Delicious BBQ Blasphemy - Smoked Sous Vide Deer Shoulder

[Trapper John]

And this is why I bought the beer cooler for my precision cooker. Saturday night I put a rub on this venison shoulder. Sunday morning I gave it two hours of hickory and pecan smoke, vacuum sealed it, and put it in the cooler at 143 degrees for what turned out to be 50.5 hours. Extremely tender. Silky almost. This is a winner.

 

[TN Song Dog]

Wow, that looks delicious. I've had steak cooked with the sous vide, so I can imagine this would work turn out very well.

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[Coldfusion]

50.5 hours! Dang that's a haul. Looks good.

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