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  1. RickNessly

    Beef Clod

    yeah...I see people talking about breaking it down or only pulling one side and slicing the other...the truth is...I had no idea...the whole thing pulled like it was all the same cut. I see them at the Costco business center when I go there...I've always just walked by...huge piece of beef...
  2. RickNessly

    Beef Clod

    great article...I think I'll call them shoulders from now on. I had heard/read a bit that Clods were done in the SW still, but were definitely old school in TX.
  3. RickNessly

    Beef Clod

    thanks...to all...it's still a bit of a mystery since the clod seems to be leaner than brisket...which would make me think I could shred a brisket easier than a clod, but this clod came apart like it was a pork butt.
  4. RickNessly

    Beef Clod

    so...I did an event for the 4th for my church and mainly did pulled pork shoulder/butt...about 75lbs. I was looking for an inexpensive beef option and have noticed both the beef clod and beef chuck roll at the Costco business center. The Clod's were supposed to be 32lb average, but they had a...
  5. RickNessly

    Wagyu Beef Tallow

    I use it on Brisket, Beef ribs and chuck. I put it in a can so it takes on smoke and then I pour it on when I wrap. I swear it makes the flat amazing and the chuck pull apart like pork butts. I'm always amazed how the beef just soaks it up.
  6. RickNessly

    Superbowl Giveaway

    Cin 31 LA 27 4th 12:28
  7. RickNessly

    Guess who isn’t smoking for Super Bowl

    Woke up @5am...-9 F....threw on chuck for shredded beef sandwiches later. Wood/coal smoker's been at 239 steady all day. Not sure why, but I get a sort of self satisfaction when it's really cold out...it's a Minnesota thing...I think
  8. RickNessly

    When to start a smoke?

    just my two cents... 1 - it's done when it's done 2 - because of #1, I aim to get briskets, ribs and butts done about 4 hours before dinner. I wrap the meat in foil (if it's not already) and throw it in a cooler packed with towels. It only gets better in the cooler, it's never been less than...
  9. RickNessly

    Costco Prime Beef Ribs

    that's all I see at Costco now...three bone choice...they used to have 4 bone prime....
  10. RickNessly

    I cooked a whole hog

    looks awesome!...I've been wanting to do one forever...it's like a BBQ bucket list thing...I just need to find enough people to eat it all
  11. RickNessly

    Best Brisket (by accident) I've Ever Made

    came across this post and had to laugh...the two best briskets I've ever made got done much earlier than they should have...I have no idea why. I had a 15lb brisket that was done in about 9 hours @240...was absolutely perfect. Smoking reminds me of golf...you hit that perfect shot and it gets...
  12. RickNessly

    Pulled Pork wrap/hold

    awesome...thanks for the feedback...I was guessing it would be no different than beef, but just wondering if it would pull the same. I've always just pulled the pork after an hour or so.
  13. RickNessly

    Pulled Pork wrap/hold

    Morning all...happy Labor Day! I've been asked to do pulled pork for a group of about 100. I've done some other large cooks before, but it's always been beef ribs or brisket. The nice thing about beef is that I can wrap/hold in a cooler for one to six hours, so I have a pretty big target...
  14. RickNessly

    From backyard to Business

    Reading through the comments made me laugh...I can't tell you how many times I've had discussions with friends or family about starting a food truck business or catering. I agree...friends and family are polite (especially when you are enthusiastic about smoking bbq) because...well...they are...
  15. RickNessly

    commodity Beef and/or Pork

    I was looking at the Costco business site (I have one near my house) and they rate meat prime, choice, etc., but then they also have "commodity beef"...does anyone know the quality of this meat?
  16. RickNessly

    19lb full packer in 12 hours

    thanks all...I've made many briskets and never had one that finished that far under the 1 hour/lb...usually it's way over. One thing I didn't mention that makes it even stranger...I also did 3 racks of ribs and a large butt/shoulder...that should have added hours to the cook. ...I have a ton...
  17. RickNessly

    19lb full packer in 12 hours

    I've seen several posts about time for a brisket...hours per lb, etc. I smoke at 240 and try for an internal temp of at least 195 and then I wrap. Last weekend I put a 19lb brisket on at 10pm thinking it would get done sometime mid afternoon the next day (like always) and then wrap for a few...
  18. RickNessly

    Inspiration from GMC spring cook

    Looks great...I finally got out last weekend to make ribs...been buried in MN for months
  19. RickNessly

    Thick 3 bone beef side ribs

    wow
  20. RickNessly

    Sunday rib smoke

    those look great...I'll have to try the Stubbs Chicken rub...it looks interesting.
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