Shoulder roast vs chuck roast

[d1amond12]

I have been using a chuck roast to do a recipe on here for roast with banana peppers.  This roast is pulled, not medium rare.

My question is that my local grocerie has a beef shoulder roast at about half the price of the chuck roast.  They look similar.  Should the shoulder roast results be very similar to the chuck roast?

Thank you in advance for any answers.

This is the recipe I have been using.:  http://www.smokingmeatforums.com/t/127427/pulled-beef-with-banana-peppers-and-onions

 

[snorkelinggirl]

You might find this post by Pops helpful: http://www.smokingmeatforums.com/t/148299/beef-roasts-selection-and-processing

My understanding is that, unlike the chuck roast, some of the other beef shoulder roasts aren't as well-suited for pulling. You might be able to match up what your grocery store is carrying with the roasts Pop shows in his post to figure out what the best way of cooking that particular cut is.

 

[venture]

The shoulder covers a lot of area.

Generally I just lump it as beef chuck, but even that can be deceiving.

For more specific info, Pops would be a gold mine of info.

For pulling, I like pork. 

That wouldn't fly with the Southerners who pull their brisket and chuck, tho! 

Good luck and good smoking.

 

[pops6927]

The Shoulder beef roast is much leaner without the varigated fat lines in the chuck, making it drier when pulling, but can still be done.  Injecting first is recommended for juicier results.