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
Made a Bear samwhich!!!
Thanks for looking.
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
Made a Bear samwhich!!!
Thanks for looking.
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