Alright guys, I'm gonna smoke a deer shoulder and I need tips. Do I need to brine the meat or soak it? How long to cook and what temp? What kind of wood is best? And any other advise for making it good!
I have not tried that with a venison roast but I think it will turn to leather before it will pull. You might try foiling with some beef broth to get the meat more broken down enough to pull. I have had neck roasts cooked slow in water and Lipton soup mix in the oven all day and they came out tender.
This cut doesn't have the bone in it and I was gonna pull it like BBQ....