Beef Shoulder for Pit Style Beef

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fwismoker

Master of the Pit
Original poster
Dec 31, 2012
4,279
1,033
North East Indiana
Low and Slow is about the only way to cook these if you want them for pulling.   I cooked them directly over a wood fire for 3.5 to 4 hours, then switched to indirect with a water pan under the roast to collect drippings... Lastly I put the onions in and then placed the roast in the pan to finish.   *** When I went in the pan I cranked the fire up from cooking @ 225-250*  to super hot mode... 450*    Can't complain...perfect color, smoke ring, tenderness etc...  PSB can be a great meal!!!

I really loved the color, nothing like grilling from a distance over a clean burning wood fire!!!

Here's some pics, Stuffed poblanos peppers went on mid cook.








Here's some of the prep and the rest of the cook.  It was only rubbed down with veggie oil and seasoned with salt, pepper and garlic all large grind.











 
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Great color on that tasty looking meal!
Thanks B!  One of the best I've done for sure.   You know how often you see pics of the black hard crusted exteriors of roasts when some do PSB....sure doesn't have to be that way.
 
I have always used 2 inch chuck steaks for my pulled beef, but the beef shoulder clod likes like a winner!
Points to you
 
 
WOW.  That looks amazing.

Great cook.
 Appreciate it Adam. When things slow down for you I hope to see one on your 007!
Great looking beef! [emoji]128077[/emoji]

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Thanks, it was a fun cook!
I have always used 2 inch chuck steaks for my pulled beef, but the beef shoulder clod likes like a winner!
Points to you
Thanks!     I think they all make good pull and the process of how they're cooked makes the biggest difference for me.   
Wow man, that all looks great! I love pulled beef on the smoker.
Thanks and it's my favorite leftovers!
 
Great job as always,I like them peppers didn't think of them for tomorrow.Points

Richie
 
Point for making me hungry. Looks awesome!
Thanks, I'm hungry too but for leftovers!   I think I'm going to take some and make some toasted ciabata bread sammies now.
biggrin.gif
 
Great job on everything.  The beef looks beautiful--great color.  And the pulled meat is obviously tender and juicy.  You're making me hungry and I just had supper.

Nice looking stuffed pepper--what's the stuffing??

POINTS  for a great smoke.

Gary
 
Looks tasty Keith, nice job !
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 Thanks Justin!
 
Great job on everything.  The beef looks beautiful--great color.  And the pulled meat is obviously tender and juicy.  You're making me hungry and I just had supper.

Nice looking stuffed pepper--what's the stuffing??

POINTS  for a great smoke.

Gary
I used leftover stuffing from these bell peppers....It was a winner!

http://www.smokingmeatforums.com/t/...-weekend-meals-and-with-all-major-food-groups
 
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