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We are looking at cooking a shoulder clod or some chuck rolls to feed a crowd pulled beef. Can someone please tell us which is better to cook, a shoulder clod or chuck roll and how to cook either or both for pulled beef? Or point me in the right direction to find the information?
I was told to inject with beef broth, season and cook to 195 to 200 degrees just like pulled pork, but I don't know if that's correct.
I'd appreciate any advice!
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