I have done many a beef shoulder for pulled beef. I usually cook to an internal of 200-205. This time however I want to use it as a kind of pot roast. What temperature should I strive for to make it just sliceable? 180-185?
I also am going to try placing a pan directly under the roast to save all those heavily spiced and salty drippings for gravy.
Also a lot of the leftovers are going into beef hash. That's the plan anyway. I just am not quite sure on the internal temp for pot roast.
Thanks all
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