got a half of a beef clod yesterday, the half wieghed in at just under 11 pounds. nice hunk of flesh, nice marbling and not too thin and not too thick a fat cap on it. rubbed worsey sauce and mustard on it. made a rub using kosher salt, cbp, cummin, paprika, ancho chili, and some smittees. prepared a drip pan, sliced up a large onion, sprinkled with the little bit a the rub i had left over and added some beef stock. and into the smoker, 225 deg and using cherry for smoke. here we are 12 hours later and stuck in plateau at 150 deg internal. the plan is to take it to 193 degrees and slice some and pull some. i never did one a these before but found a website that caught my fancy. used there rub recipie and plan on following there recomendations all the way through. plan on serving with some coleslaw and corn on cob for supper tonite. will finish up with final pics when done.