At a glance
Trim a bone-in venison shoulder, rub it with ancho chili, cumin and oregano and smoke it at 250°F for about 4 hours until the bark sets. Then cover it in a pan with broth, chipotles, onion and garlic and cook it until it reaches 200°F to 205°F and falls off the bone. Pull it and serve it in tacos.
Venison front shoulders are often ground into burger because they are full of tendons and connective tissue. Smoked low and then braised, they turn into juicy, tender pulled venison that is every bit as good as pulled pork. A chili and cumin rub and a chipotle braise give it a barbacoa style flavor perfect for tacos.
Why the shoulder needs a long cook
The shoulder is a hard working muscle group with lots of collagen. Cooked to medium rare like a hindquarter roast, it would be tough. A long smoke followed by a covered braise melts that collagen into gelatin and makes the meat fall apart. Because venison is so lean, the braising liquid is important for keeping it moist.
Preparing the shoulder
Trim off any fat, which tastes strong on venison, and as much silverskin as you can easily reach. Cut away any bloodshot meat near the wound channel. Leave the bone in, as it adds flavor and helps the meat cook evenly.
Recipe
Smoked Venison Shoulder
- Prep
- 20 min
- Cook
- 8 hr
- Rest
- 30 min
- Total
- 8 hr 50 min
- Makes
- 6 to 8 servings
- Smoker 250°F (121°C)
- Cover in a pan at about 160°F (71°C)
- Pull at about 200°F to 205°F (93°C to 96°C)
Ingredients
Venison
- 1 bone-in venison front shoulder, 4 to 6 lb (1.8 to 2.7 kg)
- 2 tbsp olive oil or bacon fat
Rub
- 2 tbsp ancho chili powder
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp black pepper
Braise
- 1 1/2 cups (360 ml) beef broth
- 2 chipotles in adobo, chopped
- 1 onion, sliced
- 4 garlic cloves, smashed
- 2 tbsp lime juice
Equipment
- Smoker
- Large foil pan and foil
- Probe thermometer
Method
- Trim the fat, silverskin and any bloodshot meat from the shoulder.
- Rub it with the oil and season all over with the rub.
- Heat the smoker to 250°F (121°C) with oak, hickory or mesquite.
- Smoke the shoulder for about 4 hours, until it has a dark bark and reaches about 160°F (71°C).
- Put the broth, chipotles, onion, garlic and lime juice in a foil pan, add the shoulder and cover tightly with foil.
- Return to the smoker for 3 to 4 hours, until it reaches 200°F to 205°F (93°C to 96°C) and the meat falls off the bone.
- Rest, covered, for 30 minutes. Pull the meat, discard the bones and tendons, and toss with the braising liquid.
Notes
- Venison shoulder has lots of tendons and silverskin. Pull them out as you shred the meat.
- Leftovers freeze well in their cooking juices for up to 3 months.
Serving ideas
- Barbacoa style tacos with pickled onions, cilantro and lime.
- Pulled venison sandwiches with slaw and barbecue sauce.
- Over rice and beans with the braising juices.
The same method works for wild pork. See our smoked wild boar shoulder.
Frequently asked questions
How long does it take to smoke a venison shoulder?
About 7 to 8 hours at 250°F for a 4 to 6 lb bone-in shoulder, including the covered braise.
Can I smoke a venison shoulder without wrapping it?
It is not recommended. Venison is so lean that it dries out before the connective tissue breaks down.
What temperature is pulled venison done?
About 200°F to 205°F, when the meat pulls easily from the bone.