Seems to be several answers to this on the net. All I know is I want to braise it after smoking it for some Tacos.
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Chuck
I 'believe' that beef shoulder is to cow, what picnic ham is to pork....only big...reallllly big...15-20 pounds big.
I don't know whether if sectioned (as in pork butt) it would still be considered beef shoulder, except in the generic sense..."this chuck roast comes off the beef shoulder," or "that's a great looking 7-bone roast you got there, where'd you get it? Oh, it's off the beef shoulder."
A whole beef shoulder 'can' be cooked at once, though did I mention...it's big!
I don't know whether if sectioned (as in pork butt) it would still be considered beef shoulder, except in the generic sense..."this chuck roast comes off the beef shoulder," or "that's a great looking 7-bone roast you got there, where'd you get it? Oh, it's off the beef shoulder."
A whole beef shoulder 'can' be cooked at once, though did I mention...it's big!
Shoulder Clod is Axel said, is from the Chuck Primal:
NAMP 114:
Shoulder Clod
Cook it like you do a Brisket. Several good threads about how to separate it, etc. When you say braising, you're just need to wrap the brisket in foil after smoking (as many people seem to like for their briskets)
And yes, if you ask people you'll get lots of answers, so always ask for the NAMP number.
Oh, ask those people what's the different between a point and a deckle
NAMP 114:
Shoulder Clod
quote:braise it after smoking it
Cook it like you do a Brisket. Several good threads about how to separate it, etc. When you say braising, you're just need to wrap the brisket in foil after smoking (as many people seem to like for their briskets)
And yes, if you ask people you'll get lots of answers, so always ask for the NAMP number.
Oh, ask those people what's the different between a point and a deckle
quote:Originally posted by Thousand Oakie:
I 'believe' that beef shoulder is to cow, what picnic ham is to pork....only big...reallllly big...15-20 pounds big.
I don't know whether if sectioned (as in pork butt) it would still be considered beef shoulder, except in the generic sense..."this chuck roast comes off the beef shoulder," or "that's a great looking 7-bone roast you got there, where'd you get it? Oh, it's off the beef shoulder."
A whole beef shoulder 'can' be cooked at once, though did I mention...it's big!
Interesting, because the recipe I have calls for a "2 pound beef shoulder"....
See, it makes no sense... This is a Food TV recipe, that I am hoping to adjust.
oh, there's your problem...'Food Network recipe'
All shoulders will be 18 to 25 lbs (that I've cooked).
For 2 lb, you have to use a Chuck I'd think.
Why DO they think they know about BBQ, they can't get the terms straight (or whichever chef posted the recipe)
Post a link to the recipe maybe I can decipher it
All shoulders will be 18 to 25 lbs (that I've cooked).
For 2 lb, you have to use a Chuck I'd think.
Why DO they think they know about BBQ, they can't get the terms straight (or whichever chef posted the recipe)
Post a link to the recipe maybe I can decipher it
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36755,00.html
Here's the link, but in re-reading it, it says "2 pounds of beef shoulder", not a 2 pound beef shoulder.....
Well, actually this is the REAL link, but I have one that said it was copying his recipe.
Now, Tyler Florence wasn't smoking his at all. I said that "I" was smoking then braising.
Here's the link, but in re-reading it, it says "2 pounds of beef shoulder", not a 2 pound beef shoulder.....
Well, actually this is the REAL link, but I have one that said it was copying his recipe.
Now, Tyler Florence wasn't smoking his at all. I said that "I" was smoking then braising.
I'd smoke the chuck roast (chuckie)all the way and don't braise it........take it to 195º....it comes out great!!!!
dan
dan
Yeah Papa, that is confusing...or confused. I'd insert chuck roast where it says beef shoulder. BUT, better still, do as BaltimoreBayside says (only get bigger than 2 pounds...like maybe 4-5 pounds, bone in or not) smoke it and use that. Use a southwest-y rub with lots of chilis and heat. I 'guarantee' you'll love it in the tacos, amigo.
Maybe it's a regional thing with Tyler Florence?
Maybe it's a regional thing with Tyler Florence?
FYI, Papa, some of the big name BBQ's in Texas use shoulder clod rather than brisket for their beef sandwiches...
I used a 6 pound chuck roast...flavor was good, came out rather dry. But that may have occurred during the 3 hour braising.