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Old 11-16-2012, 12:49 PM   #6
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Join Date: 12-14-11
Location: Forest Grove, Oregon

Originally Posted by kcmike View Post
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 165 then wrap with some beef consume and continue cooking until they fall apart.

Good luck!
I cooked 100 lbs for my son's wedding just that way and people not only raved about it, they wanted to know where they could buy it prepared like that.
buffalotom is offline   Reply With Quote