Beef Shoulder Clod

[richtee]

Just to prove it DID happen...errr..is happening... heh!

An 11.5 Lb beef shoulder clod- decent price!


You can click on pix for a full sized shot :{)

A "body shot". Nice marbling and fat cap.




The shoulder all rubbed and wrapped. Notice the similarities between the Smitty's packages going out today and the rub color...:{)




Sittin' in the Thin Blue for a good long while I'll wager yet! Hickory is the choice of the day




At right around a good temp!

 

[fatback joe]

What temp are you going to call it done? Slicing........pulling........what?

 

[1894]

MMMMMmmm , BEEF

It's what's for dinner

Lookin' good Richtee .

Those warnings ( skull and bones ) on that rub makes me think I may wanna try some whenever the next go 'round is for it

 

[richtee]

Dunno Joe... I guess I got a few hours to decide that! What would be your call? Clod to me seems like a pull thing, but? Whaddia think folks?

 

[richtee]

I'd imagine in the Fall... I'll make an announcement!

 

[babyback]

I saw one cooked on TV once. They sliced it... had my mouth watering! Probably be good pulled too... Can't wait to see how it turns out!

 

[fatback joe]

I don't know, I was kind of looking to learn something instead of just running my mouth like I know everything.

Mostly just curious what you had in mind. Figured an 11.5 lb chunk o beef had to have a predetermined fate. LOL

I suppose if I was doing it, I would stop around a nice med. rare and slice thin for sandwiches or something.............then I would complain that I should have taking up into the pulling range.........never happy.

 

[richtee]

Well how's this? With 11.5 lbs to play with... maybe I'll whack off a few lb hunk for some medium rare sandwich fodder, and let the balance go to pull? :{)

 

[babyback]

Sounds like the best of both worlds!

 

[fatback joe]

Pick one way or the other...........then just do another one tomorrow. LOL

 

[richtee]

Funny you should mention that. I DO have another one in the freezer!

Also, I forgot to post my mop:

Mop sauce consists of equal parts cider vinegar, sweet sherry, and James B. Beam bourbon, for a total of 1 cup. Additionally- 1 Tbsp butter, 1 Tbsp each onion and garlic powder, 1 Tbsp brown sugar, 1 tsp. rosemary, ground, 1 tsp of pictured pepper mix. All simmered gently for about 5 min.

 

[fatback joe]

I am not the least bit surprised.

 

[bbq bubba]

Cut it in half right now, slice one and pull the other!!

 

[earache_my_eye]

Then what would he do for the remainder of the day since his cooking time would be so short??.......Hmmmmm......I wonder....... \_/ \_/ \_/.....

 

[richtee]

OK here's a shot 3.5 hours into the smoke.



And I decided to slice the smaller end off. It was reading 140°. I wrapped in saran wrap tight, and wrapped that in a big towel. Now resting comfortable on the counter :{) MMM...had to have a taste too! Yum!

Coated the new cut end of the other hunk with a bit more rub, and back on the smoker with it!

 

[bbq bubba]

Now your talkin, best of both worlds!! Gonna be a long day on the other half....your lookin for 205* at least!

 

[erain]

u got it made rich.... not only u got lunch, man think about ltr... lookin good and can only imagine with the smittys..... got to be great!!!

 

[cowgirl]

Mmmm Rich, it's looking gooood! Thanks for that mop recipe too, can't wait to give it a try.

 

[lcruzen]

Looks great so far. I'm not familiar with this cut of beef. Would this be similar to a pork butt/shoulder on a swine? Is it pretty tender doing it MR?

Been think of getting a steamship round for the Helluva Cruise in August but that price is much more attractive.

 

[flyin'illini]

Looks good, Rich. The smoker is still crusin' along I see. You come up with a drum yet?