Reply to "First Try can't get no better can it?"

Former Member

Welcome to the forum Gem and congrats on your new smoker.

The deer shoulders will be out of this world. Inject them, lay on some pork fat, low and slow won't cut it, turn it up all the way! 160* is a good internal temp to think about, some folks say that is overcooked. Muscadine or scuppernong vine is good smoke with venison. I know you know what that is! Make sure it is dry.

8/7/0711:31 PM

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