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Post by BBQ Butcher on Jul 19, 2005 11:21:33 GMT -5
A very versatile hunk of meat. Treat it like a roast, treat it like a brisket, treat it like a London Broil or grind into burger This can also be known as "clod". Here is a Boneless Beef Chuck Shoulder Roast, 4 lbs, aka Shoulder London Broil in the NE. I've injected with a 50/50 mix of Dale's Sauce and apple juice. Rubbed with Dr. BBQ's Big-Time Barbecue Rub. I'm going to cook this like a Brisket. Seeing as it does not have a 'fat cap', I've compensated by covering with bacon. This step, of course, is optional. Here it is after 5½ hours, 250° indirect with some hickory and cherry wood for smoke. The white 'spot' on top of the roast is where I scarfed a piece of bacon Internal temp is 180°, as I like to be able to slice it, NOT pull it. I let the roast sit for about an hour, double wrapped in foil/towel in a pre-heated cooler. It is sliced against the grain. This is very important in slicing Brisket, Flank, Top Round, Tri-Tip, Ball-Tip, Skirt, Flap, etc. The meat was very tender and tasty. It was served with sweet bbq sauce, baked sweet taters and creamed spinach. This a pic of my cat...pouting and PO'ed cuz he didn't get any
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