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Old 01-03-2010, 09:08 PM   #1
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Beef shoulder?

Picked up a beef shoulder today, . About 8 lbs big. I'm assuming that this is cooked just like a boston butt cut? From what I recall, it's part of what is known as the clod or steam ship round...correct? Always wanted to cook one for pulled beef tacos. Assume I should take it to around 195* and treat like a butt to pull?
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Old 01-03-2010, 11:32 PM   #2
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Re: Beef shoulder?

I have no clue but am anxiously waiting to hear the answer to this.
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Old 01-04-2010, 04:54 AM   #3
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Re: Beef shoulder?

steamship comes from the other end...but yeah...I'd pull it around 190, and give a nice long rest in foil.
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Old 01-04-2010, 09:05 PM   #4
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Re: Beef shoulder?

Don't just go by temp. Stick a fork in it and make sure it's tender!
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Old 01-04-2010, 09:28 PM   #5
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Re: Beef shoulder?

What they said.

I have to stop posting behind Nick's posts when the wife is looking. Dammm.
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