In this blog post, we will explore the ultimate guide to smoking boneless beef shoulder on the Camp Chef Woodwind WiFi 24 Pellet Grill. With its advanced features and precise temperature control, this grill is the perfect tool for any meat smoking enthusiast. We’ll provide step-by-step instructions, helpful tips, and tricks to help you achieve mouth-watering, tender, and juicy beef every time. So, let’s get started!

Smokin’ That Beef: How to Smoke Boneless Beef Shoulder on Camp Chef Woodwind WiFi 24 Pellet Grill

Introduction

If you’re looking for a delicious and hearty meal, a boneless beef shoulder smoked to perfection is just what you need. Great for feeding a crowd, this dish takes time and effort, but the result is well worth it. With a Camp Chef Woodwind WiFi 24 pellet grill, you can easily smoke your beef shoulder and wow your guests with your BBQ skills.

What You’ll Need

• An 11-pound boneless beef shoulder
• Coarsely ground black pepper
• Smoked paprika
• Garlic
• Kosher salt
• Celery salt
• A pellet grill
• Aluminum foil
• A meat thermometer
• A smoker box
• Wood pellets (we suggest hickory or mesquite)
• A couple of spritz bottles
• A small bowl for the sauce

Preparing the Meat

1. Start by trimming the beef shoulder of excess fat and silver skin. For this dish, you want to leave a thin layer of fat to keep the meat moist during smoking.
2. Combine the coarsely ground black pepper, smoked paprika, garlic, kosher salt, and celery salt to make a dry rub.
3. Generously coat the beef shoulder with the dry rub, making sure every inch of the meat is covered. Be sure to press the spices into the meat so they adhere well.
4. Let the meat rest for a few minutes while you get your smoker ready.

Smoking the Meat

1. Preheat your Camp Chef Woodwind WiFi 24 pellet grill to 225°F and make sure the pellets are smoking.
2. Place the beef shoulder directly on the grill grate and insert the meat thermometer to monitor the temperature.
3. Use your spritz bottle to occasionally mist the meat with a mixture of apple juice and water to keep it moist.
4. After a few hours of smoking, once the meat has reached an internal temperature of 160°F, wrap it in aluminum foil.
5. Put the meat back in the smoker and continue to cook it until the internal temperature reaches 205-212°F. This will take another 6 to 8 hours, depending on the size of the beef shoulder.
6. Once the meat has reached the desired temperature, take it off the grill and allow it to rest for at least 30 minutes before slicing.

Making the Sauce

1. In a small bowl, mix together ½ cup of prepared horseradish, 2 tablespoons of the adobo sauce from a can of chipotle chili peppers, and ¼ cup of honey.
2. Adjust the amount of each ingredient to your taste, adding more honey for sweetness or more adobo sauce for heat.

Serving Your Meat

1. Once rested, slice the beef shoulder against the grain to ensure tenderness.
2. Serve your slices with the chipotle horseradish sauce on the side for dipping.
3. Enjoy your delicious, perfectly smoked beef shoulder!

More Resources

If you’re interested in learning more about smoking meat or grilling in general, there are plenty of online resources available. You can check out Smoke and Joe’s Pit BBQ and Ballistic BBQ for more cooking videos, tips, and tricks. For those interested in using a Camp Chef Woodwind WiFi 24 pellet grill, visit their website. As an affiliate of Camp Chef, the video linked above provides a list of the items used in the video and a PayPal link for support, as well as links to Cooking with Ry merchandise and social media accounts.

Conclusion

Smoking a boneless beef shoulder on a Camp Chef Woodwind WiFi 24 pellet grill is a delicious way to impress your guests. With a little planning and preparation, you can turn a tough cut of meat into a succulent masterpiece. Remember to always monitor the temperature of your meat and keep it moist with spritzing. And don’t forget to try different wood pellets to see which flavor profile suits you best.

FAQs:

1. Can I use a different type of wood pellet for smoking the beef shoulder?

• Yes, you can use any wood pellet that you prefer. Hickory and mesquite are great options for adding a smoky and bold flavor to the beef.

2. Do I need to remove the fat from the beef shoulder?

• No, you don’t. Leaving a thin layer of fat will help keep the meat moist during smoking.

3. Can I use the chipotle horseradish sauce on other meats?

• Absolutely! This sauce is versatile and can be used on chicken, pork, or even as a dip for vegetables.

4. Can I smoke a smaller or larger beef shoulder?

• Yes, but you will need to adjust the cooking time accordingly. Remember to monitor the internal temperature to ensure the meat is properly cooked.

5. Can I prepare the dry rub and sauce ahead of time?

• Yes, you can prepare the dry rub and sauce the day before and store them in the refrigerator until you’re ready to use them.