Cook it in an aluminum tray with a box of beef broth, minced garlic and a stick of butter. Rub shoulder with EVO oil, heavy Montreal Steak seasoning and onion powder. Cook at 250 uncovered for 2 hrs then put chunks of carrots, onion and whole shrooms inside pan and cover with foil for another 2 hrs. Serve to the crowd still inside pan with some type of bread so they can pick apart what they want and sop up the delicious juice with the bread. This has been a tradition for us after hunting season for years.
the way I cooked mine was on pitboss pellet smoker at 225 for 3 hours, and every 30 minutes spray it with apple cider. After 3 hours I wrapped in then put in oven at 200 for 2 more hours and it was fall off the bone good. it was a perfect medium. in my opinion the best way to cook a front shoulder. also id brine it, in your favorite ingredience. hope it helps and continue cooking bro.
Looks good. Personally, I would have trimmed, tenderize with meat tenderizing hammer and then marinated over night. I would marinate in apple juice over night. Pull in out of the marinade dried off with paper towels then add your dry rub. Cooked 5 hours on a smoker with a roast that size. Roughly 220 degrees first 3 hours open on the grill last 2 hours wrapped in aluminum foil. Every 30 min spray with apple juice with spray bottle
A buddy of mine injected some deer meat with butter, smoked it low and slow, slices it up in cubes and mixed in more melted butter. Definitely made it more tender and savory, while enjoying s good smoke ring and flavor.
Injected with 50/50 beef broth and butter rubbed down with seasonings smoked with apple wood for 4 hours then put it in tin foil added apple juice onion garlic butter and little more the seasoning covered it in bacon wrap tin foil up tight then in oven for 4 more hours it just feel apart makes killer sandwiches won’t do my shoulders any other way!
I followed Hank Shaw’s recipe and he says 1% of the weight in grams to use that in salt and sugar to coat and then cover it in the fridge for 2 days per pound...flipping once a day. Then smoke at 190° until internal temp was 135° First batch bone out was amazing and second batch bone in....not so much
Your set up in the smoker looks good Heat source/water/meat looks good Everything I smoke gets wrapped in bacon. You can do the oven idea but it’s one more step. I have also tried the 3-2-1 method as one would do for ribs. A digital meat probe with temp alarm is a must...
Cook it in an aluminum tray with a box of beef broth, minced garlic and a stick of butter. Rub shoulder with EVO oil, heavy Montreal Steak seasoning and onion powder. Cook at 250 uncovered for 2 hrs then put chunks of carrots, onion and whole shrooms inside pan and cover with foil for another 2 hrs. Serve to the crowd still inside pan with some type of bread so they can pick apart what they want and sop up the delicious juice with the bread. This has been a tradition for us after hunting season for years.
the way I cooked mine was on pitboss pellet smoker at 225 for 3 hours, and every 30 minutes spray it with apple cider. After 3 hours I wrapped in then put in oven at 200 for 2 more hours and it was fall off the bone good. it was a perfect medium. in my opinion the best way to cook a front shoulder. also id brine it, in your favorite ingredience. hope it helps and continue cooking bro.
Thanks for the tips!
Looks good. Personally, I would have trimmed, tenderize with meat tenderizing hammer and then marinated over night. I would marinate in apple juice over night. Pull in out of the marinade dried off with paper towels then add your dry rub. Cooked 5 hours on a smoker with a roast that size. Roughly 220 degrees first 3 hours open on the grill last 2 hours wrapped in aluminum foil. Every 30 min spray with apple juice with spray bottle
A buddy of mine injected some deer meat with butter, smoked it low and slow, slices it up in cubes and mixed in more melted butter. Definitely made it more tender and savory, while enjoying s good smoke ring and flavor.
Cant go wrong with more butter
Injected with 50/50 beef broth and butter rubbed down with seasonings smoked with apple wood for 4 hours then put it in tin foil added apple juice onion garlic butter and little more the seasoning covered it in bacon wrap tin foil up tight then in oven for 4 more hours it just feel apart makes killer sandwiches won’t do my shoulders any other way!
I followed Hank Shaw’s recipe and he says 1% of the weight in grams to use that in salt and sugar to coat and then cover it in the fridge for 2 days per pound...flipping once a day. Then smoke at 190° until internal temp was 135°
First batch bone out was amazing and second batch bone in....not so much
Bout to test this on our new camp chef! Great video!
Thanks! Let me know how its turns out!
Your set up in the smoker looks good
Heat source/water/meat looks good
Everything I smoke gets wrapped in bacon. You can do the oven idea but it’s one more step.
I have also tried the 3-2-1 method as one would do for ribs. A digital meat probe with temp alarm is a must...
Good call on the bacon, ill try that with the shoulder next time. I was also wondering about brining it.
@@MustHaveOutdoors" The Brine is worth the time" I always say. Also apple juice or cider is awesome instead of straight cider vinegar.
What kind of wood chips?
Great video... you got to do what taste best to you... GREAT VIDEO
More rub and season it the night before
Try butcher paper to wrap with. You’ll never use foil again my man.
Will try that for sure!