Venison front leg

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chuck_2450

Newbie
Original poster
Jul 14, 2024
3
8
Has anyone smoked a whole front leg/shoulder of venison? If so does anyone have any pointers?
 
I have not , but remembered this from awhile back .
 
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Never done a whole leg, my biggest concern would be keeping it from drying out. The bacon in the thred that chopsaw chopsaw posted is a good idea. Be sure to post up the results 👍
 
No advice except send me an invite! Happy be on the judges panel!

Post it up when you smoke it!
 
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Never have done it either personally. So curious as to how yours turns out.

Ryan
 
Has anyone smoked a whole front leg/shoulder of venison? If so does anyone have any pointers?
I’ve smoked a whole venison shoulder many times.
Here is what I do:
Prep the shoulder by removing the silver skin the best you can. Rub down with your favorite rub. I make my own, and it has brown sugar and raw sugar in it, so it is sweet.
Smoke it at 225 degrees for 4 hours.
Remove from the smoker, place the shoulder in an aluminum pan with white bbq sauce (Alabama white sauce…google it) some onions and garlic cloves. Cover with aluminum foil and put back on the smoker at 225 for another 3-4 hours.
 
Last edited:
I've known people that eat nearly the whole deer, even the ribs. Not for me. The animals get the carcass out in the woods (amazing how efficient nature is). Front legs get culled in to bits best I can and ground. Then out to the woods where the animals take it from there.
 
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I’ve smoked a whole venison shoulder many times.
Here is what I do:
Prep the shoulder by removing the silver skin the best you can. Rub down with your favorite rub. I make my own, and it has brown sugar and raw sugar in it, so it is sweet.
Smoke it at 225 degrees for 4 hours.
Remove from the smoker, place the shoulder in an aluminum pan with white bbq sauce (Alabama white sauce…google it) some onions and garlic cloves. Cover with aluminum foil and put back on the smoker at 225 for another 3-4 hours.
My worry is drying it out. What internal temp does it end up hitting? Do you submerge the shoulder in white sauce?
 
I smoked it for about 3 hours at 250-275(stick burner)
Put it in a pan with beef broth onions and peppers to braise. I pushed the temp up around 325. It took about another 2.5 hours. It all tempted at 202-204. I let it rest for an hour. It’s shredded very easily. It tasted like a smoked post roast!
IMG_2838.jpeg
 

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