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In Reply to: Boneless beef shoulder? posted by DutchmanAZ on September 23, 2015 at 16:22:05:
For those who may be interested...
I rubbed it down heavily with Montreal Steak seasoning (heresy I'm sure) and put it on the GMG at 250 degrees. Cooked until internal temp was 175, then wrapped and cooked to 195. Pulled it and let it rest in a cooler for 3 hours.
Very pleased with the results and would cook one again. Very "beefy" flavor, and not nearly as much loss as a brisket.
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