10 pounds of deer shoulder and leg. Rubbed with olive oil, then rubbed with a fourth cup each dark brown sugar, kosher salt, and paprika, 1 TBLS. each coarse black pepper, jalapeno salt, ground red pepper, red pepper flakes, dry mustard, and I forgot what all. Put in airtight containers overnight. Put in smokette for 12 hours on 225 with 2 oz. each cherry, apple, and mesquite. Took out of smokette and let cool, then put in airtight containers overnight. Next day took out and deboned, then chopped up coarsely for BBQ sammiches. YUM-YUM !
Did another approximately 8 pound deer shoulder tuesday. Thawed/soaked 8 hours in salt water. Forgot the olive oil this time. Made rub with half cup dark brown sugar, quarter cup kosher salt, 1 TBLS. each of red and black pepper, cumin, meat tenderizer, dry mustard, cilantro, onion and garlic powder, thyme, rosemary, sage, forgot what all. Put in airtight container in fridge overnight. Smoked 8.5 hours with 1 oz. each muscadine, hickory, red oak, apple, cherry, and mesquite on 225. Most excellent. Just right smoke with just a hint of salt and a little heat. Deboned and chopped up for BBQ sammiches. Brought to work tonight and everyone thought it was the best BBQ pork they ever ate! Finally gave in and told them it is deer.
Sounds Good! I am going to try to smoke a whole deer this year. Won't fit in the cookshack (duh.) So I built a large offset smoker out of 2 55 gal drums. I will try one of your recipes for seasoning it. I will try to let everyone know how it turns out.
Posts: 31 | Location: South Dakota | Registered: July 31, 2003
10 pounds of deer shoulder and leg. Rubbed with olive oil, then rubbed with a fourth cup each dark brown sugar, kosher salt, and paprika, 1 TBLS. each coarse black pepper, jalapeno salt, ground red pepper, red pepper flakes, dry mustard, and I forgot what all. Put in airtight containers overnight. Put in smokette for 12 hours on 225 with 2 oz. each cherry, apple, and mesquite. Took out of smokette and let cool, then put in airtight containers overnight. Next day took out and deboned, then chopped up coarsely for BBQ sammiches. YUM-YUM ! 
Did another approximately 8 pound deer shoulder tuesday. Thawed/soaked 8 hours in salt water. Forgot the olive oil this time. Made rub with half cup dark brown sugar, quarter cup kosher salt, 1 TBLS. each of red and black pepper, cumin, meat tenderizer, dry mustard, cilantro, onion and garlic powder, thyme, rosemary, sage, forgot what all. Put in airtight container in fridge overnight. Smoked 8.5 hours with 1 oz. each muscadine, hickory, red oak, apple, cherry, and mesquite on 225. Most excellent. Just right smoke with just a hint of salt and a little heat. Deboned and chopped up for BBQ sammiches. Brought to work tonight and everyone thought it was the best BBQ pork they ever ate! Finally gave in and told them it is deer. 
