Beef Shoulder


 
M

Michael Stella

TVWBB Member
Has anyone done a Beef Shoulder Roast in the WSM? I'm wondering if it would have Pork butt type results, or would it maybe be more like a pot roast result?

Thanks,
Michael
 
A chuck roll is a beef shoulder. A roast is a piece of meat cut from the chuck roll. A chuck roast is good eating and when done on the WSM can be somewhat like pork butt in that you can pull it and make sandwiches out of it or just eat it. You can put a chuck roast in a pan and get something more like a classic pot roast. It just depends on what you want. Do a search on stogie and you'll get a link to his pot roast and chuck roast recipes. They are very good.

Here's the link.

A chuck roll is a huge piece of meat and if you cook one, it will take about 20 hours (or more) and it will indeed pull like pork. A roast is more practical unless you want to freeze it or have a lot of people to feed.
 
A chuck roll is part of the shoulder. It doesn't include the clod which is also a sizeable roast. Shoulder clod is sometimes referred to as shoulder roast or whole shoulder roast which it isn't, of course, as it doesn't include the chuck roll. Clods can be cooked like rolls to a similar finish, as Jerry notes--pullable.
 
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