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Unread 11-16-2012, 11:10 AM   #3
is one Smokin' Farker

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Join Date: 02-09-11
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Ditto on cooking it to be pulled. A beef shoulder clod is where chuck roasts come from (among other things). Kind'a tough and needs to be cooked slow and low for a long while. IMHO, I've had the best results cooking beef shoulders like pork shoulders. For the beef I keep them in the smoke till they hit 165º then wrap with some beef consume and continue cooking until they fall apart.

Good luck!
Mike Trump
Owner & CEO, Oakridge BBQ LLC

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