Boneless BEEF SHOULDER Smoked On The Pellet Grill - Camp Chef Woodwind WiFi 24
Вставка
- Опубліковано 11 вер 2020
- When you’ve got a big hunk of beef like a Boneless Beef Shoulder, you’ve got the makings of a terrific meal. Or several terrific meals. In this video I rub up an 11 pound Boneless Beef Shoulder, smoke it up like a Brisket on the Woodwind WiFi 24 Pellet Grill generously provided by Camp Chef, and finish it off with a Chipotle Horseradish Sauce.
Beef Rub Ingredients
2 TBSP Coarsely Ground Black Pepper
2 TBSP Smoked Paprika
2 TBSP Granulated Garlic
1 TBSP Kosher Salt
1 ts Celery Salt
Chipotle Horseradish Sauce Ingredients
3 TBSP Prepared Horseradish
2 Chipotle Chili Peppers In Adobo Sauce Chopped
1 tsp Honey
(As a Camp Chef Affiliate I earn a commission for sales made through the following links)
Camp Chef Woodwind WiFi 24: bit.ly/2OLAIZx
Smokin’ Joe’s Pit BBQ: / @smokinjoespitbbq
Ballistic BBQ: / @ballisticbbq
Subscribe To My Channel: ua-cam.com/users/cookingwithry...
============
Items Used This And Other Videos (* Affiliate Links - See Below - As an Amazon Associate I earn from qualifying purchases.)
All Items In My Amazon Store: www.amazon.com/shop/cookwithry
Victorinox Knife: amzn.to/2ydqX9R
Comfort Grip Tongs: amzn.to/2QDAPls
Virginia Boys Cutting Board: amzn.to/2v0JOYy
Nitrile Gloves: amzn.to/2F2G9Jd
(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One: alnk.to/87WyKjP
ThermoWorks SQUARE Dot: alnk.to/6mMYWhI
ThermoWorks Smoke X: alnk.to/deuxc6U
ThermoWorks Smoke: alnk.to/60XsYAX
ThermoWorks ThermaPop: alnk.to/aeVEwbI
ThermoWorks TimeStack: alnk.to/4qIE9hc
ThermoWorks Surface Thermapen: alnk.to/2Fz4l8f
Thermoworks Hi-Temp Brush: alnk.to/dLeO8zL
============
You can help support Cooking With Ry through PayPal
www.paypal.me/cookwithry
Thank you so much for your support!
============
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here: teespring.com/stores/cookingw...
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
grilling #cooking #beef #beefshoulder - Навчання та стиль
Outstanding video Ry! That beef shoulder looked amazing as you cut it with your fork! I could almost taste that rich beefy flavor. Wish I could find the whole shoulder around here. I personally think the shoulder has better flavor than the brisket, but both are pretty amazing in their own rights.
Better flavor?! Really? Wow, I need to smoke a shoulder! What’s the flavor profile like? Pot roast?
If you have a Gordon Food Service store around they have them.
“Treat it like a brisket.” That’s what I was looking for! Thanks!!
Great job on the trim RY. That real heavy silver skin looking stuff is connective tissue and it really tough. That sauce you made sounds fantastic. I'm actually smoking a 23 pound clod for the game tomorrow. Nice job and THANK YOU so much for the shout out buddy. 👍
You've got a big daddy clod!
Very nice smoke ring..
Great cook Ry! I’ve learned so much watching your videos. Thank you!
Awesome! Thank you!
Wow that looks amazing I definitely need to try that one day thanks for the inspiration.
Thanks Ry for another great recipe god bless you and your family
Beautiful cook Ry...... I'm always learning. Enjoy your weekend!
That is looking amazing and mouthwatering. I really like that great combination of spices and the sauce with horseradish and adobo. Perfect Job 👍👍👍
Roast looks really good. But the sauce is a great idea. Thanks Ry, another fantastic video.
this looks good, Ry. keep up the good job
Awesome recipe! Nice work, headed to the butcher!
Nice smoke Ring!!😋
looks good as always.
Just had to try smoking a shoulder myself. Went with a much smaller cut though. It was great, thanks RY!
Awesome!
That shoulder looks tasty especially with that horseradish sauce.
Great cook Ry! I do a lot of shoulder clods, but recently I've had trouble finding the whole cut. I know there has been a beef shortage in the US, so I'm sure they'll be back when things get back to normal. Cheers brother! Great video!
Thanks, Greg. I legitimately think you could sell merch that says "King Of The Clod' :)
Ok , I bought the same thing way back!! It wasn't the whole clod , but 1 tuff sob!! I had a 99$ Weber winn-dixie grill then.. boy the old day's, now I'm running probes n everything . But.. I made a video .. my really first 1.. the snake method!!! OMG ... 225 for hour's!!! Irs a game changer!! NOW .. the SNS !! Is the bomb!! I'm just a BBQ on my off days lover .
Hot dang! Thats a beauty piece of pork, another great cook Ry! Couldn't be happier on a smokey Saturday morning
Maybe through the smoke it looks like pork, but it's beef ;)
Your steel spacers worked well under your pan, you must have skookum pans. My pans would have folded like paper. The chipotle horseradish looks like the bomb. Nice clod!
Looks really good, Ry. I'm kind of wondering what you had for dinner that kept you from waiting one more hour for that beef shoulder. It must have been something pretty good, too.
Nice!!
I wish I could find one of them clods or a muscle like you had............that looked like about the right size. This looked awesome Ry.
That looked very tasty. I hope you and your wife enjoyed the sandwithe next day. 😊
Looks great Ry! You should invest in a Work Sharp knife sharpener. They work awsome and are so easy to use.
Delicious
Looks great and tasty ... Do you have a au jus recipe you would like to share with the left over drippings ????
I may do a video on that coming up :)
Awesome job here Ry..It looks great and the flavors you've added sound amazing. Thinking I might give it a try, but Im wondering how it would be if smoked to an IT of 125-130 for rare to med rare slices. If you have tried it this way, please let us know how it turned out. Thanks again for the vid Sir Ry...always looking forward to the next :)
This is one of those cuts that does better at a finished brisket temp in my opinion 😊
Awesome video as always. Could you do a pizza or breakfast casserole video sometime?
Awesome cook Ry... As good as that meat looked, again that sauce had to be amazing. Seems like I say this a lot BUT consider that sauce uh "Borrowed"...
I LOVE my Camp Chef PG24 DLX Pro
two quick questions - would have injecting the meat helped with the dryness after cutting? And placing the meat in a tray and loosely covering in foil = wouldn't that soften the bark you worked hard at creating?
Injecting can help at times, but this cut does really well with an au jus or some kind of sauce. Most of the bark remains fine. I could have wrapped in butcher paper to protect it a bit more but the pan really helps cold those juices for later :)
Finally all caught up and the Cooking With Ry I totally enjoyed every minute of it. Dang Ry !..... I demand Beef Sandwiches lol 😆 just joking I'm a sandwich guy all the way. That was one amazing cook well done buddy. You and the family have a great Sunday and upcoming week. Cheers!
Thanks! You have a wonderful week, too 🙏
Ry,have you had any WiFi connectivity issues with your Woodwind,especially after firmware updates?
No I haven’t. I just had that initial issue I did the video about.
Ok nice
Is this the same thing as a shoulder clod ry??
It’s one portion of a full clod 👍
Ry, quick question for you. I believe this is the first time I’ve seen you use a water pan. Can you educate me on why you did for this cook. Nice job as always. Thanks.
I use them on occasion. Pellet Grills can be a pretty dry environment and the weather was VERY dry, so the conditions made that a good choice 😊
Thank you Ry
I’m thinking jerky!
20-25 lbs. for a shoulder clod? Do you have miniature cows? Clods from my butcher are around 45-lbs. each.
Processed around here are usually under 25 pounds.
@@CookingWithRy Wow, interesting. I reserve cooking clods for special occasions. With them being around $300 here, I don't just cook them on a random weekend! Gred video BTW, it looks amazing!!!
Hey Ry you should start using some name brand rubs and giving them your honest opinion
I use rubs like that on occasion but only if I like them.
👍👍
Awesome cook Ry!! I have always wanted to try a Beef Clod but the whole shoulder would be a waste for my family but I like how you took just a part of the shoulder!!! Now I just got to find a butcher that can get me this cut!!! hahahahaha Have a great week Ry!!
I was really happy to find just that smaller portion :)
As always Mandy and I love your cooks, but you have never told us where to get plane water. I've asked you in previous videos that you have but you never responded. Just giving you a hard time, another excellent cook.
Next time you fly somewhere, just ask for plane water 😊
@@CookingWithRy Plane water or plain water,I'm confused. I guess I'll just use Mountain Dew
Shoulder Clod...
I'm to the point of injecting all thick pieces of meat, including chicken with skin. Aside from pork ribs, most other meat I put a rub on the flavor just isn't present as much as I would want it to be.
Even meat with a lot of fat??
You cut with the grain....
Pretty sure I cut across it based upon the surface pattern.