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Beef shoulder question

post #1 of 5
Thread Starter 
Hello everyone, I was hoping some folks could weigh in and help me out. I was at the local bjs the other day and saw a 6.5lb hunk of beef labeled "shoulder muscle 2" was reasonably priced for beef so I grabbed it......although I'm not exactly sure what I have here, it's not a chuck roast I know that, perhaps a section of the clod.....anyway Im thinking about cooking it on the wsm, but I'm not sure which direction to go, I don't smoke beef often, and I'm uncertain of the characteristics of this particular piece of meat....should I go brisket method (smoke til 165ish IT, then foil) should I treat it like a roast and leave it medium rare? Should I make pepper stout? Anyway, planning this cook for Sunday, any advice is appreciated!!
post #2 of 5

Do you have any pics of it? Does it have fat marbled through it like a chuck or is it lean? 

post #3 of 5

This link might help you find what cut it is:

 

https://www.certifiedangusbeef.com/cuts/retailbeefcuts.php

post #4 of 5
Thread Starter 


Here is a pic I found, I haven't opened the cryovac yet. It does have a .25" or so fat cap on both sides and it's hard to tell but appears to be marbled somewhat. Won't really know until I open it.
post #5 of 5

it looks like what we call a clod heart,it's a little hard to tell from the picture though.

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