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22# Beef shoulder clod - Page 2

post #21 of 26
That looks real nice, restaurant depot? I see them and always want to try it. Does it taste like brisket or more like a roast?
post #22 of 26
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post

drool.gif: That does look good! Only 17-1/2 hours? Better, still. What temp were you cooking at?
I smoked it at 250 for 15 hrs then covered it in foil then cooked it on the smoker till it came to temp !!! I did bump the heat to 350 to finish it !!!
post #23 of 26
Thread Starter 
Quote:
Originally Posted by miamirick View Post

That looks real nice, restaurant depot? I see them and always want to try it. Does it taste like brisket or more like a roast?
I get all my BBQ chunks from a local meat market called House of meats from chicken beef pork they have it all most of the time if not can get it in a day or two!
The beef shoulder clod is big kinda marbled internally. I trimmed about a pound and a half of fat off the top and the bottom . It's much bigger than a brisket .
I'd say its more Like a smoked roast but it was not dry at all like some of the brisket I have had arround here. It's more forgiving than a brisket .
post #24 of 26

When we cook shoulder clod in my neck of Texas  leave it a little bit rare and serve it up like roast beef.  Close to prime rib if you get a good cut.

post #25 of 26
Could you slice this like brisket? What temp would you take it to? 190-195?
post #26 of 26
Quote:
Originally Posted by Meddling Kids View Post

Could you slice this like brisket? What temp would you take it to? 190-195?

Sure, It slices up wonderfully, either with a knife of a slicer.

I take it to 140-150 (med rare) and let it rest at least 4 hours before slicing. Sometimes I just wrap in a towel so it can breathe while resting..

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