Chuck Shoulder Roast

[jgh1204]

I mentioned on another thread, the local grocery store(HEB) had these roasts on sale for 99 cents. They are about 5 lbs and have about a 1/2" fat cap.

I rubbed them down last night and I injected one with Fab B as a test.

I put both roasts on at 11:30 using a combination of charcoal and oak. BTW, a cheap electric chainsaw does not do well with oak. Took forever to cut the split log in two. I also took out the water pan for this cook and added to fire bricks wrapped in foil.

From reading other threads, I wanted to cook these at higher heat than brisket. I shot for 275. The roasts hit 160 about 3PM at which time I foiled them, moved them up a shelf and added to chickens to the bandera. I cranked the heat to average about 325. The birds hit 165 at 5PM and the roasts hit 190 at the same time.

I coolered one roast and 1 chicken to take over to friends house for dinner. I took the one injected with Fab B.

Results: The roast was incredibly tender but not falling apart. The Fab B added a beefy flavor. Everyone loved it.

I was pretty happy with the results. It was a lot of firsts for me. First time to use oak, first time to cook a whole shoulder roast and first time using Fab B.

BTW, the chicken came out great. I will let ya'll know tomorrow how the roast without Fab B came out.

 

[Neil]

Congratulations on a successful cook JGH. Look forward to hearing about the non Fab B roast.

 

[icemn62]

No Pics?

 

[jgh1204]

Sorry, could not find the camera.

 

[jgh1204]

Just had the none Fab B roast for lunch.

There was a noticeable difference between the two. Texture was the same. The one without Fab B might not got as hot so some of the connective tissue had not broken down as much. But it was still very tender and moist.

The difference is in flavor and color. The Fab B roast had a much darker interior color and a more beefy flavor. The non-Fab B roast was lighter and tasted more like my traditional brisket.

My wife preferred the Fab B. I liked both, but I would give the edge to the Fab B roast.

I am heading back to HEB today to load up on these roasts. At 99 cents a lb, they are a heck of a deal. My wife much prefers the point on a brisket and that is what this cut of meat reminds me of. Very similar in fat content and texture.

This was my first experience using Fab B and I will definitely try it again. However, I am wondering, the stuff looks a lot like dried beef base and would beef base give similar results?

 

[jgh1204]

BTW, when I say the birds hit 165, I measure where the thigh meets the body of the chicken.

 

[Kevin]

Just had the none Fab B roast for lunch.

There was a noticeable difference between the two. Texture was the same. The one without Fab B might not got as hot so some of the connective tissue had not broken down as much. But it was still very tender and moist.

The difference is in flavor and color. The Fab B roast had a much darker interior color and a more beefy flavor. The non-Fab B roast was lighter and tasted more like my traditional brisket.

My wife preferred the Fab B. I liked both, but I would give the edge to the Fab B roast.

I am heading back to HEB today to load up on these roasts. At 99 cents a lb, they are a heck of a deal. My wife much prefers the point on a brisket and that is what this cut of meat reminds me of. Very similar in fat content and texture.

This was my first experience using Fab B and I will definitely try it again. However, I am wondering, the stuff looks a lot like dried beef base and would beef base give similar results?

Haven't had the chance to try Fab B yet, but I have used beef base reconstituted with water as an injection and realy liked the results.

 

[jgh1204]

Went and bought 4 more roasts, got a couple that were over 7lbs. Will be wrapping them up tight and freezing them for future cooks. The sale goes off Tuesday, i will try to get at least 4 more.

BTW, these do not look like your typical cross cut roast used for pot roast. These look more like small boston butts, w/o the bone.

 

[The_Kapn]

Haven't had the chance to try Fab B yet, but I have used beef base reconstituted with water as an injection and realy liked the results.

Kevin (and all),

FAB is not just about flavor.
Take a look at the Roadmap, post 33.

TIM