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#3526825 - 01/02/14 09:18 AM Deer Shoulder Smokin'...???
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2616
Loc: SouthEast Tenn

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My brother and I butchered up a button buck yesterday and we decided to just try and smoke the shoulders. The shoulders are somewhat small and no holes in them - which seems like a bonus. My other brother has an electric smoker. We're not pros, but I was wondering if you could maybe give some helpful hints/tricks on smoking the whole shoulder. You know, besides just putting the shoulder in the smoker is there any recommendations. I think I've seen a couple of you do this before. Thanks in advance.
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"The world is so dreadfully managed, one hardly knows to whom to complain."
-Ronald Firbank

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#3526836 - 01/02/14 09:22 AM Re: Deer Shoulder Smokin'...??? [Re: BlountArrow]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12928
Loc: Tennessee

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http://memphisque.blogspot.com/2013/07/bachelor-living-for-weekend-venison.html
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3527104 - 01/02/14 11:37 AM Re: Deer Shoulder Smokin'...??? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9560
Loc: Memphis

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I just wet-cure brined mine for 2 weeks. A slightly different process, but it came out well. Smoked it for 3 hours (appx. 225), draped with sliced salt pork. I then finished it in a 300 oven for another 3 hours. I lined the bottom of a roasting pan with some carrots, potatoes, and an onion, added enough water to not come above the veggies, and placed the meat directly on top. Cover the roasting pan in foil, and serve.
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Everything important in life was learned from Mary Jo Kopechne.

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#3527300 - 01/02/14 01:08 PM Re: Deer Shoulder Smokin'...??? [Re: TAFKAP]
JMcB
4 Point


Registered: 08/19/04
Posts: 420
Loc: E.TN

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http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3441625&page=0&fpart=1

Should give you some ideas. Let us know how it turns out or check back w/ questions.
_________________________
The only reason I played golf was so that I could afford to go hunting and fishing - Sam Snead

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#3527306 - 01/02/14 01:11 PM Re: Deer Shoulder Smokin'...??? [Re: JMcB]
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2616
Loc: SouthEast Tenn

content Online
You think it is okay that I didn't go crazy removing all the fat? I tried to remove the majority of it and especially the thicker/rubbery fat on the outside. Normally I would remove almost every smidgeon if I was butchering it up into ground, stew meat, or a small roast.
_________________________
"The world is so dreadfully managed, one hardly knows to whom to complain."
-Ronald Firbank

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#3527476 - 01/02/14 02:34 PM Re: Deer Shoulder Smokin'...??? [Re: BlountArrow]
JMcB
4 Point


Registered: 08/19/04
Posts: 420
Loc: E.TN

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 Originally Posted By: BlountArrow
You think it is okay that I didn't go crazy removing all the fat? I tried to remove the majority of it and especially the thicker/rubbery fat on the outside. Normally I would remove almost every smidgeon if I was butchering it up into ground, stew meat, or a small roast.


I would remove the silver skin and not worry about the fat
_________________________
The only reason I played golf was so that I could afford to go hunting and fishing - Sam Snead

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#3527479 - 01/02/14 02:37 PM Re: Deer Shoulder Smokin'...??? [Re: JMcB]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9560
Loc: Memphis

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 Originally Posted By: JMcB
 Originally Posted By: BlountArrow
You think it is okay that I didn't go crazy removing all the fat? I tried to remove the majority of it and especially the thicker/rubbery fat on the outside. Normally I would remove almost every smidgeon if I was butchering it up into ground, stew meat, or a small roast.


I would remove the silver skin and not worry about the fat


I wouldn't mess with any of it. Leave the fat, it only benefits the meat. The silverskin helps hold the muscles together. Brine it overnight (1cup of kosher salt: 1.5C of brown sugar: 1 Gal of water, plus whatever seasonings you want to add). Take it out, rinse it well, pat it dry, and start smoking it.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3527511 - 01/02/14 02:53 PM Re: Deer Shoulder Smokin'...??? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12928
Loc: Tennessee

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Yeah, both the fat and the silverskin will cookoff during the smoking process. I wouldn't worry about it one bit.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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