quote:Originally posted by GLH:
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.
I like those suggestions so much, they've been logged and will be used the next time hunters throw me some scraps.