My lovely bride bought this cut labeled "pot roast" without noticing that the cut is beef shoulder instead of the usual chuck roast. Because it's a cut I've never cooked before, and Angus to boot, I'm considering commandeering it, and am curious about how folks may have prepared this cut. Significantly leaner than chuck, for sure. I'm sure it would be fine as a pot roast done in the normal way, but what about smoking it? Low and slow? Reverse sear? SVQ? Should it go "all the way" or be kept more in the steak temperature range? Help me out, O Pit Collective...
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I may be wrong, but I believe this is the old shoulder clod. The cut of beef that was smoked in Texas before They moved over to brisket. Thus cook it like a brisket.
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Pretty much just cook it like a chuck or a brisket. There can be some weird hard fat and connective junk that will never really break down, depending on where in the clod the roast was cut from. Smoke & braise is also a good option, I'll use shoulder for barbacoa, birria, chili, things like that pretty often.Comment
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Keep us posted on this cook.
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I usually cooked like a brisket, but took to 205 and made pulled beef sandwiches with it.
Very tasty.Comment
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Hmmm, that smoke & braise approach looks interesting, might be just the ticket for this piece. Something to look into for sure.Comment
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It has a QR code and a couple of lines of text giving a basic pot roast approach: sear, season "as desired", add liquid of your choice, either simmer on low on the stove or put in a 325F oven, cook until tender. Not particularly useful...Originally posted by 58limited View Post
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Hey, I'm dredging this thread back up since I am cooking the piece in question today. Decided to put it on the SnS kettle running B&B coals & hickory chunks at ~250/120 for half a day, then chunk up the cut and use it to make a pot of chilibeans with some Rancho Gordo pintos. Got it on the kettle at 9:30 this morning, and it has been in full Stallsville for coming up on three hours now, stuck at about 155/68. The piece is very uniformly shaped and has a big flat surface on top, where pooling and evaporating liquid is holding the IT steady.
Dry brined it overnight, then hit it with Cowboy Crust half an hour before it went on. Kettle is running rock-steady today.
A bit under two hours in. That container is wagyu tallow, which I'm leaving in there to pick up smoke to replenish my stash.
Three hours in.
Textbook stall:
Meanwhile, got the pintos going after sauteeing some red onion, green onion, celery, and garlic in a dab of smoked bacon grease.
More later!
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Came time to get started on the main event, so I pulled off the roast, still stuck in the stall at 154/68, and chunked it up to prep for the chili pot (I can call it chili up until I put the beans in, when it becomes chilibeans
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Naturally, at these temps, the meat is still very chewy, no surprise there. Very similar to brisket flat overall. But super tasty with some excellent bark. A few hours in the chili pot and it should be nice and tender.
Did our usual, but a double batch. Carroll Shelby spice packs doctored with tomato sauce and chicken broth for most of the liquid, Hatch red chile powder instead of the CS cayenne packet, and some roasted & chopped Hatch green chile.
Meanwhile, the pintos are coming along nicely, and will be in fine shape for adding for the final product.
See ya after dinner
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Here's the deliverables. Came out really great! That beef got super tender in the pot, and the RG pintos came out creamy and tasty. The meat picked up some great smoke, and with the large chunk size, there were lots of barky bits to chew on. Yum!
The transformation, like magic, into Chilibeans. I put a bit over 2 cups/~0.5L of the beans in the chili, let them cook another half hour, and then served with the obligatory shredded cheese, sour cream, and Scoops.
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