I took a nice doe with my bow last week, and wanted to smoke a shoulder instead of the usual sausage, or hamburger. I think it came out pretty well.
Here is what I did:
1. I let the meat sit in a cooler for 10 days at around 40 deg.
2. Washed shoulder, dried, and injected with 1 1/2 cups of beef bouillon.
3. Liberally applied yellow mustard, then my meat rub.
4. Place in large plastic bag, and sat in cooler overnight.
5. The next day I covered the meat with bacon strips.
6. Placed in smoker at 235 deg for 3 hours. (Didn't check internal temp)
7. Removed , wrapped in foil, placed in oven at 235 for another hour.
8. After it cooled down I removed the meat from the bone, and chopped it up in the food processor. (Optional)
This made it really good for sandwiches or add BBQ sauce.
I took pictures but I'm not sure how to add them.
