Have any of your ever smoked venison? I may be getting a hold of a deer shoulder in the next few days and wanted to check before giving this a try. The only thing I do know it that it's a lean cut, so it's probably best not to go much higher than the recommended internal temperature (145 in this case). Any suggestions or recipes are welcome.
The thing about venison is that it is very lean and drys out easily. So you gotta keep the evironment inside the smoker moist. Using a water pan with water or some type of liquid will aid in this. I use apple juice and baste the meat with apple juice as well. I baste liberally every 30 minutes or so.Some folks also cover the meat surface with bacon to add a little moist fat content.
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