I recently returned from a archery deer hunt in KS and added two deer to the freezer, one buck and one doe. In past years (pre-smoker days) I have always taken the neck and slow roasted it at about 225, sometimes overnight in the oven. I would add a tad of liquid, cover tight with foil and forget it. Then I would pull it and make a variety of things such as taco meat, green chilli etc. It has always been very good and a big hit but now that I am into smoking I am looking for ideas for something different. I was thinking maybe just smoking it low and slow like I would a pork butt with foiling at the end and use it as I have in the past. I am open for any and all ideas? And I am sure someone wants to see what the neck roast came off of! .