Bought a 7+ lb piece of beef shoulder roast? Is this suitible for smoking? If so, any recommendations/recipes?
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What you have might be what some on here refer to as 'clod'. You might do a search and see what pops up.
I'm assuming that since you mentioned a "shoulder roast" it must be chuck. I do them exactly the same as pork butts.
Just apply rub and put, into a 225 deg smoker, add desired wood, until an internal of around 200 is reached. Let stand and pull. They usually are bit more dry than pork butts so I sometimes use a bit more sauce when serving.
Just apply rub and put, into a 225 deg smoker, add desired wood, until an internal of around 200 is reached. Let stand and pull. They usually are bit more dry than pork butts so I sometimes use a bit more sauce when serving.
Thanks for the suggestions.
If it looks to be shy of internal fat,you can always pull it about 170º,paint it with red sauce of choice,add 1/4 cup beef broth/black coffee/wooster sauce ,etc.
Foil it and take it to around 185º to slice,or 195º+ to pull/chop.
Foil it and take it to around 185º to slice,or 195º+ to pull/chop.