Can you smoke a beef shoulder roast like a brisket?

[EdP]

The local IGA has them $3/lb this week, not sure how big these are either. I've had great results with chucks (around 4lb), but never tried a shoulder.

Could I SPOG one and smoke to 160+/-, then wrap until 200+?

Thanks.

 

[indaswamp]

Yes. target temp. 197*....if you want it like brisket. 135* if you want to slice like a roast. I recommend putting a pan under it to catch the drippings and make Chef jimmy j's smokey Au jus.

 

[indaswamp]

Here ya go:
https://www.smokingmeatforums.com/threads/smoked-top-choice-shoulder-clod.285114/

 

[EdP]

Yes. target temp. 197*....if you want it like brisket. 135* if you want to slice like a roast. I recommend putting a pan under it to catch the drippings and make Chef jimmy j's smokey Au jus.

OK, thanks! I may try one.

From your other post, they can be huge so I'll have to see if they cut them into smaller roasts.

 

[Weaverspitbbq]

The local IGA has them $3/lb this week, not sure how big these are either. I've had great results with chucks (around 4lb), but never tried a shoulder.

Could I SPOG one and smoke to 160+/-, then wrap until 200+?

Thanks.

Shoulder clod? Are tuff ..hope it works out

 

[indaswamp]

Great thing is, you get the flat iron and the petite tender when you buy the shoulder clod roast. I removed these muscles and cooked them like a prime rib roll:
https://www.smokingmeatforums.com/threads/faux-prime-rib-not-eye-of-round.285263/

If you break it down into manageable pieces, you can freeze for later cooks and get many meals out of it for the price...

 

[EdP]

Shoulder clod? Are tuff ..hope it works out

I was looking at indaswamp's link, sounds like capturing the liquid to add to the pulled meat is important, and you don't go to as high an internal temp as brisket/chuck.

 

[Bearcarver]

OK, thanks! I may try one.

From your other post, they can be huge so I'll have to see if they cut them into smaller roasts.

If not, just go with a Chuck Roast. They're much smaller than a Brisket or Clod, & make Awesome "Pulled Beef".
Like This:
Smoked Pulled Beef Chucky

Bear

 

[indaswamp]

Brisket is a tougher cut, and a harder cook IMO.....

 

[Bearcarver]

I was looking at indaswamp's link, sounds like capturing the liquid to add to the pulled meat is important, and you don't go to as high an internal temp as brisket/chuck.

If you actually take it to 135° or a safer 140°, it will be tough, unless you're using Sous Vide. Those cuts are better taken to the 200° IT range.

Bear

 

[EdP]

If not, just go with a Chuck Roast. They're much smaller than a Brisket or Clod, & make Awesome "Pulled Beef".
Like This:
Smoked Pulled Beef Chucky

Bear

Yeah, chucks have become my favorite.

For some reason, briskets have been hard to find this summer at walmart and costco, but big chuck roasts are everywhere. And there's no prep/trimming so it's pretty easy.

 

[EdP]

If you actually take it to 135° or a safer 140°, it will be tough, unless you're using Sous Vide. Those cuts are better taken to the 200° IT range.

Bear

If I try one, I'd get it up to around 200 IT to pull.

 

[Bearcarver]

If I try one, I'd get it up to around 200 IT to pull.

Yup---Mine seem to be best at about 205° to 208°IT.

Bear

 

[Khaymanbb]

Yep, I love doing these. I get several when our local store has them BOGO. Taste better than when we used to crockpot them as a kid. I EVOO and salt several baked potatoes and pop them in for the last couple hours too. Smoked baked potatoes are a fantastic compliment to a smoked roast.

 

[indaswamp]

BOGO???

 

[Khaymanbb]

BOGO???

"Buy One Get One" free. Sorry, should have clarified!

 

[indaswamp]

Thank you for the clarification...

 

[Bearcarver]

"Buy One Get One" free. Sorry, should have clarified!

No problemo.
I thought everybody knew that one too.

Bear

 

[chopsaw]

BOGO???

Big
Old
Gator
Outside .

 

[jcam222]

Shoulder clod? Are tuff ..hope it works out

I do clods quite often and have not found them to be tough at all. I usually cut it in half , the narrow end makes excellent pulled beef and is very tender. The larger end I slice like brisket and my friends and family like it every much as bit as brisket. I do inject sometimes with just broth and other times with Butcher Block prime brisket injection. I take them to 205F or beyond until probe tender and rest in a cooler after for about an hour. I am actually going to be doing another one on Sunday.