Randy Smokin' Buck And Doe - cooking recipe

Ingredients

1 shoulder or ham of venison, trimmed to fit into smoker
1 bag Ozark charcoal
3 chopped jalapenos
1 bottle Craig's or Tyson's barbecue sauce
1 doz. oak or hickory limbs, cut 1-inch thick by 7-inch diameter and soaked in water 12 hours

Preparation

Folks, this is the most tenderizing process for cooking wild meat.
Cooking temperature should reach about 150\u00b0.
Put meat on top of smoking rack, with coals white and with wet small limbs of wood on very bottom of smoker.