Any suggestions for smoking venison shoulder?
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I did an Elk shoulder roast simular to beef cross rib or chuck roast. Rub with what ever you want. I cut the roast into fist sized chunks. Smoked to 170 at 235 about 2 hours for me with a drip pan beneath the roast to catch drippings. I cut it into smaller 1 1/2 inch chunks and put into the pan drippings and added beef stock to cover about 1/2 to 3/4 of the meat. Basically a braise. Smoke at 300 for another 2 hours, then tested for tenderness every hour until it was where I like it. Cook to slice or cook longer to pull. I like to pull mine and make burritos.