Thank you Big Brother!:wink:
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
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. :-D
Thank you Dan, Jack and Cigarbque!!
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.
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. :wink:
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!