want to give it a try. (Smaller does, antelope, etc) Anyone have some advice? Temp, time, prep, etc? Low and slow im sure.
Did you leave the bone in or cut it out?
I'm talking peeling the front shoulder off and then down to the knee. No neck. No ribs.How are you defining the whole front shoulders?
I love the bone in shoulder, but I'm only using the shoulder blade and bones all the way down to the "elbow", I'm not including any ribs or neck or spine meat. I like to cut as much of the leg bone out as possible, but leave the blade in. This helps me get the whole thing into my cooking pot after I smoke it. I lightly smoke for about a hour then stuff it into a Dutch oven and cook at 225° for 5 or 6 hours like a normal roast. Any time I've seen someone try to smoke deer shoulder it ends up like boot leather.
I'm talking peeling the front shoulder off and then down to the knee. No neck. No ribs.
Do you think transferring to a roasint pan after smoker would work or is dutch oven critical?That's how I do my front shoulders. I like take the leg bones out so I can wrap that meat into the pot easily.
Do you think transferring to a roasint pan after smoker would work or is dutch oven critical?
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I was thinking smoking for an hour and then into roasting pan with lid in oven. I don’t have a dutch oven.Depends... I like the Dutch oven because it helps keep the meat from drying out. If I were to keep it in a smoker I'd smoke it a hour then wrap it in foil until almost done then unwrap it a little for the last 10-20° of internal temp
A roasting pan would probably work just fine. I'm of the opinion that those ceramic Dutch ovens hold an internal temp much more consistent than about anything else. Just wish I could find a bigger one, but they're heavy as F to get out of the oven the way it is.I was thinking smoking for an hour and then into roasting pan with lid in oven. I don’t have a dutch oven.
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