Tender, moist, delicious and simple smoked venison shoulder. Those are a lot of good things.
Tender and Simple Smoked Deer Shoulder
Rated 4.8 stars by 4 users
The result of this easy shoulder cook is all you could ask for; tender, moist, flavorful and something you'll brag about. Flow these steps and the homies will love you and your fresh harvest kingdom.
1 Deer Shoulder
2 cups unsalted beef stock
½ stick of unsalted butter
½ cup parmesan cheese
1 white onion, quartered
4 cloves of garlic, smashed
1 can of beer, I used Pacifico
Perpetual beef, or your favorite beef rub
1 Aluminum half pan
Salt to taste
Watch the video at the end of this page and subscribe to all my socials (@rolling_bones_bbq)!
Set your smoker up for 250 degrees F
While your smoker is coming to temp, trim your shoulder of as much silver skin as is possible
After trimming, season all sides liberally with your beef rub
Smoke your shoulder for 4 hours, then put your it in the pan with all other ingredients and cover with foil
At this point either put your pan back on the smoker or in the oven and bump the temp to 275 degrees and cook until the meat pulls from the bone easily, about 4 more hours and internal temp 210-215 degrees F
Once your meat is cool enough to handle, shred with your hands and blast off
Eat BBQ, Live Forever!
I served this as a taco with warm corn tortillas, salsa verde, diced white onion and parmesan cheese.