How To Smoke A Venison Shoulder?

The flavor of deer shoulder that has been slowly smoked from beginning to end is excellent, but the texture might occasionally resemble jerky. Although the flavor of the venison can be a little light, slow cooking a shoulder with little liquid results in meat that falls off the bone. Why not mix the two techniques for cooking?

This recipe for smoked barbacoa achieves just that. Start by smoking the rub-coated shoulder for a few hours at low heat. Next, move it to a large aluminum pan, add onions, peppers, spices, and some beer for some moisture. Finally, cover the entire thing with foil and simmer it until the meat falls from the bone. The flesh in the shoulder is infused with all the connective tissue, giving it a luscious sweetness and exceptional flavor.

We enjoy preparing this dish for large family gatherings and serving it with a spread of flour and corn tortillas, salsas, sour cream, cheeses, and any other toppings you would enjoy on tacos. Allow your guests to assemble their own tacos and add whatever toppings they choose.

Roasted Smoked Venison Shoulder

  • The venison shoulder roast should be brined in the Hi Mountain Gourmet Fish Brine. Keep chilled for 24 hours.
  • The venison roast should be removed from the brine after 24 hours and rinsed in cool water. The roast should be submerged in water for an hour, with one water change.
  • On a chopping board, air dry the roast for an hour after patting it dry with paper towels.
  • Hi Mountain Venison Rub should be liberally applied to the roast’s whole surface.
  • Set a smoker or pellet grill to 225 degrees Fahrenheit.
  • The roast should be cooked for about 2 hours, or until it achieves an internal temperature of 124 degrees Fahrenheit, over a pellet grill or smoker.
  • Before slicing and serving, remove the roast from the smoker and let it rest for 30 minutes on a cooling rack.

THERE ARE ESSENTIALLY FIVE EASY STEPS TO DO IT RIGHT:

Age the front shoulder either dry or wet until you achieve 40 to 60Cdg. For an additional 40 Cdg, you may simply leave it in the curing vacuum bag.

Remove the majority of the fat and the silver skin. Don’t take this too far. A little fat is acceptable because it will render away when smoked and mellow in flavor during the curing process.

Using a digital scale, weigh the leg and then weigh the spices, sugar, salt, and curing salt based on the proportion of the meat’s weight in grams. Combine the spices, sugar, and salt. Make sure to thoroughly rub the mixture into the meat’s crevices and nooks. Any salt-cure mixture that is left over ought to be kept and put in the vacuum bag with the meat.

Put the leg and any extra salt-cure mixture into a vacuum bag. The limb should be properly vacuum-sealed before going into the refrigerator. The next EQ needs to cure for at least two weeks, but I’ve kept it in my fridge for up to three months before deciding to smoke it. The extra time will not negatively effect the meat; on the contrary. Meat aging continues while the EQ curing procedure is taking place. The beef is both wet-aging and being cured.

Rinse the meat to remove any salt-cure mixture that may have accumulated on the surface before smoking it. With paper towels, dry the meat. Before smoking the meat, give it time to dry out in the refrigerator for up to a day. Slowly and lowly smoke the meat! For about three hours, 180°F. Increase the heat to 200F if dinner is approaching and it is still not finished. When the interior temperature reaches 130°F to 140°F, stop. My ideal temperature is between 133 and 135 degrees Fahrenheit. You shouldn’t overcook this meat, so be careful! Before serving, let the meat rest for ten to twenty minutes.

Based on the weight of the leg, adjust the amounts of salt, maple sugar, and cure. The salt content of this bone-in leg is probably closer to 2.5% based only on the flesh. A little on the salty side is 2% salt based on weight (with bone). I’d advise using 1.75% if you want it to be less salty.

The cure is within acceptable ranges, however you may cut it to 0.2% to roughly reflect the weight of the bones.

trim shoulder of a deer. The shank can either be left on or removed and used in another delectable slow-cooked dish.

How much time does it take to smoke a shoulder of venison?

Avoid trying to figure things out. Rub a lot of olive oil, salt, and pepper into the roast (or your favorite rub). Refrigerate it for at least 12 hours after wrapping it in plastic wrap.

Place for 6 to 8 hours in a 200 to 225 degree smoker. Meat should easily pull away from the roast, but not fall off. Continue smoking if it still seems a little difficult.

Place the roast between two sheets of sturdy foil. Add about a cup of barbecue sauce, then tightly wrap. Re-smoker for 3 to 4 more hours, or until the flesh falls off the bone.

How much time does one smoke venison?

Normally, venison should be smoked at 225 degrees for two hours. However, the precise time will change based on the thickness of the venison loin and the degree of doneness you choose.

Aim for a cooking temperature of 135 degrees if you want your venison to remain red, as it is in my images. Pull the venison at 145 degrees for medium. Let it cook past 160 degrees if, like my wife, you don’t want to see even a tinge of crimson.

Is smoked venison tasty?

Smoked venison, when prepared correctly, may be a flavorful, tender game meat that isn’t overtly “gamey.” By using the aforementioned advice from world-class pitmasters, you can make sure that your finished product is delicious and juicy rather than dried out deer jerky. The secret to smoking venison is proper preparation.

Do you enjoy smoking venison among other game meats? Have you just just had your first venison cigarette? Do you intend to soon try smoking venison? Describe it in detail by posting a comment below. We want your feedback.

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How hot should I smoke my venison?

Getting the Smoker Ready You want to maintain a temperature between 250 and 300 degrees Fahrenheit for all other smoker grills. Your venison should be added to the smoker and cooked for approximately 1.5 hours per pound, or until the internal temperature of the meat reaches 140 degrees Fahrenheit.

What kind of wood works best for smoking deer?

Elk, deer, and other wild game meats smoked Deer: Mesquite, Hickory, and NW Blend. NW Blend, Cherry, and Maple Turkey. Anger: Apple and Cherry

Can venison be smoked like brisket?

Even while smoking might occasionally seem frightening, brisket, especially venison, can be smoked very easily. The 1 lb. chunk of meat I worked with made things simpler and quicker.

All I had to do was take the brisket out of the refrigerator with the rub on it. I then put it on my 225°F-heated Traeger Grill and let it cook for about 2 hours, or until it reached 150°F. Many beef recipes call for cooking the meat to 190F, but I discovered that because venison has less fat than cattle, cooking it slightly less was optimal.

What kind of temperature is ideal for venison shoulders?

Grill. As in Step 1, rub with olive oil, salt, and pepper. Put as far from the heat source as you can in a medium-hot grill that has a maximum temperature of 300 degrees. If feasible, grill with the lid closed until the internal temperature reaches 155 to 160 degrees.

What is used to inject venison?

We believed you would enjoy this recipe provided by Kory Slye because hunting season is just around the bend and lots of people are experimenting with new recipes in their smokers. The roast will need to be prepared with a meat injector, and Kory advises using apple wood for the smoking procedure.

Ingredients:

  • Ball roast from a deer’s rear quarter. The top sirloin is what it is officially known as, but I prefer to call it the ball roast because it resembles a football.
  • The lacy fat that envelops a deer’s internal organs is known as caul fat. Bacon can be used instead, however on your next fruitful harvest, I highly advise conserving the caul fat. During the smoking process, the caul fat will prevent the venison from drying out.
  • 2 cups of wild game stock (note: beef stock or broth can be used in place of this)
  • preferred seasoning mixture; my preference is:
  • Halal salt
  • clove powder
  • garlic powder
  • roasted pepper
  • nutmeg powder
  • black pepper
  • Paprika
  • chilly flakes
  • pulverized red pepper
  • Coriander
  • Almond oil

Preparation:

  • Using a meat injector, inject the wild game (or beef) stock into various areas of the roast when it has fully defrosted.
  • Add the seasoning mixture, coating all surfaces, then drizzle olive oil over the roast. Be sure to enter all the nooks and crannies.
  • Caul fat is used to wrap the roast. Since the caul fat adheres to itself, toothpicks are not required. If bacon is used in place of the other meat, toothpicks are required to keep the bacon in place while you wrap the roast.
  • With your preferred wood of choice—I like to use apple wood—heat the smoker to about 225 degrees Fahrenheit.
  • For medium rare, smoke until the internal temperature reaches about 125. The length of time depends on the size of the roast being used. The use of a meat probe thermometer is highly advised.
  • The roast can be rested after reaching the proper internal temperature or given a last sear to assist the caul fat crisp.
  • If you want to sear something, heat a cast iron pan with an oil coating all the way up until it begins to smoke. For one to two minutes, sear the roast on all sides.
  • Slice thinly after 10 minutes of resting and enjoy! Sandwiches made with leftovers, cheese, and mustard are delicious.

Describe the chef Kory is the managing editor of Harvesting Nature, an outdoor website that features recipes for wild game, stories about hunting and fishing, and adventure writing. He enjoys spending time outdoors with his family and has been an active hunter and fisherman for most of his life. Currently, Kory, his wife, and their three busy kids reside in northwest Pennsylvania.

How do you use a pellet grill to smoke deer meat?

  • Put the whole venison tenderloin in a zip-top bag or a big dish.
  • In a blender or small food processor, combine the olive oil, lemon juice, garlic, salt, and pepper. Process until everything is combined and the garlic is minced.
  • The marinade should be poured over the venison and massaged in. Marinate in the refrigerator for at least 4 hours or maybe overnight.
  • Remove the venison from the marinade and give it a good rinse before cooking. While the smoker is heating up, pat it dry and let it to come to room temperature for 30 minutes before cooking.
  • Your smoker should be set and preheated to roughly 225 F.
  • The length of time the tenderloin should be smoked will depend on the thickness of your meat. For rare meat, the internal temperature should be 130°F, and for medium-rare meat, 140°F. You want it to be juicy, so don’t cook it to medium.
  • After resting for ten minutes, slice it and add more freshly cracked black pepper to taste.