I had picked up beef shoulder before to make ground beef for beef sticks. Good price, not a ton of fat on it, and grinds nice. I had seen someone mention smoking one, and being better than brisket. So I picked up a 21 pounder and gave it a shot. First thing I noticed, it took longer than the typical brisket, and needed to be pulled out at a lower temp. This beast was in my Cookshack for 22 hrs at 225 and was still only at 185. However, using a skewer, showed it was not only tender, but almost past tender with no resistance to the skewer.
Should of snapped a pix after I attempted to slice it, but really, it became pulled. Put a full recipe of mop sauce on it after it had rested a few hrs, and been pulled/chopped. I really liked it as there is less of the large fat deposits the brisket had. The consensus around work was mixed. Some like the brisket I bring in better, some like this. It was certainly a handful trying to pull out of the smoker.
Our Smart and Final has these whole in a vac-bag for 2.29/lb. Makes wonderful bbq beef sammies :)
Should of snapped a pix after I attempted to slice it, but really, it became pulled. Put a full recipe of mop sauce on it after it had rested a few hrs, and been pulled/chopped. I really liked it as there is less of the large fat deposits the brisket had. The consensus around work was mixed. Some like the brisket I bring in better, some like this. It was certainly a handful trying to pull out of the smoker.
Our Smart and Final has these whole in a vac-bag for 2.29/lb. Makes wonderful bbq beef sammies :)
