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Author Topic: Oven Smoked Venison Shoulder  (Read 1493 times)

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Offline Buckskin

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Oven Smoked Venison Shoulder
« on: December 12, 2012, 02:50:14 AM »
I had a full shoulder in the freezer vac packed from last fall and made up this recipe for it the other day.
 
Seasoned with seasoning salt, garlic powder on all sides
layered both sides with my homemade apple smoked bacon (about 1 to 1 1/2 pounds)
layered both sides with onions
sealed tightly in foil and baked at 250 for 4 hours, then bumped to 275 because I was worried it wouldn't get done by dinner time.
Let cool 15-20 minutes then shredded the shoulder and bacon/onions. Saved juice for a most excellent gravy.
 
It turned out so good, I will never bother trying to trim out a shoulder again. Best venison roast I've ever had. Tasted nearly like a smoked pork shoulder, very tender, very moist.  One of the keys is the bacon, make sure you get real bacon, not stuff made with water and liquid smoke...
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Buckskin

"I have tried to live my life so that my family would love me and my friends respect me. The others can do whatever the hell they please.   --John Wayne

Offline blind ear

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Re: Oven Smoked Venison Shoulder
« Reply #1 on: December 12, 2012, 04:33:44 AM »
Sounds good. How long at 275? ear
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Offline Buckskin

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Re: Oven Smoked Venison Shoulder
« Reply #2 on: December 12, 2012, 06:33:01 AM »
I guess I should have put that in there...  I had it at 250 for about 4 hours, then 2 hours at 275.  Basically until it really starts to shred nicely.
 
I'm telling you, you could feed this to anyone not fond of venison and they would think it was beef.
 
Just had some for lunch, sooo good...
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Buckskin

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Offline charles p

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Re: Oven Smoked Venison Shoulder
« Reply #3 on: December 12, 2012, 01:36:24 PM »
Sounds delicious but that is not smoked venison by friend.
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Offline Rol Page

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Re: Oven Smoked Venison Shoulder
« Reply #4 on: December 12, 2012, 02:22:48 PM »
Thanks for sharing your success... Makes me hungry and I did have venison tonite..
What do you think would happen if I prepared the roast just as you describe and then us a slow cooker, aka "Crock Pot" on low for 4 hours, then boost it up to high for 2hrs?
I have had great success using the slow cooker and venison roast and the McCormick's BBQ Pulled Pork seasoning mix to make BBQ pulled venison..
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Offline Buckskin

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Re: Oven Smoked Venison Shoulder
« Reply #5 on: December 13, 2012, 02:23:43 AM »
I think that would work just fine, but there is no way I could put a whole shoulder in my 6 qt crock pot. A smaller roast would turn out just as good I'm sure.
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Buckskin

"I have tried to live my life so that my family would love me and my friends respect me. The others can do whatever the hell they please.   --John Wayne

Offline SHOOTALL

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Re: Oven Smoked Venison Shoulder
« Reply #6 on: December 13, 2012, 02:25:13 AM »
yum !
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Offline flintlock

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Re: Oven Smoked Venison Shoulder
« Reply #7 on: December 13, 2012, 04:54:07 AM »
One of my best Christmas presents was a larger, oval crock pot that will just fit those 1 1/2 year old doe shoulders perfectly...With larger shoulders, I cut them in half and also cook in the crockpot...
 
I have better luck with whole hams on the smoker, covered in bacon and after 4 hours of smoking I wrap in tin foil, pour about 6 ounces of apple juice on them and smoke another 4 hours...
 
With the crock pot, I like to add veggies and 2 large cans of crushed tomatoes, a half a can of water and make vegetable soup...I take the shoulder out after 6 hours, cut or shred and put back on for another 2-3 hours...This is really good with some of my homemade pomento cheese on top...
 
Good stuff... :)
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Offline SHOOTALL

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Re: Oven Smoked Venison Shoulder
« Reply #8 on: December 13, 2012, 04:56:23 AM »
Flintlock , we just put a pan of apple juice in the smoker and go for 8 hrs. we do wrap in bacon then smother in peper ,
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Offline Rol Page

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Re: Oven Smoked Venison Shoulder
« Reply #9 on: December 13, 2012, 01:41:39 PM »
With all the Great Ideas I think we need a Venison BBQ Cookoff Jamboree or something...  Too bad we are all spread out geographically..
MERRY CHRISTMAS to All and your Families and keep on cookin... :)
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Offline Poopers

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Re: Oven Smoked Venison Shoulder
« Reply #10 on: December 13, 2012, 02:55:33 PM »
By shoulder do you mean...basically the entire leg above the knee? I have some legs I have been saving in the freezer to do jerky with but this sounds much easier
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Offline Buckskin

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Re: Oven Smoked Venison Shoulder
« Reply #11 on: December 13, 2012, 03:27:02 PM »
Right, the whole darn thing, no trimming no fuss. And it would be much easier than making jerky and trying to get around all that silver skin. And as much as I love jerky, I would take this over it.  I am very meticulous when it comes to trimming my venison and shoulders always bugged me, so I wanted to try a full one.
 
A BBQ would be a fun thing to do. We should get GB to find a spot and time and see who could make it from the board. Would be fun to put faces to all of these names, and what better way to do it. On a gun range would be even better, on second though....
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Buckskin

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Offline Lloyd Smale

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Re: Oven Smoked Venison Shoulder
« Reply #12 on: December 25, 2012, 12:53:35 AM »
thought i was done smoking for the year but i had given dad a big chunk of smoked cured venison ham and he went nuts over it and just delivered a whole hind quarter he wants turned into a ham. Its brining in the fridge right now.
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Offline scratchmark

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Re: Oven Smoked Venison Shoulder
« Reply #13 on: February 10, 2013, 01:45:03 AM »
i generally smoke a deer shoulder a couple times a year on a smoker i made out of a 55 gallon drum a few years back. ill make a few slices on one side and then make some more on the other side crossing the first ones and then press a pc of bacon in each cut. Then i do a dry rub all over it, i line a pan with foil and put it on the smoker while im burning wood to build coals. the fire is hotter at this point and it'll sear the outside, about 15 to 20 min per side. then i cover with foil leaving the sides open a little to allow the smoke to pass thru. I think all the family can smell it becuase everyone seems to show up when i do it and we all pig out. I  would love to do some hog hunting and try out some wild bacon. dang, im hungry now :P   
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