Smoked Pronghorn Shoulder

A wood-smoked approach to pronghorn antelope that produces deeply flavored meat with authentic smokehouse character. This recipe uses traditional smoking to bring out the best in your harvest, creating a memorable meal for family and friends.

American BBQ meets lean plains game

BBQ Adaptation This preparation adapts traditional American barbecue techniques to pronghorn shoulder, using low-and-slow methods to transform tough cuts into tender, flavorful results.

Ingredients (Serves 10-12)

• 6-8 lbs pronghorn shoulder, whole
• 1/4 cup brown sugar
• 3 tbsp kosher salt
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 2 tsp ground cumin
• 1 tsp cayenne pepper
• Hickory or oak wood chips

American BBQ Method

1. Dry Rub Application: Coat the shoulder generously with your rub. Let it sit overnight in the refrigerator.

2. Smoking Setup: Set your smoker to 225°F with oak or mesquite for bold smoke flavor.

3. Temperature Management: Wrap in butcher paper when the stall hits around 160°F to push through.

4. Resting Process: Pull at 203°F internal. Rest wrapped in towels in a cooler for at least 2 hours.