Antelope Shoulders On The Traeger

Justin Crossley

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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.

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Smoked for just over two hours at 225 degrees.

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Justin Crossley

Justin Crossley

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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.

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

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Justin Crossley

Justin Crossley

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

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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.

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sndmn11

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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.
 

NV HUNTER

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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

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I braise front shoulders in a cast iron pot, they come out fantastic. We skipped turkey and did an elk shoulder couple Thanksgivings ago IMG_20201126_182343_755.jpg
 
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Justin Crossley

Justin Crossley

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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.
 

Azone

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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.
 

manitou1

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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!
 
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Justin Crossley

Justin Crossley

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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?
 
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