Venison Shoulder

[BigJohnT]

My other brother John is going to smoke a venison shoulder in my Bradley. I searched and didn't find anything on that. Can someone give me some guidance?

I brought my smoker to work this morning (John and I own the business so it is OK) and John made me boss for today. We smoked my first Canadian Bacon... wow it smells good in the shop right now. He pulled a venison shoulder out of the deep freeze and put it in some water to thaw out... I wonder if he will let me take my smoker home?

Thanks
John

[OU812]

Cant say that I have ever done one but this season when I get a doe I was going to take the front shoulder and brine it then set out and put a fan on it to form a pellicle and smoke 3 hr with pecan with a cabnet temp of 220 F and pull out when the IT hits 140 F then FTC a couple hr and see what happens.

[BigJohnT]

Were you thinking of anything special in the brine? How long would you brine a whole shoulder?

Thanks
John

[OU812]

I was going to keep it simple

1 gal water
1/2 cup Morton kosher salt
3 oz cure #1
3 oz dark brown sugar
cure for 10 hr

I use this on chicken so I know what is tastes like and can adjust from there

The pellicle helped to keep the moisture in when I do boneless skinless chicken and turkey breasts so thats my reasoning for the pellicle.

[Mr Walleye]

John

Here is a thread from StickBowCrafter from a while back. I remember when he posted it. I have never tried it but possibly WildCat has.

http://forum.bradleysmoker.com/index.php?topic=6068.msg58110#msg58110

Mike

PS
Here is one from NePas as well... http://forum.bradleysmoker.com/index.php?topic=7987.0

[Wildcat]

I did try StickBowCrafter's receipe. About a month ago actually. Thanks StickBowCrafter. I did two roasts, one with bacon and one without. Both turned out great. Since we are not real fond of bleeding meat on the plate, I took the internal temp to 150F. After it rested for a while, the roasts turned out about medium-well. Have not gotten any more venison so I have not tried the other receipes/recommendations on that thread yet, but will eventually.

[BigJohnT]

Thanks, we ended up using a combination of things with some Strawberry's rub and 2 hours of mesquite to 140F then FTC for 3hrs. I never got to taste anything but the lick the drip tray as work ended up getting in the way...

John

[OU812]

Thanks, we ended up using a combination of things with some Strawberry's rub and 2 hours of mesquite to 140F then FTC for 3hrs. I never got to taste anything but the lick the drip tray as work ended up getting in the way...

John

Sounds like it turned out good

[BigJohnT]

He was in such a hurry Friday and was gone all weekend that we are having some for lunch today. It did look and smell good.

John

[BigJohnT]

It is tasty and done just right.

John