Carolina Style Barbecued Venison

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READY IN: 5hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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