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Smoked Venison Shoulder Roast

NU2BBQNU2BBQ Posts: 98
edited 12:23AM in EggHead Forum
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
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.






  • FiretruckFiretruck Posts: 2,679
    Hey that looks pretty good. Was it very dry? I've done it only one time and it turned out too dry. I've yet to try it again but I would like to.
  • NU2BBQNU2BBQ Posts: 98
    It was not dry at all. In fact I was surprised at how moist it came out. I read some post that stated to cook to 180' but I felt that would have made it dry. I was concerned with dryness that's why I filled my drip pan with a can of beer and water and cooked a a low temp. I'll do this again.
  • Bob,
    That looks really good. Thank You for the recipe.
  • NU2BBQNU2BBQ Posts: 98
    My pleasure. I just finished the leftovers and they were just as good as yesterdays dinner. I was afraid microwaving would dry it out but that was not the case.
  • That looks great!

    I've got a similar sized caribou roast in the freezer. Now I know how to cook it.


  • NU2BBQNU2BBQ Posts: 98
    Good luck with that and hope it turns out well.
  • NU2BBQNU2BBQ Posts: 98
    One thing I forgot to mention was my drip pan was sitting above the plate setter on two steel corner braces laying on their sides. This kept the liquid from boiling away.
  • Bob,
    Did you put any liquid in the drip pan?
  • NU2BBQNU2BBQ Posts: 98
    Ya I used a 12oz. can of beer and about the same amount of water. I didn't want to waste another beer. There was still liquid left in the pan when the cook was done.
  • FiretruckFiretruck Posts: 2,679
    I'm definitly doing that with the first deer of the season. Thanks for the info.
  • NU2BBQNU2BBQ Posts: 98
    Please let us know how it comes out and good luck with it as well as the hunt.
  • StoneyrokStoneyrok Posts: 1
    I put one on last night at 9:45pm. Set the guru to 225. placed a drip pan with about 1/2 qt of white grape juice, and 1/2 qt of water. This morning, there was still a little in the bottom of the drip pan, and some fat that rendered off. The drip pan is on the plate setter, so it was not blackened which I thought it would be. I wrapped the shoulder in foil just now. The internal temp is 160 right now (12 hours and 9 lbs shoulder). Honestly, I cranked the guru to 245, and I am looking to get 170 internally, maybe 180. I know the collagen will certainly be broken down and meat soften well at 170-180 like other cuts I have done. To me, that seems to be the magic temp on large cuts, just be sure to pay attention to moisture. 180 inside, and rest for a hour or more is key I believe.... I've had the egg and guru going on 2.5 years now and have certainly done my share of testing over the years. 
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