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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 !!!
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 .