Deer Shoulder

Former Member

I smoked my first deer shoulder yesterday, and it turned out really well. Used a variation of what GLH posted earlier, only went a step further. I rubbed the shoulder with olive oil, then liberally applied Bad Byron's Butt Rub to the outside. Then I injected olive oil with garlic salt mixed in it into the muscles. Hung the shoulder from a rib hook and used 2 oz Hickory chunk at 225 degrees. The end result was smoky and moist (but not greasy).

11/30/0712:08 PM

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Former Member

Cool.... what temp did you cook it to?

11/30/074:20 PM

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Former Member

I intended to cook it to about 180, but got distracted and cooked it to 184. Probably would have been a little juicier at closer to 170, but my wife is pretty squeamish about doneness. The injection still kept it from being dry, and I think it helped to absorb the smoke flavor too. I'm glad that I didn't use 4 oz of Hickory, would have been overpowering. It's amazing how much smoke taste that you get in the Cookshack with such a small amount of wood.

11/30/076:18 PM

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Former Member

Glad the venison turned out nice. Next time, try a 50/50 mix of Pecan and Oak Gives a more mild flavor I also like to wrap the hams in bacon strips during the cook.

12/3/077:57 PM

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