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I'm looking to make Pastrami again, but last time was a chuck roast (Thanks SheilaAnn) which came out pretty good. I've got several sizable shoulder roasts, with one currently thawed out.
Anything I need to know about using a shoulder roast​, or would it be the same (or similar) as the chuck roast? Or, if it's not a good cut candidate, should I do something entirely different?
John "JR"
Minnesota/ United States of America
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It will be just fine. Expect it to be a lot like chuck roast in flavor. It is a bit tougher, has more connective tissue and collagen. It will dry out easier, so I would take it off the smoke at 190 F and then let it sit for at least 2-4 hours in a hold at about 175-190.
I always use brisket. Chuck was fine, but it is not the same IMHO. I am sure this will be good, but do not expect results that far off what you experienced with chuck roast.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
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