1 Deer Shoulder Roast, thinly sliced
1 bottle Worcestershire Sauce
1 bottle Soy Sauce
1/3 c. Morten's Tender Quick Salt
1/4 c. White Vinegar
Red Pepper
Black Pepper
Garlic Powder


Mix all ingredients together, pour into a Ziploc bag and seal. Refrigerate over night. Remove from Ziploc and place on seafood grill 1/2" apart. If smoking in the AmeriQue, smoke for 2 hours at 225°F then open the door and smoke for another 2-3 hours until done. If smoking in the FEC100, smoke for 4-5 hours with door closed.