Carolina Style Barbecued Venison

This technique is time consuming, but worth the wait. Adds a little fat to a non-fat piece of venison (and a lot of moisture) Deer heaven instead of Hog heaven

• Ready In: 5 hrs 15 mins
• Serves: 10
• Yields: 20 sandwiches

Ingredients

• 7 -10  lbs  venison shoulder
• 1  tablespoon salt
• 1  tablespoon ground black pepper
• 1 1⁄2 cups  vegetable oil

• SAUCE

• 2  cups cider vinegar
• 1⁄2 cup water
• 1⁄2 cup brown sugar
• 2  teaspoons red pepper flakes
• 1  tablespoon  hot sauce
• 1  teaspoon salt
• 1  teaspoon black pepper

Directions

1. For the sauce, mix all ingredients, bring to a boil and remove from heat.
2. This can be done while the venison is cooking.
3. Prepare charcoal grill for indirect cooking method.
4. (Gas grill CAN be used, but no"on" burners directly under the meat) Rub shoulder with S&P.
5. Place on grill, cover with lid.
6. Grill on medium to low heat for two hours.
7. Baste with the oil every 20 minutes.
8. Introduce wet Hickory chips to the flames every 30 minutes (If using gas grill, check manufacturer's suggestion for this process).
9. Remove shoulder from grill.
10. Place in Dutch Oven.
11. Bake in pre-heated oven, covered for 3 hours@ 225 degrees.
12. Remove after slightly cooling.
13. Shred meat from the bone.
14. Toss with the bbq sauce, adding pan drippings if desired.
15. Serve on CWB's (cheap white buns), topped with cole slaw and hot sauce.
16. # Note. These times and temps worked great with my grill. With grill and weight variables an increase of oven temp may be required.