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.
Meat 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.
The smaller roast was seasoned with our Oakridge Chile Smokey Lime rub and the larger one was seasoned with our Oakridge Venison & Wild Game Rub.
Both 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.