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Beef Blade Shoulder

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Posted by Cowpaddy on July 24, 2012 at 15:58:16:

I'm brand new here. A Canadian from the middle of Georgian Bay in Ontario.
Got myself a Chargriller offset and have been playing with it for about a month with mixed success, pork and beef ribs, chicken, pork shoulder. Flavors have always been great sometimes I've missed on timing and not been as tender as I would have liked.
My question is this...
My butcher sold me half a beef shoulder 9 lbs( blade ) in lieu of a brisket I was looking for. He said that it is more marbled and would cook nicer.
Any tips on how to cook it.
A business associate from Texas gave a bottle of Cookshack Brisket Rub that I was going to use and then give it 10 hrs at 225F with maple hardwood lump charcoal and hickory chips for the smoke.
I would then wrap it in foil for another 2 hours.
Thanks in adavnce for your thoughts, opinions, ideas.

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