- Jul 14, 2024
- 3
- 8
I’ve smoked a whole venison shoulder many times.Has anyone smoked a whole front leg/shoulder of venison? If so does anyone have any pointers?
My worry is drying it out. What internal temp does it end up hitting? Do you submerge the shoulder in white sauce?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.
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.My worry is drying it out. What internal temp does it end up hitting? Do you submerge the shoulder in white sauce?