Beef Shoulder Roast


 
K

Kyle Freeman

New member
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 250-275?

Should I take it to ~160 then foil it and go by feel when its tender enough to pull?

Should I add any fluids to it when I foil it to ensure the meat stays moist?

Thanks!
 
Hello Kyle, I usally foil at 160 and then take to 190. 225 to 250 degrees is what I prefer to smoke at. Here is a good formula that David Lohrentz from Madison, WI gave me a few years back that works great for chuck eye roasts: approx cook time @ 250 degrees = 5hrs+(# of lbs x 1.2hrs) No need to add fluids, still plenty of fat in meat.
 
I do chucks (same things) at high heat. I usually add a liquid reduction and some aromatics (lots of onions, garlic) when I foil as well. This describes an approach I use frequently. This, a cook without foil or aromatics (I recommend foiling; didn't here because of the rain).

Cook till fall-apart tender, irrespective of internal temps.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I do chucks (same things) at high heat. I usually add a liquid reduction and some aromatics (lots of onions, garlic) when I foil as well. This describes an approach I use frequently. This, a cook without foil or aromatics ( I recommend foiling didn't here because of the rain).

Cook till fall-apart tender, irrespective of internal temps. Cook till fall-apart tender, irrespective of internal temps. </div></BLOCKQUOTE>

I agree x2.
 
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