Beef Shoulder Roast

[KraZ440]

I just pulled a 2.5 pound beef shoulder roast out of the freezer and I'm planning on throwing on the smoker once it thaws. Not being an expert in things like this, I figured I'd cook it similar to a brisket:

• Rub roast with salt/pepper/garlic/etc. based rub
• Start pit temp around 190F, cook until it is in the stall or somewhere in the 160s F (internal)
• Wrap and bump the heat to 250F, cook until tender or internal above 200F

Since it is only 2.5 pounds, I'm guessing if I start it around lunch, it should be ready by dinner.

Thoughts, adjustments, or alternatives to consider?

Thanks.

 

[TheGrumpyGriller]

You could do something like this, but it wouldn't be ready for dinner unless you don't mind eating late

Poor Man's Burnt Ends - Hey Grill, Hey

Poor Man's Burnt Ends are a great way to get the classic BBQ flavors you love in burnt ends without having to smoke a whole brisket.

heygrillhey.com

 

[KraZ440]

Thanks for the idea. I'll do burnt ends one of these days, just not today.

For good or bad, the roast is on. If anyone is curious, the Fireboard page is here: https://share.fireboard.io/FC7048

Unfortunately, I don't have any pink paper yet and I couldn't find any at the local stores (checked their online sites), so I'm still deciding what to do in a few hours. Even if I don't wrap, it should be good, as long as I don't let it dry out.

Here is my starting point:

 

[Dcgunman]

Thanks for the idea. I'll do burnt ends one of these days, just not today.

For good or bad, the roast is on. If anyone is curious, the Fireboard page is here: https://share.fireboard.io/FC7048

Unfortunately, I don't have any pink paper yet and I couldn't find any at the local stores (checked their online sites), so I'm still deciding what to do in a few hours. Even if I don't wrap, it should be good, as long as I don't let it dry out.

Here is my starting point:
View attachment 6643

Foil wrap

 

[TheGrumpyGriller]

Could always spritz it if you're concerned about it drying out. You can wrap in foil as well, you just end up with a softer bark than if left naked or the peach paper. Let us know and good luck!

 

[MidwestSmoker]

Unfortunately, I don't have any pink paper yet and I couldn't find any at the local stores (checked their online sites), so I'm still deciding what to do in a few hours.

Check your local Lowe's:

https://www.lowes.com/pd/Oklahoma-Joe-s-Butcher-Paper/1001459640

 

[KraZ440]

Thanks. My local store has 38 available. I won't be able to stop by today, but it is good to have a local source.

 

[Murphy's Law]

Check your local Lowe's:

https://www.lowes.com/pd/Oklahoma-Joe-s-Butcher-Paper/1001459640

That is where I got mine. The traeger paper is about $40 or $50 at my Jax store! yikes!!

 

[KraZ440]

Well, progress slowed enough that I got impatient and decided to wrap and bump the pit temp. I figured 0.1 degree increase in internal temp every five minutes is slow enough (plus, it had been smoking for about 6 hours).

Photo checkpoint:

 

[KraZ440]

Last update.

I pulled the roast at 200F internal and let it rest about 40min. I don't have any experience to compare it with, but it seemed a bit dry. SWMBO gave it the seal of approval, so I can't be too hard on myself. I made notes, so I can learn from the cook (I'm loving my new Fireboard). Next time, I'll try starting with a higher initial temp and see if anything changes.

Last picture:

 

[TheGrumpyGriller]

The smoke ring looks great - the hardest thing I had to learn (and continue to work on it) is patience Low-and-slow, particularly on meats that aren't lean is tough (pun absolutely intended). I am guessing it tasted pretty good, even if it was a bit dry for your taste. It was hard to tell, but in the pic, it looks like you used the Traeger probe?

If you used it, put in the proverbial bag and get an InkBird IBBQ-4T (I have 2 of them), or many here have the (expensive) Fireboard2. The Traeger probes are notoriously off, and you may have also been at a higher pit temp than you think. Using either the IB or FB options is a great way to know what the pit and IT really are and then you can adjust temps as needed.

And thanks to others on this forum who have helped me figure out many things as I've been ramping up!

 

[KraZ440]

I didn't use the Traeger probe. I haven't even taken it out of the package. I've been using Fireboard comp. probes.