Sliced Beef Shoulder

Sliced Beef Shoulder

Started with with a 5lb Beef Shoulder clod - I thought they were like 20 lbs, but I saw this one and picked it up the other day.


I gave it a slather of Carolina Treet.


Then a spice rub - 3/3/1/1/1 Salt/Pepper/Garlic/Cayenne/Cocoa


At 7am, I put it on the MAK and programmed the Pellet Boss for 1 hour on SMOKE, then switch to 225F, then I headed to work to get some stuff done.

Somewhere around 10:40 AM, the power flickered and changed my programming back to SMOKE...

I got home around 1500 (3PM) and checked the IT - 143F ??? - kicked the temp from SMOKE to 300F


Boated with some white wine.

I when the IT was 200F I figured it was done.

I wanted to pull it, but it seemed like it wanted to be sliced.



Plated with a Jiffy muffin. I'm not sure what happend to my depth of field on this pic.

Nice and juicy! Looks good! Any reason for white wine instead of a red? What kind of white did you use?

Art

it was Woodbridge chardonnay 2009.

i could not find any red in the house. it was kind of a impromptu decision. it really made for a great au jus.

did the cocoa flavor come thru?

it's there in the background. I like to use that rub on briskets and other beef.

It adds a hint of sweetness and richness.

Looks luscious.

Great looking beef FLB!

I like this one a lot! Those beef slices look so juicy and the Au Jus looks like it was great!

Nice Randy!

Great looking cook. White wine was an interesting choice.

Looks great from here too!!