deer shoulder and leg

Former Member

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 !

10/31/038:34 PM

Original Post

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...