Smoked Venison Shoulder...self serve style? - Page 2

chambersuac · 12-13-2009, 07:48 AM

I skeptical. I can't believe you could keep cooking that well time after time. The only way to convince me is to invite my family and me to dinner. We'll be driving to TX in January - would be willing to stop in OK to let you prove me wrong :)

Awesome, Jeanie...as always.

firecracker jack · 12-13-2009, 07:54 AM

Looks like you're at it again, girl!! I wish I lived closer so I could try some of your cooking, It all looks really good.....

firecrackerjack

Cigarbque · 12-13-2009, 08:38 AM

Fantastic! Just fantastic! The food, the cooking, the pictures, the vibe. There is a lot of love right there in that food.

CaptainJimmy · 12-13-2009, 08:42 AM

nice work cowgirl! Any chances you'll clue me in to the time and temperature you smoked it at?

my best friend just shot a quality 9 point buck here (YES WE HAVE DEER IN NEW JERSEY...YUCK YUCK) and I've convinced him to let me sear up the backstraps for him (and me haha), but perhaps i can get him to let me smoke the shoulder for him/me too!

Papa Payne · 12-13-2009, 09:40 AM

Great look'n grub!

Did you remove the "silver skin" before cooking?

Papa

Phubar · 12-13-2009, 11:02 AM

I got a lot of learning to do...
Love your self serve table,best I've ever seen Doc.!

tkuehn5410 · 12-13-2009, 11:50 AM

Were you able to get the venison tender? It seems if I do venison shoulders I have to smoke a couple hours and then finish in a crock pot to get the meat to fall apart.

cowgirl · 12-13-2009, 01:30 PM

Thank you Big Brother!

Frognot, your deer camp sounds like something I'd like! Thanks!
HWSW...Thank you! I kind of like living in the middle of nowhere. lol

Quote:

Originally Posted by Rich Parker

Nice shoulder!! I have never tried Spam before smoked or not. What does it taste like?

Rich, I love smoked spam... with a mixture of brown sugar and cayenne sprinkled on top and then I spritz it with whiskey.

Thank you Dan, Jack and Cigarbque!!

Quote:

Originally Posted by CaptainJimmy

nice work cowgirl! Any chances you'll clue me in to the time and temperature you smoked it at?

my best friend just shot a quality 9 point buck here (YES WE HAVE DEER IN NEW JERSEY...YUCK YUCK) and I've convinced him to let me sear up the backstraps for him (and me haha), but perhaps i can get him to let me smoke the shoulder for him/me too!

Thanks Jimmy! I smoked this one at 280 degrees until it reached an internal temp of 165. Then I heated the tortillas while the shoulder rested. I think it really helps to marinade the shoulder overnight. Makes them tender. They make good fajitas. :)

Quote:

Originally Posted by Papa Payne

Great look'n grub!

Did you remove the "silver skin" before cooking?

Papa

Thanks Papa! Yes, I remove the silver skin on the outside...that's about all you can do to a shoulder before smoking. There is so much connective tissue, it's easier to cook it with and whittle around when eating the meat.

Phubar, You have a lot to teach!! I learn from all of your posts.

Quote:

Originally Posted by tkuehn5410

Were you able to get the venison tender? It seems if I do venison shoulders I have to smoke a couple hours and then finish in a crock pot to get the meat to fall apart.

Yes Tkuehn, it's tender, but I think marinading overnight helps a lot. I use them for fajitas or just carve the meat off leaving anything tough. The meat is tasty and tender though. :)

Thanks again!

12-13-2009, 01:36 PM

i would like to help myself to your bounty.

deguerre · 12-13-2009, 01:52 PM

Simply gorgeous Jeanie. Do you do take out?

BigJimsBBQ · 12-13-2009, 02:39 PM

Very nice Jeanie, You have found the rythem of nature.

Phubar · 12-13-2009, 03:50 PM

Sorry J.,since I've been on the forum and saw Spam again it reminds me of an old sketch of Monty Python: http://www.youtube.com/watch?v=XZ6N5...rom=PL&index=8

Boat-n-BBQ · 12-13-2009, 04:25 PM

Simply Awsome!!!

That looks sooo good! like Moores, glad it worked fo you. I'm sitting here in GA cooking a brisket on day 2 of nothing but rain

. I'd trade the brisket just to be there hitting some of that shoulder

Redheart · 12-13-2009, 05:40 PM

Bambi Butt looks great there miss jeanie! I really am gonna have to get my deer tag next year and see what I can do. Heck I don;t think deer season ends here till 1 january so I still gotta chance to get one.

tjus77 · 12-13-2009, 06:23 PM

awesome job as always Jeanie... you truly know how to enjoy ALL of God's country. I will be stealing this idea from you next time we smoke a deer shoulder.

12-13-2009, 07:48 AM	#16
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	I skeptical. I can't believe you could keep cooking that well time after time. The only way to convince me is to invite my family and me to dinner. We'll be driving to TX in January - would be willing to stop in OK to let you prove me wrong :) Awesome, Jeanie...as always. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

12-13-2009, 08:38 AM	#18
Cigarbque Full Fledged Farker Join Date: 02-19-09 Location: N.W. New Jersey	Fantastic! Just fantastic! The food, the cooking, the pictures, the vibe. There is a lot of love right there in that food. __________________ El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large.

12-13-2009, 08:42 AM	#19
CaptainJimmy Full Fledged Farker Join Date: 06-04-09 Location: Howell, NJ	nice work cowgirl! Any chances you'll clue me in to the time and temperature you smoked it at? my best friend just shot a quality 9 point buck here (YES WE HAVE DEER IN NEW JERSEY...YUCK YUCK) and I've convinced him to let me sear up the backstraps for him (and me haha), but perhaps i can get him to let me smoke the shoulder for him/me too! __________________ BGE Large&Weber OTS 22.5" Craigslist rescues

12-13-2009, 09:40 AM	#20
Papa Payne is one Smokin' Farker Join Date: 08-23-09 Location: Taylorsville, NC	Great look'n grub! Did you remove the "silver skin" before cooking? Papa __________________ [COLOR=white]Chargriller Offset[/COLOR]

12-13-2009, 11:02 AM	#21
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I got a lot of learning to do... Love your self serve table,best I've ever seen Doc.! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

12-13-2009, 07:54 AM	#17
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich.	Looks like you're at it again, girl!! I wish I lived closer so I could try some of your cooking, It all looks really good..... firecrackerjack

12-13-2009, 11:50 AM	#22
tkuehn5410 Full Fledged Farker Join Date: 12-16-06 Location: Lubbock, TX	Were you able to get the venison tender? It seems if I do venison shoulders I have to smoke a couple hours and then finish in a crock pot to get the meat to fall apart. __________________ New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer

12-13-2009, 01:36 PM	#24
Rick's Tropical Delight Guest	i would like to help myself to your bounty.

12-13-2009, 01:52 PM	#25
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Simply gorgeous Jeanie. Do you do take out? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-13-2009, 02:39 PM	#26
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA	Very nice Jeanie, You have found the rythem of nature. __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

12-13-2009, 03:50 PM	#27
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Sorry J.,since I've been on the forum and saw Spam again it reminds me of an old sketch of Monty Python: http://www.youtube.com/watch?v=XZ6N5...rom=PL&index=8 __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

12-13-2009, 04:25 PM	#28
Boat-n-BBQ Full Fledged Farker Join Date: 12-06-09 Location: Marietta, GA	Simply Awsome!!! That looks sooo good! like Moores, glad it worked fo you. I'm sitting here in GA cooking a brisket on day 2 of nothing but rain. I'd trade the brisket just to be there hitting some of that shoulder __________________ Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ

12-13-2009, 05:40 PM	#29
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Omaha, NE	Bambi Butt looks great there miss jeanie! I really am gonna have to get my deer tag next year and see what I can do. Heck I don;t think deer season ends here till 1 january so I still gotta chance to get one. __________________ "Red" - Just Moved to Omaha!

12-13-2009, 06:23 PM	#30
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	awesome job as always Jeanie... you truly know how to enjoy ALL of God's country. I will be stealing this idea from you next time we smoke a deer shoulder. __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

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