Venison Neck Barbacoa

Venison Neck Barbacoa

Prep time-30 minutes Cook time 6-8 hours


Prepare the neck for the smoker.  The neck does not need hardly any butcher work.  You can keep the silver on for this recipe since we are cooking it for over 6 total hours. 

Prepare your rub- 

1/4 cup Coriander

1/4 cup Cumin 

1/8 cup Smoked Paprika 

1 tablespoon Clove 

Use Yellow mustard as binding agent.  Rub meat with seasoning.

Braise- Do not worry if you can't find some of the peppers. Only ones I would not substitute are the chipotles in adobe and the anise pods.  Just use an array of dried spicy peppers. 

Place all of this is a safe pot to place in smoker.

3 cartons beef broth

1/2 cup of apple cider vinegar 

1/2 red wine

1/4 cup lime juice

2 Oranges sliced

3-5 Dried Chipotle peppers

3-5 Dried Guajillo

3-5 Dried Pasilla Peppers

2 table spoons Dried Szechuan pepper 

2 Tablespoons Thyme

3 Anise Pods

Caramelized onions 

4 cans chipotle in adobe


Smoke at 220 for 3-4 hours until internal temp is at 140 degrees.  Use a fruit wood blend if available.  


Place meat in roaster.

Strain braise and place strained peppers in a cheese cloth to cook in roaster. 

Cook until meat falls about.  About 3-4 hours.  

Eat like a taco or works great in rice bowl.