22# Beef shoulder clod

miamirick

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Sep 28, 2009

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plantation fl

• Sep 8, 2013

• #21

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?

 

lngliv3

Meat Mopper

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Thread starter

Sep 6, 2013

175

16

Toledo Ohio

• Sep 8, 2013

• #22

mneeley490 said:

:drool: That does look good! Only 17-1/2 hours? Better, still. What temp were you cooking at?

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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 !!!

 

lngliv3

Meat Mopper

Original poster

Thread starter

Sep 6, 2013

175

16

Toledo Ohio

• Sep 8, 2013

• #23

miamirick said:

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?

Click to expand...

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 .

 

hoity toit

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New Braunfels, TX . in the beautiful Texas Hill Co

• Sep 20, 2013

• #24

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.

 

meddling kids

Meat Mopper

Mar 14, 2011

176

13

Pasadena, MD

• Sep 21, 2013

• #25

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

 

hoity toit

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New Braunfels, TX . in the beautiful Texas Hill Co

• Oct 4, 2013

• #26

Meddling Kids said:

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

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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..