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  1. soonersmokering

    Beef Clod and Brisket Sunday Funday

    Forgot to show pics of the finished product. Shredded easily by hand, shoulder clod. It was a long day... didn't get any brisket pics. I let the brisket go a couple degrees too long. The flat was a little dry, comes out that way every time i wrap too late. I wrapped at 173F should've at...
  2. 20141026_205752.jpg

    20141026_205752.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  3. 20141026_205802.jpg

    20141026_205802.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  4. 20141026_205106.jpg

    20141026_205106.jpg

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  5. soonersmokering

    Beef Clod and Brisket Sunday Funday

    Gottem wrapped up and mopped up. Wrapped at 169F both are running side by side on temps, it's crazy. Brisket prewrapp Can't wait to rest these and cut into the amazing hunks of beef they smell rediculous.
  6. 20141026_151103.jpg

    20141026_151103.jpg

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  7. 20141026_151147.jpg

    20141026_151147.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  8. 20141026_150725.jpg

    20141026_150725.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  9. soonersmokering

    Beef Clod and Brisket Sunday Funday

    the cook is coming along nicely here's a picture 5 hours in the I grillez is working great. I'm about to start basting with some beef stock, Shire and garlic juice. Plan is to pull most of the clod and slice some of it, slice the brisket and save the point for burn ends at a later date...
  10. 20141026_122634.jpg

    20141026_122634.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  11. 20141026_123212.jpg

    20141026_123212.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  12. 20141026_114332.jpg

    20141026_114332.jpg

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  13. 20141026_114318.jpg

    20141026_114318.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  14. 20141025_212705.jpg

    20141025_212705.jpg

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    • Album: Beef Clod and Brisket Sunday Funday
  15. Beef Clod and Brisket Sunday Funday

    Beef Clod and Brisket Sunday Funday

  16. soonersmokering

    Beef Clod and Brisket Sunday Funday

    I've been wanting to char a beef clod for quite some time now. I finally got one of those new igrill 2, they been required. sounds like the perfect opportunity to cook a brisket in the shoulder clod!:grilling_smilie: Here's the prep work. This things was huge!, 22lbs. 20141025_212705.jpg...
  17. 20141025_211947.jpg

    20141025_211947.jpg

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  18. 20141025_210026.jpg

    20141025_210026.jpg

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  19. soonersmokering

    First beef back ribs

    The final product! Smoked for 6hrs at 225-250 then wrapped in foil with a couple table spoons of beef stock for 1 hr them a 30 min rest. They were tight and moist perfect for comps but not to my tenderness taste, great flavor! Not much coffee, did really add much to the taste, the blk pepper...
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