A neighbor brought me a hind quarter from a whitetail a week ago and here's what I did. I injected it with Smoke on Wheels, rubbed with Sweet Seduction and Pecan from Simply Marvelous, laid it on the smoke with bacon strips on top of it *oak lump and pecan chunk in the Kamado Joe at 225, then smoked it for a couple hours. I wrapped it at 150 IT because of the lean quality of the meat. I also dumped in a Paulaner Oktoberfest beer. I kept the bacon on top of it and double foiled it until it hit 200.
Popped it into the Cambro for a rest but my neighbor could not wait. He and another buddy reached in and took a pull, looked at each other while they tasted the succulence, wide eyed and amazed that it was so juicy and delicious....then they grabbed the whole hind quarter and took it to the kitchen counter....pulled it all and just about devoured it in it's entirety right there. Little bbq sauce and it was money. Even my son, who has a little hangup about eating deer, mowed through a plate of it and told me it was the best beef he had ever eaten. I told him it was venison and he paused, shrugged and said "guess I love venison then".
I was very happy with the results, bone in and all it turned out great.