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Old 01-22-2014, 06:40 PM   #1
BecknCO
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Join Date: 06-18-13
Location: Denver, CO
Default Pulled Buffalo shoulder?

Hey guys and gals -

I haven't popped in here for a while, so I thought I would and get excited to Q again! I just picked up this nice 4lb buffalo shoulder roast for 1/2 off - only $5.99/lb which is what the damn beef chuck roast goes for on sale right now at king soopers.

I was thinking of doing it like pepper stout beef, but since it's so darn lean, I'm not quite sure at what temp to smoke it before panning and foiling. Also what wood would you recommend using?

Gosh I hope this thing pulls ok too...
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Old 01-22-2014, 06:56 PM   #2
cowgirl
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I've only smoked ground and steaks, it's very lean.
Maybe MossyMo will chime in. His family raises buffalo and I know he's cooked up some delicious looking meals. (so has Mrs Mossy... Tatonka) Both are members here.
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Old 01-22-2014, 07:39 PM   #3
BecknCO
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Hey Jeanie -

me too - only ground and steaks I hope this sucker has enough fat to pull. I'll wait to hear from the other experts :)

I usually do the steaks and burgers with hickory - what woods do you like with buffalo?
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Old 01-23-2014, 01:09 AM   #4
sliding_billy
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Looking forward to the results if it happens. Like y'all, only have tried it ground and cut into steaks.
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Old 01-23-2014, 05:42 AM   #5
BecknCO
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Oh it WILL happen - how good it turns out remains to be seen :)
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Old 01-23-2014, 08:23 AM   #6
insaneh
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Hmm, I just picked up a Buffalo Brisket. I've got the same concerns.
Love the taste of buffalo though.
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Old 01-23-2014, 09:39 AM   #7
cowgirl
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Quote:
Originally Posted by BecknCO View Post
Hey Jeanie -

me too - only ground and steaks I hope this sucker has enough fat to pull. I'll wait to hear from the other experts :)

I usually do the steaks and burgers with hickory - what woods do you like with buffalo?
I like to use hickory too and sometimes a kiss of mesquite.
Good luck with it Beck, looking forward to your pics!
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Old 01-23-2014, 10:55 PM   #8
BecknCO
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I like that Jeanie - hickory and a touch of mequite - think I'll go with that, thanks :)

It's like 10 degree outside now, but supposed to be 60 on Saturday when I Q it up! Man, I'm really surprised nobody else can weigh in on a buffalo shoulder. I found a post from about a year ago talking about it, but not much talk about technique or recipe...hmmmm
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Old 01-23-2014, 11:07 PM   #9
cowgirl
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Good luck with it Beck, I'm looking forward to your cook. :)
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Old 01-24-2014, 12:46 AM   #10
ChuckieD
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Had you thought about using a larding needle on it ??
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Old 01-24-2014, 01:57 AM   #11
BecknCO
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don't have one and I'd hate to add fat to it if I can pull it off without
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