Working on a new rib recipe, I decided to try it out on a whole deer shoulder I had saved for roasting. The result was great.

BRINE
2 cups water
can of beer 1/2
cup brown sugar
3 T course salt
3 T olive oil
3 T lemon juice
2 T lime juice

Mix above in one large resealable plastic bag (2 1/2 gal). Add whole venison (front) shoulder. Regrigerate overnite.

Start your smoker.

FIRST RUB
1/4 C brown sugar
1 T dried summer savory
1 T granulated garlic (not powder)
1 T sweet paprika
1/8 t ground cloves
1 cup yellow mustard

Remove shoulder from bag, wipe off, coat liberally with 1st rub.( I used all).
Place on smoker rack using greased aluminum foil amd smoke for 2 hrs at no more than 250. (I used moistened apple wood).

2nd RUB
1/4 cup brown sugar
1 t cayenne pepper
1 t dry mustard

Place on piece of aluminum foil large enough to cover/seal in entire shoulder.

Pour on favorite barbeque sauce (I used one made with Watkins concentrate)

Seal shoulder in foil and continue cooking in smoker (without chips) for about 2 hrs at 250 or so.
Comes out moist (actually wet!) and spicy. (One taster who normally dislikes venison could not tell that it was). Great as an main meat dish and espececially great slice cold for sandwitches.