Smokin Season '13
While meat smoking is beginning to gain traction as a year round event; the bulk of it continues to be done from September through the winter months. I believe this schedule to be left over traditions from the forefathers as they worked to preserve meat for the winter. A tradition that has stood the test of time virtually unnoticed.
My SmokeVault 18 is one of the first versions Camp Chef created. It gets a constant work out and is seasoned to perfection.
Typically I use the shoulders of venison for a couple roast cuts, hamburger, jerky, ect. But I’ve come up with a method of smoke cooking the whole shoulder of a mule deer in the past few years that creates a good looking final product, and tasty meal.
I rubbed the shoulder with High Mountain Seasoning Venison Rub and wrapped it in plastic. Let it sit overnight in an iced cooler or refrigerator. I added two cups of premium Camp Chef wood pellets, apple flavor, to the smoker’s smoke tray.
By moving the racks down and stacking them I create more heat diversion and enough room to tip the shoulder just right so it will stand in the smoker.
The heat setting is on low. In thirty minutes I get a light smoke to start. And the temperature on the gauge stabilizes at 220. I like to run it between 220 and 250 tops. After three hours I add a water tray. Leaving the temp on low, I allow it to cook another three hours. I remove it and cut what I’d usually cut as roasts slice and serve them. The rest of the meat I trim for the stews. If you would like you can separate the bones at the joints and boil the meat off to retain more meat and flavor for the stew or soup.
We served it up with Dutch oven potatoes, green Salad and chocolate pie for desert.