Well, we have one of our semi-regular office outings planned for tomorrow, and the gang has put together a covered dish lunch. Seems like by default I'm "the guy" for the main meat that is served, it's time for me to step up again. Normally I smoke a couple of pork shoulders "old school" for 20-22 hours in a 18.5" WSM. But I wanted to do something different this time. So, the quest for a beef clod began.....
First snag.... A regular shoulder clod is huge. Actually too large for my 18.5" WSM, so I looked a the cousin of the clod, the chuck roll. I found a nice Angus beef chuck roll at my local Sam's Club that was a little over 22 pounds. That should work!!!!!
Going to smoke it over lump charcoal, with some apple and oak whiskey barrel wood for smoke. Fired up the WSM at 7'ish this morning and started to prep the meat. This chuck roll was fairly well trimmed out of the cryovac packaging and I only had to take a little of the hard fat streak out on one side.
This thing is HUGE!!!!!! That is a normal sized cutting board and filet knife!!!
I decided to use some butcher's string to pull it in and make a more uniform mass on the ends. Also this gives me a little wiggle room to get in on the WSM and keep the thinner end from cooking too fast as compared to the main body of meat.
I was originally going to go with my standard brisket rub, but of course I'm out and would have to make up a new batch. When I picked up the chuck roll, I saw they had the Weber Kansas City BBQ rub for a decent price and upon reading the ingredient list, it was reasonably close to my standard brisket rub. So in the interest of keeping it simple, I went with the Weber rub (figured the meat was going to be enough of a distraction). Here is the plan...
I like to rub my beef with a beef bouillon base to add flavor and to give the rub something to help it stick. I used some of the "Better than Bouillon" beef base and mixed it 50/50 with mayonnaise to thin the thick base out. I often use mayo as a coating and binder for meats on the smoker. It adds to the moisture and it basically melts into the meat (works great on chicken!!!!). This mix was then put on the chuck roll and a liberal application of the Weber rub was made.
Here is the bouillon and mayo mix ready to be applied.
WSM is loaded, and ready to go. I'm using a Brinkmann oversized water pan filled with water on this smoke (this is the pre-2008 WSM and the stock pan is the older smaller style). Fired a full ring of lump al la Minion method (top down burn), with chunks of apple wood and a few oak whiskey barrel cuts for smoke.
The meat just barely fits on the top grate. Good thing I tied it up a little with the butcher's string. This is one massive piece of meat!!!!
Yes sir, this is one full top grate for an 18.5" WS !!!
This should take every bit of 22 to 24 hours at 225* pit temp. Once it hits 165* internal, I'm going to foil this monster and continue to cook to 200-205* internal. It was on the smoker at 225* by about 8AM, so I should have some wiggle room for a stubborn stall and still make lunch tomorrow. Once done, I will hold in a insulated cooler until time to pull at the event.
More to come as this progresses....
First snag.... A regular shoulder clod is huge. Actually too large for my 18.5" WSM, so I looked a the cousin of the clod, the chuck roll. I found a nice Angus beef chuck roll at my local Sam's Club that was a little over 22 pounds. That should work!!!!!
Going to smoke it over lump charcoal, with some apple and oak whiskey barrel wood for smoke. Fired up the WSM at 7'ish this morning and started to prep the meat. This chuck roll was fairly well trimmed out of the cryovac packaging and I only had to take a little of the hard fat streak out on one side.
This thing is HUGE!!!!!! That is a normal sized cutting board and filet knife!!!
I decided to use some butcher's string to pull it in and make a more uniform mass on the ends. Also this gives me a little wiggle room to get in on the WSM and keep the thinner end from cooking too fast as compared to the main body of meat.
I was originally going to go with my standard brisket rub, but of course I'm out and would have to make up a new batch. When I picked up the chuck roll, I saw they had the Weber Kansas City BBQ rub for a decent price and upon reading the ingredient list, it was reasonably close to my standard brisket rub. So in the interest of keeping it simple, I went with the Weber rub (figured the meat was going to be enough of a distraction). Here is the plan...
I like to rub my beef with a beef bouillon base to add flavor and to give the rub something to help it stick. I used some of the "Better than Bouillon" beef base and mixed it 50/50 with mayonnaise to thin the thick base out. I often use mayo as a coating and binder for meats on the smoker. It adds to the moisture and it basically melts into the meat (works great on chicken!!!!). This mix was then put on the chuck roll and a liberal application of the Weber rub was made.
Here is the bouillon and mayo mix ready to be applied.
WSM is loaded, and ready to go. I'm using a Brinkmann oversized water pan filled with water on this smoke (this is the pre-2008 WSM and the stock pan is the older smaller style). Fired a full ring of lump al la Minion method (top down burn), with chunks of apple wood and a few oak whiskey barrel cuts for smoke.
The meat just barely fits on the top grate. Good thing I tied it up a little with the butcher's string. This is one massive piece of meat!!!!
Yes sir, this is one full top grate for an 18.5" WS !!!
This should take every bit of 22 to 24 hours at 225* pit temp. Once it hits 165* internal, I'm going to foil this monster and continue to cook to 200-205* internal. It was on the smoker at 225* by about 8AM, so I should have some wiggle room for a stubborn stall and still make lunch tomorrow. Once done, I will hold in a insulated cooler until time to pull at the event.
More to come as this progresses....