I've thought about adding lard when wrapping. Maybe I need to give it another shot this year.

Here's a copy/paste of a write up I did on another site for smoking a front shoulder. Turned out amazing.

Front shoulders usually go into the grind pile when I process the animal. I saw this recipe somewhere and decided to give it a try. It turned out great and I will definitely be doing at least one shoulder per deer this way from now on. It was FULL of flavor and there are so many options for serving from street tacos, pulled meat sammiches on Hawaiian buns, venison tortilla soup, venison and dumplings ect ect. We did soft tacos on this one. Treat it like you are cooking a pork butt.

One whole front shoulder
4 large peppers
2 white onions
1 can of chipotle peppers
1 can of IPA beer

Take the front shoulder and trim the silver skin and cartilage as good as possible, then season fairly heavy on both sides with your favorite BBQ rub. I used a sweet chipotle. Place in the pit directly on the rack at 250 for 2 hours or until it reaches the color that you want. Remove from smoker and place in a foil pan. Add the diced peppers, onions, can of chipotle peppers and a full beer. Have the beer at room temp so you are not pouring ice cold beer into the pan. Cover tightly with foil, crank the pit to 275 and back on for roughly 3-4 hours. Remove from pit when shoulder probes around 205. Let it sit covered for about 30 mins then remove foil to cool for about 10 minutes. Shred the meat just like you do pulled pork, add some more seasoning and mix everything together in the pan.

Here's a copy/paste of a write up I did on another site for smoking a front shoulder. Turned out amazing.

Front shoulders usually go into the grind pile when I process the animal. I saw this recipe somewhere and decided to give it a try. It turned out great and I will definitely be doing at least one shoulder per deer this way from now on. It was FULL of flavor and there are so many options for serving from street tacos, pulled meat sammiches on Hawaiian buns, venison tortilla soup, venison and dumplings ect ect. We did soft tacos on this one. Treat it like you are cooking a pork butt.

One whole front shoulder
4 large peppers
2 white onions
1 can of chipotle peppers
1 can of IPA beer

Take the front shoulder and trim the silver skin and cartilage as good as possible, then season fairly heavy on both sides with your favorite BBQ rub. I used a sweet chipotle. Place in the pit directly on the rack at 250 for 2 hours or until it reaches the color that you want. Remove from smoker and place in a foil pan. Add the diced peppers, onions, can of chipotle peppers and a full beer. Have the beer at room temp so you are not pouring ice cold beer into the pan. Cover tightly with foil, crank the pit to 275 and back on for roughly 3-4 hours. Remove from pit when shoulder probes around 205. Let it sit covered for about 30 mins then remove foil to cool for about 10 minutes. Shred the meat just like you do pulled pork, add some more seasoning and mix everything together in the pan.

3 Wildgame cookbooks that I typically gift, or recommend, come from a Texas Wildgame Chef *that happens to also be a member here), Jessie Griffiths.

I highly suggest you check out his first one, AFIELD. The other two, The Hog Book and The Turkey Book can be ordered at www.TheWildBooks.com

Those three books have helped a lot of folks take a big jump forward in cooking Wildgame. That's my

Those are all great. So are the wild game cookbooks by Hank Shaw (Duck Duck Goose; Buck Buck Moose; Hook Line & Supper). You get the Griffiths collection and the Shaw collection and you'll have more good ideas than you can execute.

The Rinella books aren't bad either.

deer tongue tacos, fried heart,

deer tongue tacos, fried heart,

I have used Hank Shaw's Duck Niederwald recipe. It is phenomenal.