How to prepare & smoke "beef chuck shoulder"?

Discussion in 'Beef' started by keith54, Jul 17, 2008.

  1. Going to do a smoke tomorrow and thought I would do these "Beef Chuck Shoulders". I've never done these b4 and am looking for some help and ideas. Sear or not to sear...rub or not...pull or cut against the grain. Any suggestions would be greatly appriciated. Heck....these may not be good to smoke at all.. I don't really know. Thnx for your input.
  3. Here's what I do...

    I like to rub my chuck roasts. Whatever rub you like; minimum 2 hours, maximum 16-24 hours. That said, I'm marinating my next one but that's another story...

    These look like small ones but they will take some time to cook. 2-3 hours/pound...

    I don't sear the meat.

    I use a tiny Char-broil offset (Texas style)

    I put it in a disposable aluminum broil pan-a low one, place it in the smoke for 1 hour. Open, turn over, cook another 1 hour. Rotate and cook another hour. If the meat looks a little dry, I spray it with some apple juice or grape juice to moisten it each time I open the smoker.

    After 3 hours I turn it over again and do a temperature read. I add some more apple juice or grape juice and then I put a tent of foil (loose and at least 2-3 inches above the top of the roast) over the broiler pan so that the liquid in the pan will convect and baste over the meat.

    I check the temp after an hour. You can always use a remote thermometer so you don't have to open the tent or the smoker.

    Follow it to the internal temperature you like. 145 Rare (not recommended since this is tougher muscle meat). I tend to go to 160 or as high as 180 if I want to slice it.

    I actually prefer to let it go over 200 degrees internal temperature and do a pull...

    I pull it off the fire and wait 15 minutes-1 hour to serve so the juices redistribute.

    I pour off the gravy and then slice the meat if I go for the lower temperatures or pull with 2 forks on a cutting board or preferably in a glass tray so I keep the juices. I discard any fat that I can.

    It will be DELICIOUS!!

    Check my other posts for some delicious African spices I tend to use. (My wife is South African and their national sport is Braai, or BBQ as we call it!)


  4. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    I have never done one of these b4 I will be watching anticipatin your q-vue..and yummy description of the finale...Good luck!
  5. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I actually have a shoulder roast on the smoker now. Its hovering at about 125 degrees at the moment. Pit Temp is 250 and I'm going to pull it off at 150 wrap it and splash on some apple juice and put it back on for an hour or so and back off the temp to 220. I've got some mesquite in the smoker and some pineapple juice and water in the water pan. I'll let ya know how it comes out.
  6. smoke freak

    smoke freak StickBurners

    Looks like a small chuck to me. Never done one that small but it will smoke up just fine. Dont focus on time but temp instead. Looks like a good fatty roast so I would take it to 200 or so and pull (shred). Definately use a rub. Chuck is a more forgiving cut than brisket so it should turn out OK. Enjoy!
  7. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    SF if I take this to 200 will it still be tender and moist? Thats what I'm shooting for. Thats why i planned to wrap it and juice it. What ya think?
  8. As long as you moisten it along the way and cover it after 3 hours, no worries. If you go to 200 it's pulling time not slicing. Otherwise keep the temp lower, below 180.

    That's why I smoke it in a broil pan-keeps all its juices but still is full of smoke!

  9. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    The last chuck roast I did, I rubbed (Jeffs), smoked to about 140, cont. to cook to about 165, foiled and cooked till around 200. Then put in cooler for a few hours, then pulled. The only problem I had was that I used Cowboy Lump charcoal which burned to hot and too fast, at least compared to Kingsford which I usually use. My temps moved way to fast, and while the meat was thoroughly cooked and tasted good, the fast time didn't allow proper breakdown of connective tissue, fat and proteins, so it was tough and hard to shred. As with everything we do "low and slow" is what takes us where we want to be.[​IMG]
  10. Totally agree. That's why I say 2-3 hours per pound and it will melt later [​IMG]
  11. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Thanks for the info guys. I'm at 170 and I think I'm going to let it go to 200 and pull it. Sorry for the thread hijack. I hope your shoulders turn out well. [​IMG]

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