Got a couple deer shoulders

For shoulders I like to marinade, also cut slits and insert garlic slivers.
Sometimes I cover in bacon and sometimes I like to just baste.
Then cook til still pink in the center..

on the tractor rim..

http://www.bbq-brethren.com/forum/showthread.php?t=137602

in the drum

http://www.bbq-brethren.com/forum/showthread.php?t=74165


Shoulders have a lot of connective tissue. I like to cook them whole, it's easier for me to do. Everyone slices their own serving.


just one option!


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You can also insert rosemary and thyme with the garlic.

I like to make a wet rub out of fresh herbs such as thyme and oregano, with a little fresh garlic, olive oill, salt, and pepper. Take some skwers and poke the roast all over, rube the paste in, wrap tightly in saran wrap and fridge over night. Next day, slice and apple thin (less than an 1/8th inch) and put all over the roast and hold in place with tooth picks. Smoker the venison around 325* or so until it hit's 145* to 150* and serve.

I commented on another thread about these. A neighbor brought me a nice bone in hind quarter and I simply trimmed the silver skin and connective tissues, injected it with Smoke on Wheels, rubbed it down, laid bacon on top of it, smoked it for two hours at 225 *they are very lean, then wrapped in double foil with a Paulaner Salvator beer in it, took it up to 201 or probe tender, let it rest and pulled it. Best dang dinner in a long time.

Oh btw, I wrapped it at about 150 IT. The added dark beer in the foil was epic. it pulled just fine. Two friends who never had much luck with the kitchen skills and flavor profiles just looked at each other in awe as they took their first tastes. I even fooled my 9 year old and served it up with bbq sauce, as he claims to dislike venison. After he finished it up he said "Dad that was the best shredded beef you have ever done" When I told him it was deer, he paused, shrugged and said "I guess I was wrong, I guess I love deer meat"