It didn't come out as good as I was hoping it would but it wasn't too bad. I was especially surprised at how tender the squirrel was. I thought it would be chewy and tough but it came off the bone easily and was very tender. Everything was smoked for 2 hours with the temperature of the smoker set at 230 degrees, and the deer meat reaching an internal temperature of 140 degrees f. using mesquite wood chips.