Cool and rainy in our part of Ontario yesterday so had to keep the old WSM inside for the whole cook. I had my butcher square up an 8 lb chunk of clod to help with even cooking and seasoned it with kosher salt and coarse pepper. Full water pan and cherry for smoke, the temp bounced around a bit but spent most of the time around 240. Started mopping after 4 hours with a redeye mop recipe from Paul Kirk. Turned it fat side down for a couple of hours more until IT was 160 then wrapped in butcher paper until up to 191. Rested for an hour then sliced it up.
Extremely tender and moist, not too smokey. Served with a mustard beer sauce and sweet onion. The more clod I smoke the less inclined I am to do brisket, we just love them clods!
Extremely tender and moist, not too smokey. Served with a mustard beer sauce and sweet onion. The more clod I smoke the less inclined I am to do brisket, we just love them clods!