Smoked Venison Shoulder Roast

NU2BBQ

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.








Enjoy

Firetruck

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.

NU2BBQ

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.

Ross in Ventura

Bob,
That looks really good. Thank You for the recipe.
Ross

NU2BBQ

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.

Scalawag

That looks great!

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

Thanks!

Bill

NU2BBQ

Good luck with that and hope it turns out well.

NU2BBQ

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.

Ross in Ventura

Bob,
Did you put any liquid in the drip pan?
Ross

NU2BBQ

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.

Firetruck

I'm definitly doing that with the first deer of the season. Thanks for the info.

NU2BBQ

Please let us know how it comes out and good luck with it as well as the hunt.

Stoneyrok

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.