Alright this is what I tried last night. First I smoked it for 2 hours, flipping every 1/2 hour . I used mesquite chips at 225˚F.
Then I cooked for another 1/2 hour at 225˚F then turned up the heat to 400˚ and got a nice crisp on the outside. Kind of like grilling a giant burger.
And thus the smoked donair sub was born
It was good, real good!! Just to bad I ran out of deer months ago. This one was straight beef.