Memorial Day Beef Clod

[jcam222]

The weather has been difficult to fit a smoke in the last few days. I decided it is happening tomorrow rain or shine LOL. I will update at some point of the cook and the finished product later tomorrow.

Just about 46 lbs. between the two untrimmed. Got these at GFS

Trust your butcher :) I often do my own inject but last time I used this and man the results were unquestionably better than mine from a moisture standpoint. I will develop my own similar to this sooner or later. This stuff is great though, mixes right up with no lumps. Pumped them good and full with my Spitjack injector.

Trimmed , separated and rubbed up with my mix of coarse S&P plus cocoa and coffee. I usually separate the smaller end and would have ended up with 4 pieces. Due to some extra trimming needed ended up with 5. The narrow ends make amazing pulled beef usually and I get slices from the large end. Going to use a mix of post oak and hickory I believe this time around.

Last but not least some trimmings for my mini goldendoodle. Shes spoiled as hell lol. I trim pretty liberally so she gets some. Usually I fry them and freeze up smaller bags for treats. This time I am going to smoke them some for her :)

Well thats it for now. I am in the middle of my other project making chicken adobada shout out to Z zippy12 for his post on the pork adobada. Looked so good I had to try it with some chicken thighs i needed to use up.

 

[smokerjim]

that's going to be some good eats, I think me mouth is watering already

 

[chilerelleno]

Let me grab a cold one and hop in the car, cause I'm along for this ride.

 

[jokensmoken]

I really like butcher bbq brisket injection...
I have a hard time finding even choice briskets in my area, so many times I'm stuck using select...not that there's anything wrong with select except it really lacks the good marbling I'd like and wrap or not the flats always seemed s bit dry...
Never a remotely dry brisket since I started using butchers bbq brisket injection + a little Worcestershire.

 

[forktender]

That is a pile of meat, can't wait to see how it turns out for you.
Man, spoiled is an understatement, your dog owns you.
That's a nice batch of sausage right there, I love my dog but there is no way he's getting a batch of sausage.

 

[gmc2003]

Looks like your off to a great start - looking forward to the finish.

Chris

 

[jcam222]

Well overall this was a pretty smooth cook. I smoked for 4 hours at 250F with post oak and hickory for my wood chunks. Just good old GFS lump charcoal for fuel. Hard to beat for the price.

Up this morning getting the cooker ready to roll. I absolutely love my 270 , this is the large, someday I will buy a brand new Memphis model too. This thing is truly set it and forget it once you get temp settled in.

Had not tried this before but just threw in a can of green beans with a lb. of my homemade BBB and onion. LOVE them.

Small ends and trim finished in about 5 1/2 hours. Threw them in the cooler for about 2 hours.

Got these slices from the small pieces along with some burnt end and a little chop. Not the greatest smoke ring but man the flavor is money. Love the cocoa espresso infused rub.

Bigger pieces took about 2 more hours. After the first 4 hours at 250F I let the smoker run on up to about 325F to turbo the cook lol. These were in the cooler for about 2 1/2 hours too.

Got about a half pan of fall apart "pulled" from one of these. It is my favorite part probably. Mixed the bark in here too. I got some more slices as well and saved a bigger piece whole to freeze for later. Well thanks for looking!! Time to eat some more lol.

 

[chilerelleno]

Looks edible.



Just kidding, it all looks very good.
Mmmmmm, pulled beef sammies, yum!
Nice cook.
Like!

 

[forktender]

Stuff like this keeps me coming back to this site.

https://www.smokingmeatforums.com/threads/memorial-day-beef-clod.287356/#post-1960752

 

[weev]

Yum Looks Great
I love using Butchers Bbq injections Have you tried the pork one yet? The first time I tried it I did 2 butts one with one without and my family could instantly tell which one was injected

 

[Bearcarver]

Wow---What a Beautiful Pile of Beef you got there!!
Nice Job jcam!!!
Like.

Bear

 

[disco]

Beautiful beef, Bro! Big like!

 

[SmokinVOLfan]

Looks great! I could def hit some of those pulled beef sandwiches.

 

[jcam222]

Thanks all! The one thing about clod is that the grain seems to be all over the place making it hard to consistently slice across the grain. Its very tender though either way. Ultimately I want to get this down to the point where virtually all of it falls apart into pulled. There is one part of the large end that seems to be extremely lean that wont get to that point.

 

[Bearcarver]

Thanks all! The one thing about clod is that the grain seems to be all over the place making it hard to consistently slice across the grain. Its very tender though either way. Ultimately I want to get this down to the point where virtually all of it falls apart into pulled. There is one part of the large end that seems to be extremely lean that wont get to that point.

I usually get one little "tuff to pull" area in my Chuckies too.
It's usually near the middle of one end, and it's all twisted & tight, almost seems knotted.

Bear