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
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
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