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what is beef's version of Boston Butt?

Has anyone done one on an egg?  If so, what set up did you use?  How did it turn out?

Thanks in advance

Comments

  • shoulder clod. they are about 20 lbs and are awesome done like a butt
    Keeping it Weird in the ATX
  • at the grocery store, they normally cut them down to smaller roasts which are great. They usually call them shoulder roasts
    Keeping it Weird in the ATX
  • SteveWPBFLSteveWPBFL Posts: 1,305
    Not same as brisket?
  • lousubcaplousubcap Posts: 9,065

    They are great (smaller versions) for pulled beef.  Search for some pulled beef recipes-recognizing the search function here is very weak use google and add Big Green Egg to your request and you will find a few different ways to cook.  Most eggcellent!

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Nope. The brisket is like the pectoral muscle.
    Not same as brisket?

    Keeping it Weird in the ATX
  • The shoulder is also the chuck so any chuck roasts will be cut from the shoulder. They are very easy to find. The whole shoulder should have the bone in it just like a pork shoulder. Just bigger
    Keeping it Weird in the ATX
  • The shoulder is also the chuck so any chuck roasts will be cut from the shoulder. They are very easy to find. The whole shoulder should have the bone in it just like a pork shoulder. Just bigger
    This -- you almost need it to be chuck and not from any other cut. The fat content keeps it from drying out from the long cook.

    I did the Clay Q recipe last month and it was well worth the added effort. Pulled beef was a great change of pace from the BBs that we usually do at our house.
  • Thanks for all the great replies.  This place never disappoints.
  • IrishDevlIrishDevl Posts: 1,390
    Nothing better than chuck shoulder - pulled beef. I like better than pulled pork.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,842
    edited November 2012
    IrishDevl said:
    Nothing better than chuck shoulder - pulled beef. I like better than pulled pork.
    Absolutely. Simple to make.  Do it just like you would pulled pork only take the internal up to 205-210.

    Packerland, Wisconsin

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