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  1. SmokenGrampie

    Deer shoulder with white bbq sauce on the WSM

    This was great info, thanks. I guess I am was thinking sliced like a brisket. I thought about pulled but would have to use too much sauce because of the dryness and lose the flavor of the venison.
  2. SmokenGrampie

    Deer shoulder with white bbq sauce on the WSM

    this is the first time smoking venison. I do a mean smoked turkey and pork loins.
  3. SmokenGrampie

    Deer shoulder with white bbq sauce on the WSM

    The cut of meat I have is the entire butt includes all three roasts, was just going to smoke them all together.
  4. SmokenGrampie

    Deer shoulder with white bbq sauce on the WSM

    It will have the bone, i was going to use the procedure yankee2bbq posted above, did not see any reference to injecting, but open to any thing to keep it from being dry. If you think it would be best to debone i will.
  5. SmokenGrampie

    Deer shoulder with white bbq sauce on the WSM

    Getting ready to smoke my first venison rump roast pretty good size. Do you recommend the same procedure as doing the shoulder?
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