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Beef shoulder

post #1 of 7
Thread Starter 
I picked up a beef shoulder. Its 13.1kg so 29 lbs. Can anyone tell me if this cold be chuck...? Seems too heavy?

I'm going to smoke it today for the first time. I'll cut up a smaller piece to see if it will come out ok since it's not grained. Hopefully still has enough fat. Any tips on smoking it?
Edited by LoveLife - 2/15/16 at 4:06am
post #2 of 7
Well if it's the clod cut, it's best cook low and slow, and to a high internal temp. Use as pulled or shredded beaf.
post #3 of 7
Thread Starter 
Yeah I was planning to make pulled beef sandwiches.

How heavy do clod cuts weigh? I'll do some reading about that cut. :)
post #4 of 7
Thread Starter 
I don't know what cut it is. Sometimes it's really hard to figure out what the translation is and I don't know enough of all the different muscles to figure it out myself.

I did a little bit of research and found out that the shoulder clod is better to slice, and chuck is better for pulled beef.

I initially got this piece of meat to make pulled beef. Oh well...I guess I'll find out later if I can pull it or not :)
Edited by LoveLife - 2/15/16 at 4:05am
post #5 of 7
Thread Starter 

This is what she looks like :)

 

post #6 of 7

I don't know what it is, but it sure is a nice looking piece of beef!

 

Al

post #7 of 7
Thread Starter 

On the invoice they call it beef neck.

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