Carolina Style Barbecued Venison Recipes

EASY NORTH CAROLINA BARBEQUE

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

CAROLINA STYLE BARBECUED VENISON

Steps:

• 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.