Smoked Pulled Venison Shoulder or Neck Roast

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.

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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.