How do I cook this?

willymcnilly

Is this a roast that I cook to 200 internal like pulled pork?

jaydub58

That's sure what it looks like to me.  That will be a great journey.
Don't forget pics and report! 

Serial Griller

That's the way I do it.

Nanook

Yup

willymcnilly

OK - So not 145 internal?  Low and slow at 250 degrees for about 9 hours?

henapple

I saw "Canada AA" ...I automatically thought of @Little Steven‌

willymcnilly

In the future, what section of the forum should I be posting what is in my mind an honest question? - instead I'm getting a bunch of "clowns" answering this.  But thanks anyway.

TexanOfTheNorth

Don't mind @henapple, he's just trying to get his post count up to 10,000 and referring to him as a clown might be considered an insult to the profession.

Other than that, it seems like you got three responses that basically agreed with your original question.

In response to your follow-up question; I'd say 145IT if you want to slice it or closer to 200IT if you want to shred it like pulled pork. 9 hours seems like it might be a little long for 1.5kg but I've never done one of those so I can't say.

BTW, what part of the GWN are you in?

KenfromMI

We were discussing different cuts of pork on here the other day and someone gave a list of other names for pork butts and that was on the list. I have never bought or made one to confirm this but at least in the packaging it looks like a butt.  It may have been SGH who posted the list. Whoever it was seems like they knew what they were talking about.....Good luck and don't forget the food porn pics. 

SGH

@KenfromMI‌
Thanks for the kind words my friend. And you are correct I listed out many names that a butt is called in different regions. Blade Roast is one of them @willymcnilly‌. If you are making pulled pork take it to at least 195 my friend. If you are slicing it I like 170. Just my preference.

KenfromMI

SGH BTW how do you busy add the @ so and so so they get a notification?

KenfromMI

guys not busy.

TexanOfTheNorth

KenfromMI said:

SGH BTW how do you busy add the @ so and so so they get a notification?

Just add the @ directly in front of the name like @KenfromMI.

It does not for names with spaces like Little Steven

SGH

I have to give credit to @cazzy for pointing it out to me. You hit the @ sign then the name like this: @KenfromMI‌

KenfromMI

Ok, thanks, easier than expected lol @TexanOfTheNorth and @SGH lol

SGH

@KenfromMI‌
You got it brother.

willymcnilly

Alright, I learned the hard way, yesterday, that a BLADE ROAST is definitely NOT to be cooked to pulled.  Way way overdone!  What kind of blade or chuck roasts are people cooking to pulled like Clay's pulled beef?

I had another blade roast that I cooked today to 147 degrees at 275F for 2 hours and 15 minutes.  Injected with sugar, salt brine and sprinkled with Montreal Steak seasoning.  The reason I bought this cut, is because it's not normally used as a BBQ roast but a pot roast.  Thanks to those that left a message, I apologize for calling anyone a clown - maybe most people haven't cooked this cut!  Here's the pics.  It was delicious roast beef!

nolaegghead

willymcnilly

I think people were confused to the species of the beast from which came this roast.  If it were pork, that's typically cooked 160-205F, depending on if you want to slice it or pull.  Beef shoulder can be cooked the way you like your steak (the flat iron steak comes from the chuck).  However, it is more frequently braised as it does have a good deal of connective tissue in it.

And I agree with TexanOfTheNorth, you may have insulted clowns worldwide.

DMW

FWIW pulling temp for pulled beef IMHO is higher than pulled pork. I start probing at 200*. I find that to get that probes like buttah feel it needs to go to 205* to 210*. Blade roast or chuck roast is the right cut for Clay's pulled beef. Just remember that for Clay's it is a 3 stage cook. First just in smoke. Then in a pan or dutch oven with liquid for a braise. Then pull it and add sauce and liquid and simmer.

willymcnilly

What I did the first time was a 6 to 7 hour cook at 275.  I cooked to around 165 for around 4 hours and then foiled it for 3 hours to reach the 205 - some parts of the roast were 210 or higher.  Is a foiling going to draw out more moisture than using a dutch oven?  Both are braising are they not?  There was a lot of liquid in the foil after.   The first time tasted exactly like a slow cooker result - incredibly dried out with a lot of liquid around the meat. 

Thanks.

nolaegghead

It does get dried out when cooked to 205-210F.  Everything does.  You count on fat and gelatin to make it seem moist. 

I will braise at low temperatures or sous vide for a long time.  I'm not a fan of pulled beef unless its in prepared like ropa vieja (which I absolutely love).