Beef shoulder clod.

[big t bbq]

I got a deal on a 26# shoulder clod, so I trimmed and seasoned with SPOG, and Herb from Provence. It's soon to be on the OKJ Highland for a loooong smoke bath. This will be Sunday evening dinner for 10 people. It's going to be a long night keeping fire. Updates to come.

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[b-one]

Beefcake!!:drool

 

[shyzabrau]

Nice! Are you looking to pull or slice?

 

[submariner]

That ought to be tasty!!!!!

 

[big t bbq]

I am planning to pull.

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[big t bbq]

About 4 hours in, using some KBB, cherry and maple splits, smoker running between 225 and 275 degrees, spritzing with apple cranberry juice because that's what was in the fridge.

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[dward51]

That is going to be some excellent eating!!!!  I did a 22lb one a while back for pulled beef at the office.  Clods & Chuck Rolls are great smoker fodder!!!

 

[big t bbq]

Well at 11:00 last night we started to get a lot of little weather systems rolling through with rain and swirling winds, I was having trouble keeping the temperature regulated so I decided to wrap it up and put it in the oven over night. Here is a picture before the wrap, this was after 10 hours of smoke.

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[SmokinAl]

Wow that looks incredible so far!

Al

 

[big t bbq]

After 22.5 hours of total cook time internal was 203, and probe tender, and 4 hours in the cooler for a rest I pulled and plated on fine Minnesota China. Pulled beef, Mac salad, homemade dill pickles, pickled onions and pickled green beans, also some Branston pickle.

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[b-one]

Looks great! How was the yield,looks like a healthy amount of beef!

 

[big t bbq]

There was enough to feed five adults, two teenagers, and three kids five to eleven years old, with two full one gallon bags left over for more meals later on. This was fantastic, very moist and tender.

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