Hey friends, I was thinking the first good size doe I take this year I would try to smoke the whole front shoulder minus the shank. I never done this before but was wondering if those of you who have may have some pointers like
What kind of rub/marinade/brine
Cook temp
Internal temp for doneness
Thought about doing like a pork shoulder, rub, smoke for 2 hours, cook without smoke till it hits 180 foil cook to 205-210, rest and pull. Again I never have done a venison shoulder so any and all opinions/pointers are needed and welcomed. Thank you in advance, good smoking folks!
What kind of rub/marinade/brine
Cook temp
Internal temp for doneness
Thought about doing like a pork shoulder, rub, smoke for 2 hours, cook without smoke till it hits 180 foil cook to 205-210, rest and pull. Again I never have done a venison shoulder so any and all opinions/pointers are needed and welcomed. Thank you in advance, good smoking folks!