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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. 



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