SmokeBarbecue
Smoked venison shoulder
Collagen and less fat than pork. Wrap earlier, pull when a probe slides, and do not let it dry out on the pit.
Made it?
6 hr · 30 min hands-on · pull 200°F · rest 30 min
Ingredients
8 lb on the fire · ~4 lb to the table · 8 plates at 8 oz
- venison shoulder8 lb
- kosher salt2 tbsp
- black pepper2 tbsp
- paprika1 tbsp
- stock or apple juice, for the wrap1 cup
Method
- 1
Rub. 250°F until bark sets, about 3 hours.
- 2
Wrap with a splash of stock. Continue until 200°F and a probe slides, 2–3 more hours.
- 3
Rest 30. Pull. It is leaner than pork shoulder — the wrap is not optional.
If you don’t have it
- venison shoulder → deer shoulder. Keep the same pull. Leaner cooks faster and dries sooner.
- venison shoulder → What you actually have, if it is the same muscle family. A pork fat cap tied on helps. Bacon over the top is a grocery trick that works.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min