View Full Version : Shoulder Roast - any thoughts?
pomah25
03-02-2012, 04:54 PM
What's up guys, wondering if any of you have any experience with this cut of meat.
Shoulder Roast USDA Choice Angus Beef is 2.99 a lb at Bloom (Regional Grocery Store in Easter US - VA, MD, DE, etc
Anyone ever played with this? Seems like a good deal, but not sure if i want to cut it into steaks, smoke the whole thing, or any other thoughts!
Thanks, in advance, that bad boy might get smoked/grilled on Sunday!
pomah25
03-05-2012, 02:54 PM
Well, I guess, i will just have to shoot from the hip... will let you know how it turns out!
deguerre
03-05-2012, 03:20 PM
I haven't bought one in years, and have never cooked one on a grill/smoker but I have made some really good braised ones in the oven.
El Ropo
03-05-2012, 04:05 PM
USDA choice beef shoulder roast for that price seems decent for these trying times. Not much more than you'd pay at a RD or S and F ect.
I'd love to try cooking one up for pulled/chopped beef.
jestridge
03-05-2012, 04:37 PM
That could be a clod or a chuck roast lot of different names out there.
pomah25
03-08-2012, 05:28 PM
Threw the it on my UDS, but i still had some room so i added a ham, chuck roast and some salmon.
Shoulder roast, was definitely not chuck roast. Pic is attached, rubbed it in EVOO, S, P, G, rosemary cooked it till about 129 - came out pretty good. It had a piece of silverskin/fat in the middle, but was not bad. Overall tenderness was close to london broil. At 2.99 a pound will definitely do it again.
Other pic is of salmon, sorry no pics of ham or chuck roast but figured you've seen plenty of those. Pic on the smoker was to dark so it did not come out.
Thanks for your input.
Scubadoo97
03-08-2012, 05:42 PM
A shoulder clod smoked low and slow to 200* is great for pulled beef.
buccaneer
03-08-2012, 05:50 PM
My vote is for an open pot in the Barbie, meat nestled in wine stock and veges!
El Ropo
03-08-2012, 06:56 PM
Hey, the pics look like the meat is WAY under cooked
Sorry if I didn't provide more info in my previous post.
The sucker should be treated like a boston butt, or picnic. Low and slow till it probes like butter. The pic you posted looks like the meat needed ALOT more time.
MStoney72
03-08-2012, 09:04 PM
I did a shoulder roast about a month ago and it seemed to take forever to finish up, actually I ended up pulling it off of the grill because it for to be so late and ended up finishing it up in the crock pot. It seems to me that they have to cook for a long time (kinda briskit like) for pulled beef. It was really good though and I will definetly do it again in the future:)
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captndan
03-09-2012, 06:47 AM
Shoulder roast when I can find it is my choice for jerky. Just the right amount of fat.
Scubadoo97
03-09-2012, 08:41 AM
Hey, the pics look like the meat is WAY under cooked
Sorry if I didn't provide more info in my previous post.
The sucker should be treated like a boston butt, or picnic. Low and slow till it probes like butter. The pic you posted looks like the meat needed ALOT more time.
This is exactly correct. Do a shoulder like you would a pork butt or chuck roasts.
Scubadoo97
03-09-2012, 08:43 AM
Shoulder roast when I can find it is my choice for jerky. Just the right amount of fat.
I thought you want meat with very little if any fat for jerky. At least that's what I've been told and have read. How much fat do you look for and what does it bring to the party?
jestridge
03-09-2012, 09:36 AM
Those also work good in a dutch oven with lid off inside the smoker after a few hours put lid back on with vegie and beef stock
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