Internal Temp of Smoked Deer Shoulder

Discussion in 'Charcoal Smokers' started by who24, Dec 9, 2011.

  1. who24

    who24 Newbie

    What does my final internal temp need to be on deer shoulder?, cant seem to get a solid answer on the web.  Thanks.
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Depends how you like your venison:

    <130° - rare

    130° - 135° - medium rare

    140° - 145° - medium

    150° - 155° - medium well 

    160° > - well done

    Same holds true with beef.

    As it is wild game, it would be better to bring it up to 160° to kill any parasites, tapeworm or E. coli harboring in the meat or fat or transferred from handling/gutting intestinal tract.
     
    Last edited: Dec 9, 2011
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Pops has it right. I would stay on the lower side. Venison has very little fat and will dry out at higher temps.  Did you wrap it in bacon?  Everything is better with bacon!

    Mike
     
  4. michael ark

    michael ark Master of the Pit

    Were are you and do you have cdw their?
     
  5. who24

    who24 Newbie

    Thanks a lot folks. 
     
  6. Our taste prefer 145IT for best flavor, tenderness, and juicy meat. If you go much higher it starts to dry out and to high gives a liver taste. For those that don't care for medium rare red meat drizzle a little sauce over to hide the color.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I would say around 140°-145° or so for it is a very lean meat. You maybe want to wrap some bacon over it to.
     

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