I have heard of this but i was wondering how not to let it dry out...here is a receipe I got from AT...i do this every year around christmas for the guys at work, take u a whole ham and get as much of the fat and blue skin off as much as possible, inject it with ur fav bbq sauce i use sweet baby rays, inject the whole bottle maybe a quart, put it in frifge overnight in a big enough allum pan next day i coat with creole, greek, and ol bay seasonin, and i put a whole bag of brown sugar and i top it with 2 slices of center cut country ham, i then cover the whole thing in the pan with foil and start it out on 350 for an hour then back it back down to 250 for about 2-3 more hours. try it will melt in ur mouth .......I asked what else I might inject it with......never tried BBQ sauce on any deer...