@Travis thanks for the vid.....I remember that one.......just wish he wouldn't say "aka chuck roll" because it's a different muscle....chuck is the neck, clod the the upper, outer shoulder & has longer fibers & three different set of muscle that can actually be cooked separate...........you can kinda see it here...
Woosty, a high grade woosty type stuff on the right & strained chipotle hot sauce went into it...
Lots of garlic...
@Metal Mike ....long cook.....hard to say in hrs./lb. because it will be perhaps more determined by the thickness, but an hour per, maybe 250f.....I never try any hot 'n' fast monkey business with these, because at least two of the three sections are sort of lean & will tighten up & just be like bad London broil if cooked too fast..........
This is the original cinder block pit beef piece before brisket became all the rage......good stuff !!!
Topic: Smoking beef shoulder (Read 1657 times)
