Was fortunate enough to get a buck on opening day (Saturday) and get it butchered, vacuum sealed, and frozen before we lost power Sunday night (looks like it could be up to a week before I get it back). Luckily I have been running a portable generator to keep the freezer running. Not having power has given me lots of time to start thinking about how I want to cook the meat in my now full freezer.
Does anyone have experience smoking venison shoulder or shank? I did some searching around and saw that most people either used a slow cooker or cooked it to a fairly low IT. I know there is almost no fat itself in the meat but I have to believe there is a decent amount of connective tissue that could break down if cooked low and slow to a high enough IT.
Ultimately I am trying to end up with pulled venison. Is there an IT I should be shooting for or should I rely on it becoming probe tender? Any advice is welcomed.
Does anyone have experience smoking venison shoulder or shank? I did some searching around and saw that most people either used a slow cooker or cooked it to a fairly low IT. I know there is almost no fat itself in the meat but I have to believe there is a decent amount of connective tissue that could break down if cooked low and slow to a high enough IT.
Ultimately I am trying to end up with pulled venison. Is there an IT I should be shooting for or should I rely on it becoming probe tender? Any advice is welcomed.