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Clodzilla is born!!

post #1 of 23
Thread Starter 
Well got the clod on a few minutes ago ... around 8:45 pm EST .

Here's the monster just on

Right around 200 to start with

She'll be up to 250-265 in no time though

More to come as the night goes by & tomorrow when she'd done.... sorry theres no pre pics . i always get in a hurry & forget 'em.
post #2 of 23
Looks mighty tasty just as it is PDT_Armataz_01_01.gif

What kind of wood are you using?
post #3 of 23
Thread Starter 
Mainly Hickory & a lil mesquite.
post #4 of 23
Looking good. Can't wait to see the finished product.
post #5 of 23
Looks good so far. We'll be right here waiting for the finished pics.
post #6 of 23
I think I saw it move!!!!!PDT_Armataz_01_03.gif LMAO Lookin good !!!!PDT_Armataz_01_34.gif
post #7 of 23

Nice Lookin Clod!

That is one fine looking piece of meat. Can't wait to see it done...But then, I have been smoking a Pork Butt since dawn and am starving so right about now...I want to see ALL meat in the done state. PDT_Armataz_01_34.gif

How's that saying go.... "Patience My A** I'm gonna go kill something! biggrin.gif
post #8 of 23
Thread Starter 
Just over an hour in some more Q

Already @ 93 degrees an hour into it ..... im sure the dreade plateau will rear it's ugly m ug & have a throw down my clodzilla , somehow in the end i think the old girl will take down the plateau ; ) PDT_Armataz_01_41.gif
post #9 of 23
Thread Starter 
Approx. 3 hours in now

steady 250

Bark is forming & its @ 120 internal
post #10 of 23
Lookin good!!! 30 degrees till the stall......PDT_Armataz_01_03.gif
post #11 of 23
Thread Starter 
im hoping stall comes after 160 ..... after 160 she's going to the foil & i'm going to bed . now that i've just jinxed myself i'm probably in for a long one PDT_Armataz_01_05.gif.
post #12 of 23
looking good so far . The first 150 degrees are the easiest. The next 50 will take forever. Hang in there. If you are gonna pull it(shredded) make sure you take it to 205 internal for the best pull IMO. I do alot of clods and chuck rolls, they are one of my favorites.

post #13 of 23
Very Good. Delicious Looking.
post #14 of 23
Thread Starter 
@140 currently ... i'm planning on goin same route as my briskets . smoke till 160 , foil , sleep , take internal to 205-210 , slice & enjoy. i like the tenderness of the "pull" stage but prefer it sliced.
post #15 of 23
My last one hit 151 then dropped back to 147 and just sat there fer 4 hours.....I wanted to shoot it!!!!! lol PDT_Armataz_01_12.gif
post #16 of 23
Thread Starter 
lol, ouch.... so far tonight no plateau YET . Just hit 160 , so i foiled & put in oven so i can get some shut eye. it can plateau all night long & i wont care,lol. gotta admit i think this peice is the quickest to 160 i've ever done . more pics to come in the late AM , im gonna go dream of perfectly tender beef clod.PDT_Armataz_01_01.gif
post #17 of 23
Everything looks great you were really lucky you didn't get the dreaded stall. how big was that before you started. Cann't wait for the finishing pics. Nite Nite.
post #18 of 23
Thread Starter 
10.5 lber .... & i actually had to turn it down to 180 degrees @ around 5AM this morning , cuz it was threatening to finish on me while i was sleepin. currently @ 190 . around 10:30 AM gonna turn heat back up & finish her off . was originally planned to be dinner but w/o the usual stubborn stall it's looking like lunch & dinner,lol.
more pics to come soon.
post #19 of 23
Looks good - it would look even better if you werent a Ohio State fan.PDT_Armataz_01_12.gif


Look forward to the finished pics.
post #20 of 23
This is killing me, I can't wait for you to finish lunch so we can have a peek at finished Clodzilla.
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