Help on beef shoulder roast

[ecully]

On vacation in AZ and bought a beef shoulder roast. Looks like a nice piece, but not sure how to cook it. Have access to a gas grill and an oven. My main question is: is this a low and slow or a ‘normal’ cook? I suspect the former, but would appreciate help from y’all. Thanks!

[DavidNorcross]

I would cook just like a chuck.

[smokin fool]

Sure, why not.
I smoked a sirloin tip roast yesterday, at 260-270, took about 3.5 hours.
Low and slow has its benefits but I want instant gratification.

[texastweeter]

Shoulder clod can be cooked just like brisket, or pork shoulder for pulled. Back in the old days you just ordered smoked beef. If you asked for fatty, you got brisket, lean and you got shoulder clod.

[ecully]

So should I take it to 203? Thanks for the help!

[Potkettleblack]

Might benefit from going further. Probe it for the tenderness you want. Every cow is different, so some will be fine at 200, some at 203, some at as high as 210.

[Murdy]

If you want to cook it in the oven, treat it like a pot roast, because that's where chuck roasts come from.

If you want to smoke it, look at some of the chuckie threads around here. Basically, low and slow until about 200.

[ecully]

Many thanks for the help! Long story short, it went to about 207 it was a bit dry. We had been out and about and I couldn’t get back to turn off the grill. The leftovers were actually pretty tasty as my wife added some salsa to it.