Beef shoulder?

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Washing Up
Joined
Jan 2, 2010
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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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