2 Venison Shoulder Smoke and Barbacoa

[eaglewing]

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

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

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

Ingredients added!!!

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

3 hours process COMPLETE

Let's EAT!!!

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.

 

[SmokinEdge]

Looks absolutely delicious. Very nice work.

 

[BC Buck]

Looks good and glad to see another smoker form STL. What county you harvest those shoulders from because look big.

 

[Brokenhandle]

That looks delicious! Bet it was wonderful!

Ryan

 

[smokerjim]

Looks really good

 

[eaglewing]

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.

 

[JLeonard]

Man that looks mighty good! Plate me up.

Jim

 

[crazymoon]

EW, I can almost taste how tender that venison was by looking at your pictures , nice dish !

 

[eaglewing]

EW, I can almost taste how tender that venison was by looking your pictures , nice dish !

Thanks, it actually worked. I was hesitant but the meat finally just fell apart, I have great hope for a freezer full now...

 

[jcam222]

Man that looks awesome! I might have to take up hunting in retirement.

 

[Buckeyedude]

Looks good! Man I love meals like that when its cold out! Nice job!

 

[GaryHibbert]

That looks great!! nice job. Sooooooooo tender.
Gary

 

[bertman]

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.

 

[Chris_in_SoCal]

Oh! those bowls at the end have me salivating.

 

[eaglewing]

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.