After smoking. Traditionally, meat was brined, long time smoked, then boiled before eating. A Saami trad dish is Suovas. Dry salted ( 1-2 weeks) then /dried reindeer ( Caribou for you). Serve with thin bread, or the newfangled way, with potato mash. Not Smash though! The only food I know of that is smoked after cooking is an old Swedish dish, where lrftover cooked meat is made into sausages, then smoked.