Work in progress.
It's been quite a while since I've done a clod. Last one was over 25 lbs, and so big that I cut it into thirds and smoked each a different way.
This started out about 13-1/4 lbs, but came to about 12 after trimming. I'm not that concerned that it's Select, as we know that low and slow tends to bring out the best in lesser cuts of meat.
Before trimming. I took off as much chunky fat and silverskin as I could from the meat side.
Fat side. There wasn't as much as I was anticipating, not like a brisket. Didn't trim at all. I may need to flip once or twice during the smoke.
Did a base coating with Jeff's Texas Style rub, and then another coat with EAT BBQ Most Powerful Stuff rub. It's big enough that I figure it can handle a lot of flavoring.
Also injected with a mixture of beef broth, soy sauce, Worcestershire, and a little A-1 that was left in the bottle.
This went into the fridge, and I will probably start it around 9-10 tonight on the GMG Daniel Boone at around 200° for an overnighter. I'll have a water pan inside, and I will be mopping occasionally.
More tomorrow...
It's been quite a while since I've done a clod. Last one was over 25 lbs, and so big that I cut it into thirds and smoked each a different way.
This started out about 13-1/4 lbs, but came to about 12 after trimming. I'm not that concerned that it's Select, as we know that low and slow tends to bring out the best in lesser cuts of meat.
Before trimming. I took off as much chunky fat and silverskin as I could from the meat side.
Fat side. There wasn't as much as I was anticipating, not like a brisket. Didn't trim at all. I may need to flip once or twice during the smoke.
Did a base coating with Jeff's Texas Style rub, and then another coat with EAT BBQ Most Powerful Stuff rub. It's big enough that I figure it can handle a lot of flavoring.
Also injected with a mixture of beef broth, soy sauce, Worcestershire, and a little A-1 that was left in the bottle.
This went into the fridge, and I will probably start it around 9-10 tonight on the GMG Daniel Boone at around 200° for an overnighter. I'll have a water pan inside, and I will be mopping occasionally.
More tomorrow...