Smoking Front Shoulder??

[.270]

TBH pitmasters, I need some ideas/help. Thinking about keeping a front shoulder from a WT doe I shot Wednesday and smoking it on the pit. Anyone do this or have any other front shoulder ideas?? I want to do something different other than just grinding it up. Thanks in advance.

[Txnative78]

i have tried the front shoulder on smoker a couple of times. It never came worth a darn, so I cant be of any help.

[Smart]

Your best bet, IMO, is to wrap it in a bacon weave to keep it from drying out ....wrap in foil after a few hours of smoke and take it to 155-160 internal temp...



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[oktx]

A guy at work said he cooks them in the oven and are very good.

[texashunter]

Inject it the night before and season the outside. I smoked mine for about 2-3 hours in an aluminum pan. Then covered it and put it in the oven for another hour or two at about 325. I cooked it until the meat was starting to pull away from the bone on the bottom and top of the leg. It turned out great. If you like cooking the front leg of a hog on the pit, youll love this.

[.270]

Inject it the night before and season the outside. I smoked mine for about 2-3 hours in an aluminum pan. Then covered it and put it in the oven for another hour or two at about 325. I cooked it until the meat was starting to pull away from the bone on the bottom and top of the leg. It turned out great. If you like cooking the front leg of a hog on the pit, youll love this.

I have done several hog hams on the pit TBH style with woodchuck hard cider. Thanks for the idea! What grill temp did you smoke it?

[east tx hoghunt]

Lol. Misread post
I thought it was shot placement question"shooting front shoulder"

[dustoffer]

"Front" shoulder?

[mjf9730]

We wrap em in thick cut peppercorn bacon. Not as good as doing a hind quarter, but still pretty tasty.

[Draco]

My wife cooks them in a cooking bag in the oven with onion soup marinated over it. They are really good. She some times takes the meat off after cooking and grinds it up and makes deer salad sandwiches. They are like tuna fish salad but with deer meat. Sumptious indeed.

[Keg]

My wife cooks them in a cooking bag in the oven with onion soup marinated over it. They are really good. She some times takes the meat off after cooking and grinds it up and makes deer salad sandwiches. They are like tuna fish salad but with deer meat. Sumptious indeed.

That deer salad sounds good....

[SPUD]

Smoke it. Cut it off bone and chop up

Place in crock pot with bbq sauce and butter. Bout 6 hours and serve on bun

Sloppy Doe.

[txfireguy2003]

I would definitely use an injection of some sort. Maybe a beef stock. I wouldn't wrap in bacon though, just me. I want the smoke to get to the meat, and the bacon will get all the smoke. I would smoke it only for a few hours, just long enough to get the flavor into it, then wrap in foil and cook until done. It would probably take me a bunch of screw ups to figure out where the perfect temp range lies. For example, a brisket is "done" at 165 internal, just like any other beef, but it won't get tender until you get closer to 200 degrees. You have to cook to the point that the connective tissues break down. The shoulder of a deer has a lot of small muscles tied together by a lot of connective tissue, so I would think you needed to cook to a higher temp in order to get those tissues to break down and make a tender piece of meat. To keep moist, you can baste it frequently with that Parkay squeeze butter. I also add some of the butter into the foil from time to time on a brisket, I would do that for sure on a deer shoulder as you need to add some fat of some sort since the deer is so lean. A little Worcestershire sauce or beer in the foil probably wouldn't hurt either. Possibly marinate the meat ahead of time? I'm thinking you would want some sort of Au jue drippings in the foil when it's done. My briskets always have these drippings, but that's because I leave some fat on them, since there's no fat on a deer, you'll need to add something to replace it. You could also debone it, and wrap some garlic, onions and spices into the area where the bone was, then roll it up and tie it with kitchen string. Good luck and let us know how it turns out.

[Bonesplitter]

Rub that bad boy down with about a quarter cup of mortons tenderquick and coat it in brown sugar. Let it sit in the fridge for a couple days to cure. Rinse it off and put in the smoker, keep it off the high heat, run about 220-240 until the internal temp gets to around 165. Dang fine eating. Cures up like a ham.

[lotsofshots]

I'm 2 for 2 doing it this way...

[ame="http://www.youtube.com/watch?v=I5dlDWiAgZk"]A Steven Rinella Recipe: Venison Blade Roast - YouTube[/ame]