Here is a first cut chuck shoulder without the bone and no flat iron. The cut is still incredible and we have fun working with it at least twice a month. The shoulder is seasoned with our meat seasoning from the book and then we let it rest overnight in the refrigerator. Once the meat was dry to the touch we placed it on a bed of smoked onions in a roasting pan, covered it with foil and cooked it at 250°F for three hours. We then removed the shoulder from the oven and let the meat rest for 30 minutes. We finished the shoulder by applying more meat seasoning and broiling the whole thing until it was sizzling on the surface. When it was done we carved the fork tender meat and devoured it with spoonfuls of the smoked onions. Next time I think we will up our game and put the seaoned shoulder into the smoker for a spell.
January 18, 2009
January 18, 2005