Never bone out shoulder again

[Addicting]

I started this on the Traeger today. Looking forward to seeing how it turns out.

 

[brockel]

I started this on the Traeger today. Looking forward to seeing how it turns out.

Doing a mule deer shoulder today. Going to throw in potatoes and carrots and some beef broth with this one

 

[Addicting]

Adding the smoke for a hour.

Then mixed a table spoon of garlic, two cups of Coke, and a can of tomatoes.



Mix and finish in the house oven at 325 for 4 hours.

While it simmering it’s beer and football time. I will edit with a AAR and after photo tonight.

 

[Addicting]

Ok, here is the After Action Review. Sorry no post photos as I forgot to get lettuce and the wife pulled the shoulder while I was gone.

Sustain:
It turned out very moist and fell off the bone.
3 out of 4 family members liked it.
My pickiest eater is now in a food comma on the couch watching the Packers loose.
1 hour on “smoke” in the Traeger left a beautiful 1/8” smoke ring on the meat

Improves:
The Chugwater steak rub was not the best choice for tacos. Use a dedicated taco seasoning

The Coke mix left it slightly sweet and washed out the smokey flavor. Omit it in favor of a cup of vegetable stock.

Overall it was a success, the leftover pulled shoulder meat will be tested with some BBQ sauce for lunch this week. I think that will get me 4 out of 4 likes.

 

[TheJason]

If I were you, I’d next time use a chili based rub, and instead of beef stock I’d cover it with a Barbacoa sauce for your braising.

Sweet liquids like apple juice, Coke, Dr Pepper, etc are always good choices for a BBQ base flavor.

 

[brockel]

Think I will do them pot roast style from now on. Wife’s mule deer buck shoulder turned out great

After 3 hours by itself at 200 degrees


After an additional 3 hours covered at 300 degrees

 

[Addicting]

Minus the potatoes, that looks a lot like what our family calls Swiss steak. It is my favorite, I am saving the last Antelope shoulder we have for it on my Birthday in a couple weeks.

 

[brockel]

Minus the potatoes, that looks a lot like what our family calls Swiss steak. It is my favorite, I am saving the last Antelope shoulder we have for it on my Birthday in a couple weeks.

This wasn’t quite as fall off the bone tender as the antelope shoulder was. Probably could have went another 45 minutes but we were hungry.

 

[ZMT588]

Planning on doing something like this for Thanksgiving this year if I get a chance at a doe!

 

[Lmwmihunter76]

I do version of that was well but I just put it in the crock pot. Always turns out good pulls right of the bone.

 

[Woodrow F Call]

Looks awesome.

 

[Woodrow F Call]

Looks good! I can only do that with local kills though. I’ll have to give that a try.

Many states (my home state included) won’t let you bring bones in from out of state nowadays because of CWD.

Yep.

 

[wytex]

I would take the flatiron steak off before you roast it out. One of the best steaks on an animal and it rarely gets utilized. You get 2 steaks, if you trim it right, off of 1 shoulder.

 

[ZMT588]

I would take the flatiron steak off before you roast it out. One of the best steaks on an animal and it rarely gets utilized. You get 2 steaks, if you trim it right, off of 1 shoulder.

I just took mine out of the freezer last night. Excited to try them!

 

[Irrelevant]

If I were you, I’d next time use a chili based rub, and instead of beef stock I’d cover it with a Barbacoa sauce for your braising.

Sweet liquids like apple juice, Coke, Dr Pepper, etc are always good choices for a BBQ base flavor.

Concur or at least add a little sauce from a can of chilis in adobo sauce.

 

[HuntTalk Freak]

I cut the shank off a front shoulder of a deer I was processing today and saved the shoulder to try this way next time my inlaws come visit. Another plus to cutting roast is it speeds up processing times. Still have the other front quarter that I'm trying to decide what I want to do with as it's pretty blood shot.

Can't hardly keep the shanks in the southern parts of TX due to the cactus and mesquite thorns in them. I salvage what I can.

 

[Jmnhunter]

cant wait to try this!

 

[wyoboypt]

So will I be able to taste coke in the meal?

 

[TheJason]

So will I be able to taste coke in the meal?

No. You don’t really need a lot of liquid if you wrap it tight.

 

[wyoboypt]

Smoked for 4 hours at 180. I rehydrated some guajillo peppers and put them in a blender with 4 tomatoes and garlic and a can of chipotle’s in adobo then poured the coke and sauce over the meat and vegetables. I also crushed 2 limes over it. Covered in the oven at 250 for 2 hours then checked it -not falling off yet. Then up to 300 for an hour. (Since I cant seem to follow directions) tasted great, but was a tad dry and tough.