A YUGE Prime Chuck Shoulder...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Retired Spook

Master of the Pit
Original poster
Jun 28, 2022
1,814
2,330
The prime chuck shoulders I have been spit-roasting recently are typically right around 10-pounds and after trimming they are around 6-pounds. This one is a monster and is going to make beaucoup sangwiches!!! I never saw one this big!!!
IMG_1638.JPG


This is the size I typically get:
IMG_1639.jpg

I was going to buy two this size and spit-roast them side-by-side, give one to the wood guy while its hot, and save the second one for sangwiches! But I will have to roast the regular roast separately, give it to the wood guy, and roast the YUGE one the next day, and after it sits in the fridge for a day, make a bunch of NYC roast beast sangwiches for a few kind folks!

Its going to be a roast beef party! And I am sure going to have a lot of trim left over for burgers for the next few months!
 
Smaller of the two trimmed to the "heart" of the shoulder ($7.99 @ HEB) - slightly under 5-pounds but I trimmed this one much closer because the wood guy prefers the least fat possible.
IMG_1642.JPG


Injected with Lea & Perrins Worcestershire sauce:
IMG_1643.jpg


And into a Ziploc for an overnight rest in the fridge:
IMG_1644.jpg


Now I have to grind trim into burgers...
 
While grinding up the trim for burgers (I do not like to let this wait I always grind, shape and freeze as quick as possible) I cut out a couple little steak medallions and, since I had a fire goin in the pit that I had coffee next to this morning, spinkled the steaks with SPOG and stuck them on a cooking fork and cooked them over the coals, and... MAN were they good!!! Off the charts good!!!

I thought they might be a little chewy as they came from the trim but damn they were tender, juicy and awesome flavor! Just great! Who the heck needs a rib steak when they can have this???

To me, there is nothing that comes close to the taste of chuck!
IMG_1646.JPG
 
Last edited:
The larger of the 2 shoulders - 7-lbs 2-ounces trimmed.
IMG_1650.JPG

Injected with Lea & Perrins Worcestershire sauce and in a 2-gallon HEB Ziploc for the rest... The slash is how it came from HEB - its very shallow actually.
IMG_1651.jpg


I had to call off cooking the smaller roast today because the wood guy forgot he had something to do with his family so I will cook it tomorrow, and cook this second roast on Tuesday.
 
Last edited:
  • Wow
Reactions: negolien
Did some math for the large shoulder
Roast = 7-lbs 2-oz
Steaks = 1-lb 6.4-oz
Burgers = 5-lbs
Total = 13-lbs 8.4-oz

CRYOVAC'd chuck shoulder = 15.54-lbs (15-lbs 8.6-oz) $93.08

15-lbs 8.6-oz
- 13-lbs 8.4-oz
2-lbs 0.2-oz fat and CRYOVAC bag.

13% waste = $12.10
$6.88/lb usable - not too bad.
 
Can't wait to see more of this cook.
If those steak medallions are any indication, you're in for a real treat.
I could not believe how good they were. Seriously every bit as good as any rib eye I have ever had - and I have had way more than my fair share - and better beefier taste!
 
Last edited:
  • Like
Reactions: bigfurmn
More fire roasted chuck shoulder steak medallions - man these things taste good and these are from the trim! I think I am going to buy a prime chuck shoulder and cut the heart (ie. the roast) into steaks and grill em and see if they turn out as good as these.

IMG_1659.JPG
 
That's a big ol' slab of meat!! Both cooked pics look perfect though...as usual. you have those things down to a science. Simply beautiful!!

Robert
 
  • Like
Reactions: Retired Spook
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky