Beef clod IT?

superdave

Smoking Fanatic

Original poster

Aug 13, 2007

389

28

Sacramento, CA

• Jun 26, 2015

• #1

I've been reading a lot of recipes and watching a few videos of smoking beef shoulder clod and the recommendations for internal temp seem to be pretty wide, 175 to 200.  I'd appreciate any comments from the peanut gallery here to what they have experienced and recommend.

beefclod2_zpsem1zy2lc.jpg

• superdave
• Jun 26, 2015

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Jun 26, 2015

• #2

It has lots of flavor... I have BBQ'd it rare.... a little chewy but really good flavor..

 

superdave

Smoking Fanatic

Original poster

Thread starter

Aug 13, 2007

389

28

Sacramento, CA

• Jun 26, 2015

• #3

Thanks, I've done one and took it to 195.  This time around I'm looking to see if there is s consensus on that IT or a different preferred IT.