http://honest-food.net/2013/10/28/barbacoa-recipe-venison/ Found this recipe on the web. Also saw that it has been done by someone on here. I have 5 front shoulders to make. Having a squirrel hunt derby this weekend and wanted to make something people hadn't ever had. Last year I cooked antelope loin and deer loin. This year we will have venison barbacoa, 2 bacon explosions, and deer loin. I would like to get some smoke into the venison shoulders. This is my biggest question. My father bought a bradley smoker and it doesn't get very hot in this cold weather. Maybe 125 tops. Can I smoke the meat for 4-5 hours and then transfer to an oven to finish out cooking. My main concern is the meat being at that low of a temperature for so long and if something can go wrong from that? If this works I will probably cook Friday night and then pull Friday. Hunt is Saturday. I also have a small charcoal smoker that I do most things on, but doesn't work well in regards to cooking with something in a tin pan. I have a friend that is bringing over his MES smoker to smoke the bacon explosions on for Saturday. I could probably fit the deer shoulders in the MES, but it might be a tight fit. I could then cook everything Saturday, but that could be more than I want to handle Saturday as I plan on taking things pretty easy. What are the suggestions from the experts? As you can tell my mind is all over the place on this, but excited about trying something new.