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