Smoked Pulled Venison

1. Slather the freshly butchered venison hindquarter and shoulder generously with Traeger Grills pork and poultry rub mixed with apple juice.
2. Smoke the venison low and slow at 200F until the internal temperature reaches 166F-170F.
3. Once the venison reaches the target temperature, remove it from the smoker and place it into a disposable aluminum pan.
4. Layer each piece of venison with thinly sliced bacon for added succulence and moisture.
5. Pour 4 cups of apple juice into the pans.
6. Cover the pans tightly.
7. Return the covered pans to the grill and continue cooking until the internal temperature of the venison reaches 208F-212F.
8. Once cooked, rest the venison for 4 hours.
9. After resting, shred the venison, typically to be used for street tacos.