How do you smoke a full venison shoulder. I have a little chief smoker and I have been afraid to smoke anything so thick as a roast.... My fish take forever, like sometimes close to 24 hours. I am so NEW at this but love the flavor of smoked meats. Would love nothing more than be able to smoke a ham or turkey or chicken.....
smoke it at 250° till you have an internal temp of 160°. venison is very lean so i like to brine it for at least 24 hours. the salt in the brine will break down the proteins in the meat fibers so they don't contract and squeeze out the juices as it cooks.
your fish shouldn't take anywhere near that long unless you're cold smoking them.
Edited by JetCat - 12/27/15 at 3:02pm