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"Beef Shoulder Muscle 2"

 
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senatorbryant



Joined: 24 Oct 2014
Posts: 1

PostPosted: Fri Oct 24 14 11:57 pm    Post subject: "Beef Shoulder Muscle 2" Reply with quote

I'm new to this site and look forward to gaining knowledge and providing when I can, so I thank you in advance for responding.

I bought a 5.5 lb "beef shoulder muscle 2" from a wholesale club. I had heard that it was part of the shoulder clod. I was going to go with a basic beef rub and add extra garlic and onion powder, and apply overnight. Then smoke at 225 with pecan wood and wrap at 160, and pull off the smoker at 195 and let it rest.

Any advice or suggestions on smoking?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Sat Oct 25 14 3:18 am    Post subject: Reply with quote

I like to rub just before I cook, (rather than rubbing and standing all night), during the time that my pit is warming up.

Depending on your cooker characteristics, and the temperature you are cooking at, you'll be cooking between an hour and an hour and twenty minutes per pound, (guesstimated)!

225 - 250° cooking temperature would be fine.

I would take it to 160°, then pan and foil it, and cook it on to the high 180's or low 190's. Then rest for an hour or two and cut and serve.
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