Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

Cooking a venison shoulder and rear ham

Buddy of mine wanted to know if I wanted any meat from a deer he harvested.  I said, "of course, bring me what you want".  So he gave me a front shoulder and rear ham.  Thought this would be perfect for a slow cook with some smoke. 

Some thoughts of how I would cook is the following:

- Put a good rub on
- 1.5-2hrs per pound
- Cook till around 180° @ 250-275°
- Drip pan with apple juice and water on top of plate setter
- Misting apple juice on the meat while cooking to avoid excessive drying
- You think injecting the meat with some type of fat (like real butter) could help with not drying the meat? 

Hopefully the meat will not turn out like shoe leather.  I have braised venison before but never like this. 

Would like to know others thoughts on this. 



Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

My Photography Site


Sign In or Register to comment.