Steve, the sausage was in chub form, bob evans makes an italian flavor, kinda like the italian sausage for pizza. They turned out very good. Probably shoulda done a pizza flavored one.
Crew, I think that the hand cut ones are a bit more expensive than the cryovacked ones and well worth it too. I will see next sat!
Well, sorry about the delay on the conclusion of the Q-view. The bonfire pit had me hostage for awhile. What a great day weather wise today, and the evening was just as fine. Been up for almost 20 hrs now!
Here is the sliced clod portion. Took it to 182 internal, rested it for 2 hrs. The temp after the rest was still 177.
these two pics turned out blurry, sorry. The knife sliced through nicely, and the taste was very good.
The pulled clod!
Took this half of the clod to 205 13 hrs. and 15 minutes from the time I put it in the smoker. This rested for another 90 minutes, and the temp was 188 after the rest. Very hot during the pull. It pulled very nicely, actually easier than a pork butt. Very nice flavor, very little fat in the meat itself, just the outside cap. Seperated the fat from the drippings and threw the fat away, and re seasoned both batches with the leftover juices.
I am pretty happy with this shoulder clod experience. I have done quite a few chuck roast, and rolls, this is my first shoulder clod. It is by far the easiest pulling beef I have ever done. I wish the pics woulda turned out better.
The net amount of meat from 19.54 lbs, was just over 10 lbs. I'll be doing more of these in the future, especially at $1.99 a lb.