Any tips? I don't want to dry it out. How long, temp, seasonings, marinade or not?

My uncle Rick does it. He puts the whole quarter in a roasting pan, cuts slits in it and shoves garlic cloves down in parts of the hind, seasons the ham liberally with salt and pepper (I think olive oil too), Adds 3-4 cups of red wine to the base of the pan, along with some chopped onions. Starts the ham on the pit, in the pan uncovered for about 2 hours at 250. Then covers it and lets it finish for another 3-4 hours. I think he just does a "pull test" to see when its done.

I always think its going to be dry, but it never is. The wine really keeps things moist. Shred it in the pan with the drippings to incorporate the moisture back in some of the surface meat.

BRINE IT. Light smoke low and slow and baste it with bacon grease or garlic infused olive oil. Some wrap & add liquids after you have good color, some don't. Some wrap with bacon, can cook it a number of ways but in my opinion the two most important things to do are to brine it & smoke low & slow. It's easy to dry one out, good luck!

I like to make a foil "bowl" and i usually put about beers in it and cover it up and let it stay about 2 hr at 250 and then uncover it and let the smoke poor on it for about another 2-4 hr just depends on how the smoke is rolling out.I have really good luck doing mine like this and it makes it real moist.

Smoke it for 6-8 hrs @225 then put in big aluminum pan tightly seal with heavy duty foil finish in oven 6-8 hrs 225 till 190-200 internal temp. You will be shocked at large amount of liquid in pan leg bone will pull out like pork but bone. Pulled deer meat! It's awesome. Use same rub u would use for brisket!

Gonna try this, great info