How to cook a beef shoulder ("london broil")

[Pinny]

I picked up some beef shoulders the other day, and didn't really know what to do with them, so I played around, and now I definitely know how NOT to cook them (sear, then smoke until 160 - they came out like shoe leather).

They are about 2.5" thick. Should I cut them in half, and grill them like steaks?

Or should I smoke them for hours and hours like a brisket?

Thanks,
Pinny

 

[Dave from Denver]

Not so sure that beef shoulder meat is techinically "london broil." I think that shoulder meat is chuck. London broil is usually top round (and sometimes bottom round) that is sliced about 1.5-2" thick.

Beef shoulder is like pork shoulder, it is fatty and full of connective tissue. The chuck comes from the shoulder of a cow.

I would recommend cooking beef shoulder low and slow and probably foiling it around 160 internal, until it is fork-tender. It can take a lonnnnng time depending on how big your piece of beef is.

 

[Jeff Boudman]

It could be London Broil, as 160' would really dry it out. You want to cook it like a steak and pull it at 120' to 125' if you want it medium rare to medium.
You can also cut it lengthwise into slices, season with ADOBO seasoning, and grill it with onions and peppers until it's cooked through. Serve it with tortillas, Mexican limes, the onions and peppers, and salsa.

 

[Bob Sample]

Make pulled beef by cooking it like a pork shoulder till tender or try this.