Re: Smoked beef shoulders
J.B., if I may offer my ungoogle educated advice on cooking chuck roasts. They, unlike pork shoulder truly benefit from foiling, due to the braising and the amount of connective tissue of the cut. I did not taste your beef, but it looked plenty tender, but a bit dry. Just an internet observation. I would suggest the next time you cook beef shoulder, to cook indirect in the smoke until it reaches 165* or has a nice bark and then double foil and cook until you can insert a fork and twist like spaghetti......that's when it's done. Don't go by finish temp, but by feel of the meat. All in all, it looks like a good cook, but in my opinion, the key to smoking a nice moist chuck/shoulder beef roast is part of the smoking process and the braising process.
No, if you could give me inputs on tarred catfish, I'd much be obliged.