Beef shoulder roast is also called chuck roast and is taken from shoulder area of the cow. Since the shoulder supports a lot of the cow’s weight, the beef roast cut from it contains connective tissues and must be tenderized thoroughly before consuming. Slow cooking and smoking over a grill is the best way to achieve this. Make sure to buy a beef shoulder roast with a good amount of fat marbled into the meat because the fat and connective tissues melted during smoking contributes greatly to moistening and flavoring the meat.
Mix the black pepper, onion powder, kosher salt, garlic powder, paprika and Old Bay seasoning in a bowl.
Rub the spice mixture all over the shoulder roast. Place the meat in a freezer bag, and refrigerate overnight.
Remove the shoulder roast from the freezer bag and let it sit at room temperature for one hour.
Prepare you smoker and preheat it to 250 degrees Fahrenheit.
Smoke the shoulder roast at 250 degrees Fahrenheit for five hours or until the meat thermometer registers its internal temperature as 160 degrees Fahrenheit.
Wrap the meat in two layers of heavy duty foil, and return it back to the smoker. Keep smoking at 250 degrees Fahrenheit until the meat thermometer registers 205 degrees Fahrenheit.
Remove the smoked shoulder roast from the smoker, and place it in a cooler. Cover it with towels. Let it sit for two hours.
Cut into slices and serve with your favorite sauce.