I like smoked whole deer shoulder and hams so much that I leave all 4 quarters whole and only cut up the tenderloin these days. Depending on the size the times will differ but what I do is very simple. Rub it (brisket rub), lay a pound of bacon across it (no need to be neat), smoke it until the color is good at +/- 275 (similar to how you would judge a brisket prior to wrapping), place in a large foil pan- pour your favorite BBQ sauce over it (not too sweet) and wrap the top of the pan tightly, braise the remainder of the cook until you can reach in an pull the bone out easily. Pull all the tendons out,hand shred the meat and mix back with the sauce. I have turned vegetarians back into meat eaters with this method- NO JOKE. If I have too many leftovers I can the rest in beef broth- goes perfect over egg noodles. Good luck.