William Pidgeon
TVWBB Member
Anyone ever heard of this (w/ round bone)? It is about 4 1/2 lbs. Do you think I should try smoking it? Any suggestions would be appreciated.
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Beef shoulder roast
- Thread starter William Pidgeon
- Start date
Shawn W
TVWBB Emerald Member
That's a generic term, lots of different muscles in the shoulder.
You could cook it like a roast and take it only to 140ºF or so then slice but depending which muscle(s) it is and how much connective tissue is in it it might be kinda tough eating.
You can smoke it to make pulled beef. Smoke it at 250ºF+ to 160ºF internal then foil it, then back in the smoker or the oven until it's fall apart tender. 6 - 8 hours should do it.
It's probably well trimmed so do foil it at 160ºF.
Search the forum for pulled beef, chuck roll and check the website cooking topics for tons of further info.
You could cook it like a roast and take it only to 140ºF or so then slice but depending which muscle(s) it is and how much connective tissue is in it it might be kinda tough eating.
You can smoke it to make pulled beef. Smoke it at 250ºF+ to 160ºF internal then foil it, then back in the smoker or the oven until it's fall apart tender. 6 - 8 hours should do it.
It's probably well trimmed so do foil it at 160ºF.
Search the forum for pulled beef, chuck roll and check the website cooking topics for tons of further info.