Wow - that seems like a daunting cooking job!

I don't have anything big enough to cook something that big. Let us know how it turns out.

I just smoked a similar sized one. Smoked it on the grill wit lots of wood chips for 3 hours. Wrapped in foil and tossed in the oven at 275 over night. Took it out and let it cool a little. Meat pulled apart like pulled pork. Used the drippings to make a BBQ sauce. The drippings have a really good smokey flavor. I did something a little different because I was taking it to work for a pot luck. I put the meat in a crock pot and poured the sauce made from the drippings over it. Had a lady come back for seconds before she realized it was venison. She said she thought it was pulled pork but when she ate it, she liked it but said it tasted different. She noticed the sign saying it was venison when she went back for more. She said she had never eaten venison before. I created a convert.

I left the bone in. I don't think there is a clean way to get the bone out and not waste allot of meat. I think leaving the bone in helps with the flavoring of the juices as well. As for trimming the fat, I just trimmed the outer layer. When you pull it apart, you can go thru the meat and make sure its clean. There will be some fat melted into the meat. You won't realize it until its cooled down in the refrigerator, if it makes it there. The way I did it with the sauce, you'd never know it was there. Because the meat is so lean, it can be very dry so if you don't do the sauce method, you may want to reserve some of the juice to mix back in with the meat after its pulled apart. Maybe even put some vinagar in as well.