It's time to contribute to this forum. I've learned a lot from you and finally have something of a different nature that I thought might be of interest. I did a 3# Venison Shoulder Roast yesterday and it came out pretty good. As with all game the more fat removed the less gamey it taste. I started with a several recipes I found all over the internet and came up with this version.
Smoked Venison Shoulder
Because of the gamey flavor of this meat I am using Sweet Maple for my smoking wood. This one weighs 3 lbs.
Venison Shoulder, Bone-In
1 Tablespoon + 1 Teaspoon Black Pepper, Coarse Ground
1 Tablespoon + 1 Teaspoon Paprika, Smoked Sweet Spanish
1 Tablespoon + 1 Teaspoon Brown Sugar, Light
1 1/2 Teaspoon Salt, Kosher
1 1/2 Teaspoon Mustard Powder
1/2 Teaspoon White Pepper
1/2 Teaspoon Celery Salt
Mix dry rub ingredients and apply to meat. Wrap in saran wrap and refrigerate overnight.
Set-up smoker for indirect smoking.
Smoke for 1 to 1 1/2 hrs per pound @ 220 - 250 dome temp till internal temp reaches 160 degrees.
Use a drip pan with water and beer to maintain moisture.