Beef shoulder question

Discussion in 'Beef' started by krex1010, Aug 28, 2015.

  1. krex1010

    krex1010 Smoke Blower

    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!!
     
  2. bmaddox

    bmaddox Master of the Pit

    Do you have any pics of it? Does it have fat marbled through it like a chuck or is it lean? 
     
  3. bmaddox

    bmaddox Master of the Pit

  4. krex1010

    krex1010 Smoke Blower


    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.
     
  5. smokerjim

    smokerjim Meat Mopper

    it looks like what we call a clod heart,it's a little hard to tell from the picture though.
     

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