Beef Shoulder - Thoughts?


 
JSchlegelmilch

JSchlegelmilch

TVWBB Pro
I was going to get a brisket to cook up and freeze for reheating on an upcoming camping trip, but they were all out of brisket. Rather than wait a day or two I just went ahead and bought a "beef shoulder muscle".

Anyone ever cook this? Should I treat it like along the same lines as a pork shoulder and a brisket in terms of temp etc...?

-Jeff
 
I'd just cook it LNS and pull it or cook to 130 and slice real thin. Some of theee best smoked roast beef sandwiches I've had come from chuck roast cooked LNS to 130 and sliced really thin.
 
Thanks everyone! I have about a 6lb shoulder, so I assume it is a trimmed portion of the chuck roll. Since it is destined for reheating at a camp site, I think I'll go for pulled beef, but will have to try the sliced recipes too. They have it a lot at the store by me at a decent price and a manageable size, so I will have to revisit this cut of beef... Will post pics when I cook it up!

Thanks again!
-Jeff
 
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