Beef shoulder question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

krex1010

Smoke Blower
Original poster
Aug 28, 2015
110
17
Southeast PA
Hello everyone, I was hoping some folks could weigh in and help me out. I was at the local bjs the other day and saw a 6.5lb hunk of beef labeled "shoulder muscle 2" was reasonably priced for beef so I grabbed it......although I'm not exactly sure what I have here, it's not a chuck roast I know that, perhaps a section of the clod.....anyway Im thinking about cooking it on the wsm, but I'm not sure which direction to go, I don't smoke beef often, and I'm uncertain of the characteristics of this particular piece of meat....should I go brisket method (smoke til 165ish IT, then foil) should I treat it like a roast and leave it medium rare? Should I make pepper stout? Anyway, planning this cook for Sunday, any advice is appreciated!!
 

Here is a pic I found, I haven't opened the cryovac yet. It does have a .25" or so fat cap on both sides and it's hard to tell but appears to be marbled somewhat. Won't really know until I open it.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky