Here’s my take on smoking venison shoulder and neck roasts. The beauty of it is that with only minimal effort, you can change sinewy, bone-in roasts into something of beauty. It’s not an exact method. If the meat doesn’t fall off the bone, keep smoking.

Smoked Pulled Venison Shoulder or Neck Roast

Course: Main Course
Cuisine: American
Keyword: big game recipes, venison recipes

Ingredients

  • 1 venison neck or shoulder roast bone in or out
  • olive oil
  • salt and pepper
  • barbecue sauce your favorite

Instructions

  • Don’t bother boning it out. Rub the roast liberally with olive oil, salt, and pepper (or your favorite rub). Wrap it with plastic wrap, and refrigerate for at least 12 hours.
  • Place in a 200- to 225- degree smoker for 6 to 8 hours. Meat should pull away from but not fall off the roast with minimal effort. If it still seems a bit tough, keep smoking.
  • Place roast on two layers of heavy duty foil. Pour a cup or so of barbecue sauce over and wrap snugly. Place back in the smoker for another 3 to 4 hours or until meat falls off the bone.

Notes

Serving Suggestions
  • Shred meat, place in a soft bun, and top with creamy coleslaw. 
  • Season with Southwestern spice, and stuff into tacos, enchiladas, and tamales. 
  • Toss with avocado and fresh tomato salsa, and fold into an omelette, 
  • Serve on Hawaiian sweet rolls as an appetizer. 
  • Combine with pinto beans, onions, peppers, and tomato sauce.

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