This weekend we did a "test cook" on a couple of deer shoulders just to get a good feel for it as we haven't done it this way before. We wanted to document our process and the result so we can offer our customers what we know to be a winning combination.
prep was identical in that both were trimmed up very tight with as much silver
skin having been trimmed as possible. Note that the smaller roast seemed to
have more silver skin and bone as a ratio than the larger one. Both roasts were
brined using our Oakridge Game Changer Brine & Injection, ½ strength for
about 12 hours.
smaller roast was seasoned with our Oakridge Chile Smokey Lime rub and the
larger one was seasoned with our Oakridge Venison & Wild Game Rub.
roasts were cooked on a Marshall from The Good-One smoker on the top rack at
250 degrees for 3 hours and then were taken out and wrapped in foil.
Mark will be working on Saturday (1/5) from 10 - 2 and he will be offering all Butchers products at 20% off for all customers walking in the store! Don't miss your chance to get a great value on an extensive line of great BBQ rubs, sauces, grilling oils and accessories!
Charcoal & More
Presents in Spring 2019
“BBQ Boot Camp”
Date: March 30 - 31, 2019
Location: 840 South Penn Ave. Sellersburg, Indiana
Reservations: 812-248-2233 or e-mail: