Thu Nov 11 Venison Shoulder
5 hours, 1 minute
Barbacoa Style
SPGO on one, Holy Cow on one
Hickory pellets in hopper
Oak pellets in smoke tube (4 HRS)
225°F until 140°F internal
Finish in covered pan in the oven
Finish in covered pan in the oven
Meat on top shelf.
Smoke tube at back of grill
Smoke tube at back of grill
Spritzing apple cider vinegar and water
Wrapped in paper
Into oven, 300°F
Beef broth, onions, garlic and Jalapeños
Last 3 pictures after removed from oven, 4 hours later and pulled
Beef broth, onions, garlic and Jalapeños
Last 3 pictures after removed from oven, 4 hours later and pulled
