Venison front leg

[chuck_2450]

Has anyone smoked a whole front leg/shoulder of venison? If so does anyone have any pointers?

 

[chopsaw]

I have not , but remembered this from awhile back .

Front Leg of Venison Whole

My nephew dropped off a front leg of his deer to see what it would be like if we smoked it. I seasoned it yesterday with SPOG, Chilli Powder and Thyme. In the smoker for 1 hour @ 220 with oak hunks. Then added bacon. Brought to 158 and pulled. Now I'm waiting for him to have his...

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[JLinza]

Never done a whole leg, my biggest concern would be keeping it from drying out. The bacon in the thred that chopsaw posted is a good idea. Be sure to post up the results

 

[sandyut]

No advice except send me an invite! Happy be on the judges panel!

Post it up when you smoke it!

 

[mike243]

Bacon for the win.

 

[Brokenhandle]

Never have done it either personally. So curious as to how yours turns out.

Ryan

 

[yankee2bbq]

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.

 

[chef k-dude]

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.

 

[chuck_2450]

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?

 

[yankee2bbq]

My worry is drying it out. What internal temp does it end up hitting? Do you submerge the shoulder in white sauce?

I take it to 190-195 IT. I don’t submerge the shoulder. I use a quart of white sauce in the pan. Also, I have some white sauce on the side for people to dip.

 

[chuck_2450]

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!

 

[Timber II]

Lookin good to me man!!

 

[yankee2bbq]

Good job!