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Mesquite Smoked Venison Shoulder
Cooking Grill: Drum Smoker (UDS) Pit Temperature: 295 Desired Internal Temperature: 165 Cooking Time: Pallets Used: Briquettes Directions:
I insert garlic slivers into the venison and marinade overnight in a mixture of Moore`s marinade, jalapenos, sliced onions and rosemary.
Season with cracked black pepper and drape with bacon.
Into the drum smoker with a bit of mesquite.
Also smoked jalapenos and onion in butter.
Removed venison and let it rest while heating tortillas.
Set it up "self serve" style... with cholula hot sauce and plenty of cold beer. :)