Can you smoke a beef shoulder roast like a brisket?

[Bearcarver]

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.

I can't think of much of anything that is tough once it's taken to 205°.
Somebody earlier suggested the OP take a shoulder to 135° for "slicing like a roast. That would be tough, unless sliced very Thin!

Bear

 

[Weaverspitbbq]

All muscle ..can be tuff ...

 

[indaswamp]

I can't think of much of anything that is tough once it's taken to 205°.
Somebody earlier suggested the OP take a shoulder to 135° for "slicing like a roast. That would be tough, unless sliced very Thin!

Bear

Depends on which muscle of the shoulder clod you cook to 135*. Both the petite shoulder tender and the flat iron would not be tough. Could probably cut them with a fork.

 

[EdP]

I took a look at them and they were too big to do today. I guess I could've cut one into smaller pieces, but I'm hesitant to try something new when this is one of my last smokes of the season. I may try one next year.

Ended up getting a 2.5lb chuck roast and a dozen sausages.

 

[chopsaw]

Ended up getting a 2.5lb chuck roast and a dozen sausages.

That's the best use any way . I just bought a couple pork butts . Did sausage and ham .

 

[Bearcarver]

I took a look at them and they were too big to do today. I guess I could've cut one into smaller pieces, but I'm hesitant to try something new when this is one of my last smokes of the season. I may try one next year.

Ended up getting a 2.5lb chuck roast and a dozen sausages.

Good move!
I buy the cut I want to Smoke.
If I was a Butcher, I'd buy a Hind Quarter & cut it into smaller hunks myself.
Any Pics?

Bear

 

[EdP]

Good move!
I buy the cut I want to Smoke.
If I was a Butcher, I'd buy a Hind Quarter & cut it into smaller hunks myself.
Any Pics?

Bear

The chuck has SPOG and is going now, I'll post a pic when I wrap it and put the sausages on. I'm using half of a log of post oak and a couple big chunks of mesquite.

It's kinda windy today and the temp's bouncing around between 260 and 310.

 

[EdP]

Here's the chuck @165. The sausages are pretty big so I'm only smoking 8.

 

[Bearcarver]

Oh Yeah!!
That'll be some Good Eating, EdP !!
Nice Job!
Like.

Bear

 

[EdP]

Everyone's happy.

FYI - this chuck was not quite 2.5lb, it took over 8 hours at 275+

 

[Bearcarver]

Oh Yeah!!
Both look Great !!
Like.

Bear