Well fellow smokers, I've finally tried the infamous Clod. Out local Publix had a few of them in the meat counter so I picked up a seven pounder and decided to give it a try.
I've read a lot about the clod and decided to take up the challenge. I rubbed it down really well with a recipe from Steve Raichlen's BBQ USA book. It was 3/4 Cup salt (kosher), 1/4 cup fresh ground black peppercorns and 2 Tbs cayenne. I smoked the clod with a combination of mesquite and hickory. When the meat internal reached about 140* I began spritzing it with a mixture of 2/3rds cup apple juice and 1/3 cup Wild Turkey whiskey once per hour.
I started the clod at 10:15 yesterday morning and pulled it off and foiled it at 7:15 this morning. That's right 21 hours and an all nighter. The internal was 192*when I pulled it. I kept the GOSM right at 225* to 230* for the entire smoke. And by the way, when I foiled it, I put it between two special pillows (for smoked meat) and placed it into a cooler. I pulled it out of the cooler at 4:00 this afternoon and it was still hot.
We had it for dinner (supper) this evening (about 6:00) and I was a little disappointed. The meat was very tender ... like in fall apart and had a great crust but I thought it was too salty and just a little dry. I probably used too much rub. Also, the crust was a little too crusty. I think it would have been better to have not smoked it quite so long and perhaps used less of the rub.
Anyway, overall, it was good eats but not worth 21 hours and an overnighter. It was a good experience but I think I'll stick with pulled pork and Florida Jeff's outstanding finishing sauce.
Because of my learning disability regarding pictures, I didn't try to attach any. I can tell you that the exterior of the clod was a rich dark burgandy. Because of the leaness of the meat, the interior, was a darker brown with a very nice smoke ring. How about some of you Texans, what did I do wrong?? I have heard that a clod will even take one away from a brisket. IMHO I don't think so. How about it?? Thoughts??
I've read a lot about the clod and decided to take up the challenge. I rubbed it down really well with a recipe from Steve Raichlen's BBQ USA book. It was 3/4 Cup salt (kosher), 1/4 cup fresh ground black peppercorns and 2 Tbs cayenne. I smoked the clod with a combination of mesquite and hickory. When the meat internal reached about 140* I began spritzing it with a mixture of 2/3rds cup apple juice and 1/3 cup Wild Turkey whiskey once per hour.
I started the clod at 10:15 yesterday morning and pulled it off and foiled it at 7:15 this morning. That's right 21 hours and an all nighter. The internal was 192*when I pulled it. I kept the GOSM right at 225* to 230* for the entire smoke. And by the way, when I foiled it, I put it between two special pillows (for smoked meat) and placed it into a cooler. I pulled it out of the cooler at 4:00 this afternoon and it was still hot.
We had it for dinner (supper) this evening (about 6:00) and I was a little disappointed. The meat was very tender ... like in fall apart and had a great crust but I thought it was too salty and just a little dry. I probably used too much rub. Also, the crust was a little too crusty. I think it would have been better to have not smoked it quite so long and perhaps used less of the rub.
Anyway, overall, it was good eats but not worth 21 hours and an overnighter. It was a good experience but I think I'll stick with pulled pork and Florida Jeff's outstanding finishing sauce.
Because of my learning disability regarding pictures, I didn't try to attach any. I can tell you that the exterior of the clod was a rich dark burgandy. Because of the leaness of the meat, the interior, was a darker brown with a very nice smoke ring. How about some of you Texans, what did I do wrong?? I have heard that a clod will even take one away from a brisket. IMHO I don't think so. How about it?? Thoughts??
