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Ive been searching around looking for some info on a beef should roast. I would like to cook it to a pullable finish and still have it be nice and moist. I normally cook briskets / butts the high temp method from 325-350, would this be applicable to a shoulder roast, or should I put it at...

So.... what do you think... butt over sirloin tip. I'll probably cook the sirloin like a brisket, only taking it to about 135 though. Any advice? Most stuff I see says to cook it at a higher temp.