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2 Deer Shoulders -WSM

yankee2bbq

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Joined May 7, 2017
I received two deer shoulders from a friend and promised him I would smoke them for him for some of the meat. So, here was the plan: cook it like pork baby back ribs, put a rub on it, 3 hours of smoke, then wrap with a vinegar mop for 2 hours, then unwrap, two more hours of smoke. Well, that didn’t all go as planned. Here is what happened: 3.5 hours of smoke and 3.5 hours of wrap time. That was it. This turned out great. Here is the recipe for the vinegar mop and rub:
Vinegar Mop
6 1/2 Cups white vinegar
1/2 cup cayenne pepper
2 Tablespoons salt
3 slices of lemon.
Make at least 24 hrs ahead of time.

Rub
1 Tablespoon Kosher Salt
2 Teaspoons Chili powder
2 Teaspoons Garlic powder
2 Teaspoons Brown sugar
*the above recipes are from the book Big Bob Gibson’s BBQ book.
The WSM was filled with Royal Oak with cherry and hickory wood at 250 degrees
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Made a Bear samwhich!!!
Thanks for looking.
 
Last edited:

pc farmer

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Looks great. Not dry tasting? Whats your thoughts?
 

jcam222

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Man for sure that looks delicious. Same question as PC, how did it taste?
 

yankee2bbq

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Joined May 7, 2017
Looks great. Not dry tasting? Whats your thoughts?
Man for sure that looks delicious. Same question as PC, how did it taste?
Thanks for the likes guys. No, it wasn’t dried out. It had plenty of flavor too. Not to gamey. I know venison is lean, so it is what it is. The vinegar mop is awesome!!!! Takes it to another level!
 

gmc2003

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Man Justin, that sure does look good from my screen. I hope your friend appreciated your smoking.

Point for sure
Chris
 

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