Deer Shoulder Smokin'...???

[BlountArrow]

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.

 

[TAFKAP]

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.

 

[JMcB]

http://www.tndeer.com/tndeertalk/ubbthr ... =0&fpart=1

Should give you some ideas. Let us know how it turns out or check back w/ questions.

 

[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.

 

[JMcB]

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

 

[TAFKAP]

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.