Stuart Cassingham
TVWBB Fan
i have an opprotunity to get a deer shoulder, about 5 -6 pounds for free if i cook it.... any ideas on how and how long etc. would be greatly appreciated... id hate to dry this thing out!!!
smoking a deer shoulder.. ideas please
- Thread starter Stuart Cassingham
- Start date
dwayne e
TVWBB Super Fan
I ususally trim out the shoulder for marinated steaks or stir fry, eliminating all of the silver and tendon nastiness. I've prepared venison rump roast like pot roast in the past with good results.
I imagine you could approach it like a pork butt. A cut like this would probably benefit from a low and slow effort if you're cooking it whole. I would also consider foiling after a couple of hours to lock in moisture.......there is not a lot of fat embedded to render and flavor the meat.
Good luck and let us know how it turns out!!
I imagine you could approach it like a pork butt. A cut like this would probably benefit from a low and slow effort if you're cooking it whole. I would also consider foiling after a couple of hours to lock in moisture.......there is not a lot of fat embedded to render and flavor the meat.
Good luck and let us know how it turns out!!
Steve Colby
TVWBB Member
Usually when I do any venison have temps around 250. I believe last time I did some venison it was on for maybe 2 hrs. Can't remember for sure though. Get it just to medium rare and it should be great.
I've done a couple of shoulders several years ago. One thing you might want to check in to is "larding" or adding fat to the shoulder. I did this by inserting pork butt fat (I guess you could use bacon) into slits in the roast. Can't quite remember the time, but the meat did not dry out.
Dan
Dan
BradP "p-nut"
TVWBB Fan
I think I would just make jerky with it.
Deer doesn't have enough fat on it for smoking in my opinion
Deer doesn't have enough fat on it for smoking in my opinion