Smoked Venison - cooking recipe

Ingredients

large portion deer meat (we use a whole ham, the size will depend on the size of your smoker)
1 (2 liter) bottle Coca-Cola
1/4 to 1/2 c. corn oil
Tony Chachere's seasoning
hickory or pecan chunks (smoke flavor)

Preparation

Cut meat to fit smoker rack.
Rinse, drain and dry meat with a towel.
Be sure it is dry.
Rub meat with oil, then liberally apply seasoning.
Place meat on rack over water pan which has been filled with equal parts Coke and water.
Cook approximately 8 to 10 hours.
When done, bone is easily removed from meat.
Slice and serve with your favorite barbecue sauce.