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Take some venison roast meat slice 1/4" thick like for jerky
VERY LITTLE Dale's on each piece
Salt n Pepper rub
slice Jalapeno or Chipote pepper
VERY SMALL DOLLOP of cream cheese
place pepper of choice & cream cheese on meat about 1/3 way
Start end that has pepper/cream cheese roll meat
Setup BGE at 350 without plate setter
Cook over flame for a couple minutes on each side
Move to edge until cream cheese oozes out.
If you want to cook em whole. I like to soak em in whole milk for 24 hours in the fridge. Remove shoulder from milk. Place in another pan and massage red wine vinegar all over shoulder place back in fridge 2-4 hours. Then apply your favorite rub. I like to cook mine slow n low (250) with indirect heat and a drip pan (sometimes I will put beer, 7Up, apple cider or something in the drip pan just depends on my mood). Sometimes I do not put anything in the drip pan. Time depends on size of shoulder. Vension does not take as long to cook as regular meat- IMO. I have a cheap temp guage from walmart so I can watch the meat temp w/ out opening the lid. It has a long temp needle connected to a wire that is connected to a timer and temp reading. The wire is small enuf u can close the lid on it and the gasket will still seal off. I do not know what it is called or the brand it is just cheap and simple and works for me.
Some folks say its a waste but I have cut em up and made jerky on the egg...