Shoulder steak?

[GregS]

One of my favorite BBQ/grill/smoked things to eat is pulled pork. But the wife has an odd sensitivity to pork, so I can't do pulled pork. I've had shredded beef in the past and really liked it, so I'm going to give that a try in the KJ.

Anyway, I dug around here and on some other sites. I know that other cuts will work fine, but it looks like predominant wisdom is to use chuck. I stopped over at a local grocery/butcher shop to look at what's there. I was looking at the chuck to see what I'd be dealing with. I think it was $5.99/lb. But right next to it was something they labeled as "shoulder steak" for $2.99/lb. It looked A LOT like the chuck and was the same thickness. Unfortunately I chose a day when the butcher isn't there and the guy stocking the meat display didn't seem to be all that knowledgeable. I won't be doing this until at least next week, so I didn't buy anything.

Anyone seen shoulder steak? Is this likely a steak cut from a shoulder clod roast? Would I cook this the same as chuck? I know I'm talking about a long cook, but how long are we talking? I've never done anything longer than about 4 hours. I'm thinking 225-250F grate temps? The chuck and shoulder steaks were in the 5-6lb range.

Thanks

[RonB]

I did a quick google, and it comes from the chuck shoulder roast. It appears that it is very flavorful, but can be tough because it has very little fat.

Here is a link that discusses various ways to cook it:

https://www.livestrong.com/article/414716-ways-to-cook-shoulder-steak/

[GregS]

RonB , I think that might be something different. What I saw was a big thick chunk of meat with a couple of thick veins of fat running through it. Without them labeled, I couldn't tell the difference between chuck and this shoulder steak.

[RonB]

Several sites showed the same thing, so maybe the one you saw was mislabeled...

[HouseHomey]

That fat is intermuscular fat versus intramuscular fat that we all want such as a ribeye. It is a flavorful muscle but does have less fat and can dry out.

have you considered that maybe they were both chuck and it may have been mislabeled?

[Troutman]

Sous Vide. Just did one from a shoulder clod and it was very good.

[customtrim]

Temp,time how big was it

[Troutman]

Smoked until about 132* (1 1/2 hours time wise), SV at 155* for 24 hours, seared until done. About 2.5# as I remember.

[GregS]

They could have been mislabeled. I'll check back again on it.