Smokin Vinison shoulder #2 - Pensacola Fishing Forum

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Old 02-04-2016, 09:48 AM   #1
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Default Smokin Vinison shoulder #2

Last one was ok, but I am so use to a BBq flavor when I smoke meat, that I was not expecting the roast taste. So gonna try #2 today!

1/4 cup Apple cider viniger
Few TBSP of rub
half a cup of water

Mix and inject

Dry it off as good as you can

Frenchs Mustard Rub
Coat it with rub

Let stand to warm up slowly a few while preping the smoker

Gonna start anout 150 and misquite chips for 3 hours or so while we hit wifes appt.

Will bump temp.up to 180 and more chips when we get home. After 5 hrs or so, will wrap in foil, bump temp to 200 to finish it off at about 160-165. Unless we decide to maoe pulled bbq out of it, then will let it hit 180 or so

Will report latter on my findings!!!!!
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Old 02-04-2016, 09:49 AM   #2
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Smokin Vinison shoulder #2-uploadfromtaptalk1454597347680-jpgSmokin Vinison shoulder #2-uploadfromtaptalk1454597354674-jpg

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Old 02-04-2016, 10:14 AM   #3
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What's the texture of the meat like? I have never done venison bone in. I have always been concerned about all the tissues on the meat thinking it would be very stringy and tough. I am curious as to what it's like.

What you have there looks great!
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Old 02-04-2016, 02:03 PM   #4
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That was my thoughts. But it is not bad at all. You can see the connective tissue the white skin, but it filets off the meat easy when cooked, just pulls off. Tender too, not sure what make ait rhat way the brine or slow cook or what, but its good
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Old 02-04-2016, 04:42 PM   #5
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Yepper, I use the Bone Sucking stuff too!!!
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Old 02-04-2016, 09:03 PM   #6
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Let it smoke at 160 all day. Just mopped it with sweet babby rays and wrapped it up. Crabked temp up to finish it off to 160 ish. Hope she ready in an hour, my tounge bout to knock me out!!
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Old 02-04-2016, 10:26 PM   #7
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Ohhh yea



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Old 02-05-2016, 09:12 PM   #8
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Quote:
Originally Posted by jaster View Post
Ohhh yea



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I'll take 2 orders! Man That looks good.. Great job!

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