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I take it to 190-195 IT. I don’t submerge the shoulder. I use a quart of white sauce in the pan. Also, I have some white sauce on the side for people to dip.
I’ve smoked a whole venison shoulder many times.
Here is what I do:
Prep the shoulder by removing the silver skin the best you can. Rub down with your favorite rub. I make my own, and it has brown sugar and raw sugar in it, so it is sweet.
Smoke it at 225 degrees for 4 hours.
Remove from the...
Thanks Red!
I have a plasma cutter in my shop and I have access to scrap metal at work.
I can’t remember the thickness of metal….maybe 14 or 12 gauge?
It actually holds the heat pretty well….around 250 for a good 4.5 hours.
Edit: I just measured it: it is made out of 10 gauge metal!
Ozark macaroni salad:
16 oz elbow macaroni
4 oz jar diced pimentos, drained
2 cups diced ham (optional, we usually leave out)
1 lb cheddar cheese, cubed (we usually use a lot less)
1 1/2 cups chopped bread and butter pickles (or can use sweet relish)
Dressing:
2 cups Mayo
1 cup sour...
We love Ozark macaroni salad:
Ozark macaroni salad
16 oz elbow macaroni
4 oz jar diced pimentos, drained
2 cups diced ham (optional, we usually leave out)
1 lb cheddar cheese, cubed (we usually use a lot less)
1 1/2 cups chopped bread and butter pickles (or can use sweet relish)
Dressing...