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Help- Beef Shoulder Muscle?


 
J

James Harris

New member
OK, I am doing a big smoke tonight for a party tomorrow. I had planned on getting a couple of Chuck Rolls, but the butcher at BJ's was closed and they hadn't left any out. I tried to find what I thought was the closest thing and bought 2:
Beef Shoulder Muscle (980059)COV
These were in the 8lb range in a cryovac. And seems to have a good amount of fat on the outside.
Is this what they call a Shoulder Clod?
My question is, can I cook it the same way as a chuck roll, to 200 degrees and pull it? Would I need to wrap it in foil at 165? Should I trim the fat off the outside? Should it take the normal 1-1.5 hrs a lb?

I also bought a 2 pack of boston butts (14lbs total) to go along with this. So I have a couple other questions....

Should these cuts take about the same amount of time? Which should I put on the top grate and which on the bottom? Should I switch halfway through?

I know this is a lot of questions, but this is a lot of meat and a very large party tomorrow, and I don't want to screw it up. I want to have the food served at about 5pm.

Thanks,

James

Any help or suggestions you may have are much appreciated. I had it all planned out when I thought I was just going to do 2 chuck rolls, but now I am a little overwhelmed.
 
I guess what you have is beef clod...shoulder. A lot of people cook it. I beleive it would be the same time frame as the butts. like you said to 200 sounds great. I would wrap at 165, or put in a pan and foil at 165....add a dark beer to the pan as well. It is better to finish early...it could always rest in the cooler for hours.
 
OK, so I guess it may be a shoulder clod....

any thoughts on which I should put on the top grate and which on the bottom? Should I switch partway through? Should I trim it?

Anyone who has experience with this cut, let me know.

Thanks for the help.

James
 
do not trim the clod, and cook to 200. Anything lower will not make great pulled beef. Top or bottom it doesn not matter, just watch internal temp. To have em close to being done together id rotate half through like you said.
 
OK. I want to be serving at around 5:00pm. What time should I put them on the smoker? The largest piece is about 8.5 pounds. I figure I want it to rest at least a half hour and it will take a half hour to pull it. My guess is that putting them on around 4:00 am. Does this sound about right? I do have a cooler that they can sit in if they get done early.
 
4am seems about right. Id cook at 250-275 though. An 8lber at 225 or so will take 16 hours. Dont be afraid to kick it up to higher temps. It will not burn or dry out. Meat can hold safely for hours in your cooler. Better early than late
 
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