IMHO game is very lean. The better meats for low and slow are the more marbled cuts. However, it can be done. I do Bambique on the smoker but I lard the heck out of it. I cover the meat with bacon and let it go. The last backstrap I did had the consistency and flavor of liver. No liver for me thank you. Hams and shoulders seem to produce a descent sammy.
If you are going to have a Barbecue, something has to die.
- Ted Nugent.