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Beef clod IT?

post #1 of 3
Thread Starter 

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.


post #2 of 3
It has lots of flavor... I have BBQ'd it rare.... a little chewy but really good flavor..
post #3 of 3
Thread Starter 

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.

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