Originally Posted by kcmike
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.
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.