2 Venison Shoulder Smoke and Barbacoa

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eaglewing

Master of the Pit
Original poster
SMF Premier Member
Jul 4, 2008
1,133
368
St. Louis MO
Using this recipe as a guide only...

Got my 2 small doe front quarters... Put my sticky binder on and Fav Venison Rub from Hi Mountain

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On the Traeger @ 250° for little over 2 hours... (smoke tube was running also)

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Couple hours in and they were in the mid 150s IT...
Into the Turkey Roaster @ 300° for the long covered process of meat breakdown

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Ingredients added!!!

2 hours... Starting to fall off the bone!!

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3 hours process COMPLETE

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Let's EAT!!!

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This was AMAZING... next time no chipotle peppers, a little on the north side of too hot for the wife... She LOVED the meat.

I will make this again with no hesitation! Total was about 6 hours for the whole cook with prep and all.
 
Looks good and glad to see another smoker form STL. What county you harvest those shoulders from because look big.
We hunt on 100+ acres in Perryville/St. Gen, the county line goes right thru the property. Butts up to a Mark Twain forest, we see big and small.
They were actually small from a early season doe with my bow.
 
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I've never saved a bone-in shoulder like that. Might have to now. But I also might have to use roasts like this, too. I've had terrible luck smoking venison, but your method looks like it solves problems I've encountered. I am once again inspired.
 
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I've never saved a bone-in shoulder like that. Might have to now. But I also might have to use roasts like this, too. I've had terrible luck smoking venison, but your method looks like it solves problems I've encountered. I am once again inspired.

Well, I've got so many big roasts from my other buck that I was thinking this method would work again. I don't know why it wouldn't really.
One thing I will add, when they came off the smoker at 155° IT they were hard as a rock. But when wrapped and allowed to cook/steam the meat was amazing.

Not recommended for rear hind quarters from big deer, there is a gland buried deep inside that can render a serious bad taste.

Thanks everyone for the comments, I was just as surprised it turned out so good.
hi.gif
 
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