Smoked Deer Shoulder

A followup on the Deer shoulder that Son-in-Law and I smoked on Thanksgiving.

We rubbed it with mixture of brown sugar, tony catcheries, pepper and salt.

Smoked a 7 pound shoulder for about 6 hours at about 210 degrees. The thing came out a little crusty for about the first quarter inch and then really juicy and tender on inside.

We cutt it up and mixed the crusty outside with the juicy inside and had excellent flavored meat.

We are going to do this one again later.