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NU2BBQ

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  • Smoked Venison Shoulder Roast

    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.
    Recipe
    Venison Shoulder, Bone-In
    Dry Rub
    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.


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    Enjoy
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