Antelope Shoulders On The Traeger

[Justin Crossley]

I always hate the amount of waste when I bone out front shoulders so I decided to try something different with my recent antelope buck.

I simply removed the lower leg, and trimmed the outside. Seasoned with salt, pepper, rosemary, and olive oil. Then I put it in the fridge (sealed) overnight.



Smoked for just over two hours at 225 degrees.

 

[Cj0n3s12]

Anddd how'd it turn out?

 

[Justin Crossley]

Next I put it back in the baking pan with a quart of beef broth. Then covered with foil and back into the Traeger for three hours at 300 degrees.



At three hours it wasn't quite falling off the bone so back in for another hour.

 

[Justin Crossley]

I then pulled everything off the bones and added beef tallow to help keep everything moist and juicy.



Another three hours at 300 degrees and it was perfect. I'm extremely happy with how it turned out. It's delicious on street tacos or on a sandwich with your favorite sauce.

 

[Justin Crossley]

Anddd how'd it turn out?

You don't have the patience for this kind of recipe.... lol

 

[Eagle]

If I’m not packing an animal out several miles and need to debone everything, this is how I do front shoulders as well. Always comes out excellent.

 

[sndmn11]

Nice!!!!

We usually stop at the two hours at 225 for deer and phorns.

I'd bet this would be great for bear since it has to hit a higher temp, but doesn't have the fat a pork butt has to smoke for a day and a half.

 

[Cj0n3s12]

You don't have the patience for this kind of recipe.... lol

Lol! Realized I jumped the gun before you were done

 

[NV HUNTER]

What wood did you use?

Do you plan to freeze the left overs and reheat for later meals?

Great job! It looks unbelievable!

I have a sheep ewe tag and both shoulders are begging for this.

 

[Rob5589]

I braise front shoulders in a cast iron pot, they come out fantastic. We skipped turkey and did an elk shoulder couple Thanksgivings ago

 

[CaliWoodsman]

Looks awesome! Trying this on the next front shoulder I get!

 

[Justin Crossley]

What wood did you use?

Do you plan to freeze the left overs and reheat for later meals?

Great job! It looks unbelievable!

I have a sheep ewe tag and both shoulders are begging for this.

I'll have to check but I think it was just the Traeger blend pellets.

I vacuum packed the leftovers.

 

[camping1601]

The Beef Tallows a pro move for sure. Looks great!

 

[Azone]

Looks awesome. My friends and I will do something similar with ribs and shoulders off our deer. BBQ pit and then braised makes some of the best damn tacos you can get.

 

[texasproud11]

Curious about the tallow as sometimes it just makes things taste like beef?

 

[manitou1]

I just tried a shortcut of this type. I am sure the smokey flavor added to it.
I just killed an (76") antelope last week with crossbow. I cut the meat off the bone, put it in an insta pot with onions, seasoned salt and pepper for 1.5 hrs. Shredded it and into a skillet with taco seasoning. Good stuff!

 

[Justin Crossley]

Curious about the tallow as sometimes it just makes things taste like beef?

I feel it's no different than adding beef trim to my burger which I always do.

 

[ToolMann]

I'm definitely doing this with a loper or deer shoulder this year. Looks great

 

[camping1601]

Any recommendations on the tallow? Any experience with shelf life?

 

[Justin Crossley]

Any recommendations on the tallow? Any experience with shelf life?

My mom had commercially packaged tallow in her canning room that I used (she has everything in there). I don't even remember the name on the container.

Are you asking about the shelf life of tallow or the antelope meat?