DD owner
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The last few deer my sons and I have harvested we've kept the front quarters whole and smoked them for "snack meat". A pair fit easily on the 700 and are usually just boned out and used for burger or grind. I season liberally with SPG and cayenne and smoke at 200 for 2+ hours. After that I bone out and butterfly any pieces that are 1 inch or thicker, I add more seasoning to taste and put on the gasser at full heat to get a good char on them. when done and cooled I cut into bite sized pieces and place in zip locks. These make great road snacks or go great in the hunting backpack!
