BBQ Pulled Venison

Ingredients

Venison

• 3–5 lb venison shoulder or roast

• Yellow mustard or oil (binder)

Dry Rub

• 2 tbsp brown sugar

• 2 tsp kosher salt

• 2 tsp black pepper

• 2 tsp smoked paprika

• 1½ tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp cayenne (optional)

Spritz (optional but recommended)

• ½ cup apple cider vinegar

• ½ cup apple juice or water

Wrap Liquid

• ½ cup beef or game stock

• 2 tbsp apple cider vinegar

• Optional: 2 tbsp butter or bacon fat

Finish

• 1–1½ cups BBQ sauce (add after shredding)

Prep (Night Before or 1 Hour Ahead)

1. Pat venison dry.

2. Light coat of mustard or oil.

3. Apply rub generously on all sides.

4. Rest covered in fridge overnight (best) or at least 1 hour.

Smoke

1. Heat smoker to 225–250°F.

2. Place venison on grates, fat-side up if present.

3. Smoke uncovered until internal temp hits 160–165°F

   • About 3–4 hours

4. Spritz lightly every 45–60 minutes.

Wrap & Tenderize

1. Remove venison. Place in foil pan or double foil wrap.

2. Add stock, vinegar, and butter/bacon fat.

3. Cover tightly and return to smoker.

4. Continue cooking until 200–205°F internal

   • Another 2–3 hours

   • Meat should probe like butter.

Rest

• Pull from smoker and rest 30–45 minutes (still wrapped).

Shred & Sauce

1. Shred venison, removing sinew.

2. Mix with some of the juices.

3. Add BBQ sauce to taste (don’t drown it).

4. Optional: return to smoker uncovered 20–30 minutes to set sauce.

Serve

• Toasted buns + slaw

• Tacos or nachos

• Loaded baked potatoes