Wrapping it in a fatty bacon is a must. You might even need to add more bacon in the middle of the smoke in case all the fat renders off before you are finished. I've done deer and moose, both of which are very easy to dry out. I did them mostly on the brinkman, which had the water pan. Keep a bottle of apple juice nearby as well in case you see it start to dry out.
I almost had a disaster yesterday. I called my usual place to order the turkey legs, and they stopped carrying them. Thankfully he called me back a few minutes later with the number of his competitor, who he checked, did have them in stock. I never would have expected him to do that, but in doing so he solidified my business from here on out.
I almost had a disaster yesterday. I called my usual place to order the turkey legs, and they stopped carrying them. Thankfully he called me back a few minutes later with the number of his competitor, who he checked, did have them in stock. I never would have expected him to do that, but in doing so he solidified my business from here on out.