Bought a 10-lb 6-oz prime chuck shoulder from HEB
After I trimmed it up it was 6-lbs even - I have ~4-lbs of trimmings in the freezer for future burgers. Dry brined it overnight with coarse sea salt, then tied it and gave it a rub of SPOG, stuck the spit through it, and set it over a mesquite fire.
At a perfect 120-degrees internal, pulled it off, covered it with aluminum foil and a couple of towels and let it rest for 20-minutes.
It came out awesome - I cannot say enough good about spit roasting a roast beef! Tender, juicy, evenly cooked and awesome flavor. Excellent!
Another spit roasted prime chuck shoulder by RS.
After I trimmed it up it was 6-lbs even - I have ~4-lbs of trimmings in the freezer for future burgers. Dry brined it overnight with coarse sea salt, then tied it and gave it a rub of SPOG, stuck the spit through it, and set it over a mesquite fire.
At a perfect 120-degrees internal, pulled it off, covered it with aluminum foil and a couple of towels and let it rest for 20-minutes.
It came out awesome - I cannot say enough good about spit roasting a roast beef! Tender, juicy, evenly cooked and awesome flavor. Excellent!
Another spit roasted prime chuck shoulder by RS.
