Anyone heard of a "Texas Broil"...Beef Shoulder

[ThunderDome]

I could use a recipe or how should I cook this. 2 lbs. I've used the Jaccard to tenderize, and it's been in a marinade for 4 hours.

Everything I've read has warned about how tough it can be. Don't have time to throw it on smoker for a low & slow. Braise?

Any ideas?

[Mark R]

Bump!

[Fishawn]

Sear & crock pot

[ThunderDome]

Sear & crock pot

I postponed till tomorrow. Just another night in the marinade.

I googled the sh*t out of it. I was lookin for a 3 hr max braising type of recipe since I took a serious nap today.

Tomorrow I'll throw in cast iron pot or crock pot. I think between the marinade and the jaccard that it should end up tender

[Richtee]

Be damned if I ever heard of it...but a braise or crock pot sounds appropriate. It would be similar to a brisket for a smoke I assume?

[mulepackin]

Is there a bone in it? Shoulder roast? Chuck roast? Least thats how I would proceed with it.

[ThunderDome]

Is there a bone in it? Shoulder roast? Chuck roast? Least thats how I would proceed with it.

It's labeled as a Texas Broil Choice Boneless Shoulder Roast.

I think i'm going to dutch oven it.

[Texas-Hunter]

I love how folks (butchers) come up with nifty names for meat.. You have a Good Ol' Fashion Chuck Roast.. They call them Texas Broil here.. Why?? Hell I don't know..

[Rednose]

Don't know for sure but, could it simply be a chuck/shoulder roast and the 'Texas Broil' part of the label is synonomous with 'London Broil' as in method of prep and nothing really to do with the cut?

[ThunderDome]

I love how folks (butchers) come up with nifty names for meat.. You have a Good Ol' Fashion Chuck Roast.. They call them Texas Broil here.. Why?? Hell I don't know..

It's got the shape/looks of a top round roast if it was cut into a large thick steak. Or a really thick "london Broil" looking cut (isn't making a London Broil usually with flank steak?). Way less marbeling than a good ole chuck. I know it's all shoulder meat. I'll post a pic here in a bit.

I only ask because they're pretty popular as far as retail space here at our local Kroger store. They're next to the chucks, and look noticeably different

[Rednose]

Dangit Ken...I was a typin' while you was a postin'. Sounds like a chuck to me.
TD, if the chucks next to it look better, they may be puttin' that 'Broil' word on the label to help it move outta the meat case...just sayin'

[Texas-Hunter]

Does it look like this??



Or This....

[ThunderDome]

Chuck it is....very different looking as far as how they cut it

[Mark R]

Chuck it is....very different looking as far as how they cut it

Smoke that bad boy, smoke it into submission!!!

[someAZdude]

London broil around here is usually made out of top round. Would you do a chuck roast the same way you do a pork shoulder?