I did an entire hind quarter in my smoker a couple weeks ago. I cut slits in it and shoved onions and garlic cloves in it. I covered it with cajun rub and smoked for 8 hours.

It was delicious. We ate it with some cooked cabbage for dinner, and I had enough for lunch the entier week.

When I butchered a deer, I left the hind quarter whole just to cook it this way. The bone was still in, but I trimmed everything else as much as I could.