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5 lb beef shoulder roast

edited 10:27AM in EggHead Forum
Beef boneless shoulder roast was on sale for $2/lb, so I bought the 5# piece they had. Any suggestions for cooking this piece?
Thanks in advance.


  • BordersBorders Posts: 665
    Hi, I'm not one of the veterans on this board. I've only had my egg for a couple month's(It has been burning the whole time though). I've had success w/2 large beef cuts by seasoning w/a rub, and cooking w/indirect heat @ 225-250 dome temp til it's in the 190 range. Pull it off wrap it in foil and let it rest for an hour. I've used pecan, mesquite and hickory. The eggsperts reccomend mesquite for beef. Start now if you want it today, and I'd lean more toward 250 dome temp if your doing it during the day, 225 if its an all nighter. Good luck-let us know how you did, Scott

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