Beef Shoulder Clod

[forkin pork]

Doing my first Beef Shoulder Clod 24+ Lbs

Has anyone cooked this before?

Want to cook to 185 degrees F.
From what I read, should take 24 hours

My Treager is running between 200 and 230 F
I am only 4 hours into the cook and my 2 meat probes are showing 106 and 109

I will anticipate the "stall", but does the meat temp raise this fast and so early?

Any advice please?

 

[jokensmoken]

Yes...it isnt unusual at all...in fact for food safety reasons you want the temp to rise fairly quick the first four hours.

 

[jcam222]

I cook these often. Id advise raising your cook temp to 275F. It is still going to take plenty long to cook that size a clod. I wrap around 165F and when probe tender at around 205F I cooler for a least an hour and better yet two hours.

Did you separate the smaller end from the large end? I do as it finishes much earlier than the huge thick end. The small end is much more marbled and at around 205F will fall apart into amazing pulled beef and some slices.

 

[forkin pork]

Thank you both for putting my mind at ease, I will up the temps to 230 f which will run me at 225 - 235 f …. don't want done too soon.

Also, no I did not separate smaller end as my meat seemed rather uniformed for the most part and yes I did read that the smaller end pulls great.

I will be cooling the beef shoulder meat for a couple of hours as I do 15 lbs of chicken thighs.
Planning to serve around the same time.

PS.... I think I may have hit a small first stall at 111 f

 

[forkin pork]

Well a little past the 8 hours mark and meat temps have slowed down. Right now only 124*f

I have to say that this is my first very large cut of meats and a long cook with my Traeger, I'm not happy with it, I have had and seen much better performing BBQ/Smokers, like my sons Gorilla Grill Smoker.

 

[jcam222]

What is it that your not happy with at this point out of curiosity?

 

[noboundaries]

There's a great YouTube video about breaking down a shoulder clod, if interested for next time.

 

[forkin pork]

Well jcam222, I'm not going to say Traeger is a waste of money, but the prices they are asking are steep $$$, for the performance and cooking reliability you get from them, as well as the quality of materials.

My son purchased the $900ish model from Gorilla Grills, built very strong, built with heavy gauge steel, holds a very nice temperature range, within 5 degrees higher or lower.
You can also obtain, very high temps on the Gorilla for grilling and searing.

I think I can probably say more positive things about Gorilla Grills, but if you need more info, I can explain.

As far as my Traeger, it is by far made of lesser, thinner metals, very light weight compared to Gorilla Grills

I too spent $900ish for my Traeger, money not well spent.

Traeger, like I said, is lighter gauge metal/material, plus I feel the electric pit temperature setting gauge system is a crock of sh#t.
Temperatures are all over the place for the most part, and can't control because of the thin sh#tty materials.
Temps setting at 225 degrees F will range from 190 degrees to 235 degrees, and that is on a good weather day.
Rain or snow I say cook in side.

My cook today was on a very nice weather day, slight breeze, sunny 76 degrees, and the pit temps where very unsettling and hard to control.

At 12 midnight the meat temp was at 135 degrees f, so not trusting the Treager I pulled the beef clod and just stuck it in the convection oven at 225 dregees and went to bed, and let the oven and the WIFI temp system do its thing and keep me alerted if things turned for the worse.

Sorry so long, any questions on my beef cook or Treager, just post and thank you all for your comments, questions, interest and help.

 

[jcam222]

My baby Traegar has wild temp swings as well. Relative to the meat being 135F still around midnight I’d guess that clod might be an actual 20 hour smoke at 225. Pure guess