? on Beef Clod

i did a half a clod recently and if i were to do it again i would remove the section where the flat iron steaks come from. that is a real tender section and seems like it could be used better than pulling. i would also consider cooking to medium rare and slicing very very thin. but then again the pulled which i did was excellent as well.

or if i had a full clod like you are going to have, separate the flat irons, save the heart of the clod for slicing, and take the two ends to higher temps for pulling. have all three. it really is an awesome hunk of beef. whichever way you go you will surely enjoy it.

cant wait to see your qview of what you end up doing.

yup yup yup and yup!