How would you cook a 9.5lb beef shoulder roast?

[mike.stavlund]

[1buckie]

Dang my outdated computer !!!

Can't see the pics !!!

[mike.stavlund]

No, that's my fault.  Stand by...

[mike.stavlund]

Sent from my iPhone using my fingers

[1buckie]

Only "One of the charcoal people" could have done it like that !!!!!!

The BOMB, eh?

[mike.stavlund]

Oh, man, so good.  Thanks to everyone on this thread of helping me out!  It ended up taking a little more than 14  hours.  I didn't watch the temps too closely, let them vary between 230 and 280 (though I was trying to keep it on the higher end of that range).  I did wrap with butcher paper at about 170 internal, and took the shoulder off the smoker when it was above 200 internal.  Then double-wrapped in aluminum foil, wrapped in towels and stashed in a pre-heated cooler for about 5 hours. 

[OoPEZoO]

That is one bad ass smoke ring. Looks awesome

[mike.stavlund]

Thanks!

Oh and I forgot to say that I used oak for smoke, carefully cut by @Bman and sagely seasoned by @teerhardy .  I love oak with beef!  And I also neglected to mention that after I injected the roast, I gave the entire surface a good dose of kosher salt and coarse pepper. 

[austin87]

Thanks for the update! Killer looking meat. Pretty pink smoke ring

[1911Ron]

Nice smoke ring!

[OoPEZoO]

I have been pretty much exclusively been using oak for about the past year on everything and I really like it.  Red oak to be precise.  I'm burning up the scraps left over from installing unfinished hard wood floors in my bedrooms and hallway   It works perfect for the smoker.

[teerhardy]

@mike.stavlund that looks like the sandwich from Banh Mi! Soooo good!

[jcnaz]

Looks dee-lish!