Top Blade Roast

that is a relatively lean cut, so probably not the best for pulling.  It literally comes right off the top of the shoulder blade.  Best cooking with a hot, dry method.  Can look a little like a eye of round, but not as lean or tender.  If smoking, smoke to med rare Internal Temp for best results IMHO.

adiochiro3 said:

that is a relatively lean cut, so probably not the best for pulling.  It literally comes right off the top of the shoulder blade.  Best cooking with a hot, dry method.  Can look a little like a eye of round, but not as lean or tender.  If smoking, smoke to med rare Internal Temp for best results IMHO.

Click to expand...

  

that cut makes an excellent pot roast BTW.

here's my pot roast recipe:

marinade overnight in a bag with:
Olive oil
mustard seed
paprika
green bell pepper flakes
thyme
chipotle or smoked paprika
cayenne pepper
onion flakes
garlic
pepper
you don't need much salt because the broth has salt also



the next night:

sear/brown all sides of the roast in a roasting pot over medium heat on the stovetop, about 4-6 minutes per side, in all the marinade spice/oil from the bag. Don't let the spice/oil burn.

take out meat and set aside.
cook 1 small chopped onion and one chopped carrot and celery stalk plus some brown sugar in the meat drippings and marinade. More vegetables than that and it starts to become vegetable stew. 

put meat back in pot

pour in liquid to about halfway up the sides of the roast: half water and half low-salt beef broth (low-salt because with all the marinades and broths the salt can add up quickly, and you can just add salt when you eat it).

cover and cook overnight in oven at ~225-250F. The meat should cook at least 6 hours. The broth will have a lot of oil, so you'll need to either cool it separately & skim it off when it hardens or use a grease separator.

I'd smoke till 135.