I cooked my last deer hindquarter today for Laborday holiday. I cooked it in my hand dug pit using pecan wood and a dry rub.(Season All) Took about 5 to 6 hours. Then removed it from the pit, deboned it, and then chopped it all up and added some really good barbeque sauce. Served on hamburger bun along with baked beans. Looking in the freezer and I have one venison roast, one package of venison liver, and about 8 packages of venison burger left to last at least another month. Till deer season opens up again and I get lucky enough to catch another one.