- Jun 28, 2022
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Since my shoulder clod experiment is on hold until I can drive to Lockhart, TX, I picked up this Prime chuck shoulder roast (from a shoulder clod, I believe?) to see how it comes out on the spit. Going to dry brine it overnight and then give it a good granulated garlic, fresh ground pepper and a bit more Kosher salt rub and cook it over post oak coals and see how it turns out. I am up in the air on what temp to cook it to. I believe
edmonds
recommended 145-degrees in another thread(?) but I cannot recall the thread or post.
[Edit] Never mind edmonds I found the post! Also injected the roast with a mixture of beef broth, Worcestershire, garlic and a pinch of salt!
It's a decent looking piece of beef and appears to have nice marbling for a chuck shoulder, so I am hopeful.
[Edit] Never mind edmonds I found the post! Also injected the roast with a mixture of beef broth, Worcestershire, garlic and a pinch of salt!
It's a decent looking piece of beef and appears to have nice marbling for a chuck shoulder, so I am hopeful.
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