Thanks HT! I have just the clod heart and a few scraps that I'm cooking to pull. I'm figuring about 18~20 hours cook time plus another 2~3 hours of rest in a cambro. Going to 197* and then I'll check it.We do shoulder clod quite often. Do it just like you do your brisket. You won't be disappointed. I am along for the ride on this one, can't wait to see the finish !
HT
Just checked it....198*INT and like butta! Shut the propane off and closed the vents, letting it sit @ temp inda smokehouse for a little bit to fall apart a little more, then into the cambro for 2 hours.That's not bad at all,actually rather quick.
Thanks Chopsaw! T'was a long night for me tending the smokehouse. I think I got (3) 45 minute cat naps... I'm pooped and not long for bed...Looks good swampy .
That's my staple horseradish.Easy to apportion/meter for my tastes.All Beaverton Foods products I've had have been very good.Horseradish ? I just bought some Inglehoffer cream style . Right bite make ya blind . Be good on that beef . Nice cook .
Garlic mayo....I'm not a horeradish fan, but I like wasabi. Use to have an old asian lady I could get some fresh....she grew it....They have these at GFS by me , and not bad on the price . Might run up there today .
Whats on the bread / bun . Horseradish ? I just bought some Inglehoffer cream style . Right bite make ya blind . Be good on that beef . Nice cook .
Thanks Bear!Nothing like a Pile of Tasty Beef!!
Nice Job!
Like.
Bear
I would slice it.Local grocer had a special on pork ribs, 30# case for $19.95....I went to buy one, but they were shiners. Looking around, they also have Beef Shoulder clod for $2.59/lb. (about 20~22# each). It's a huge chunk of meat. I can fit it in my smokehouse, but have never cooked one before. I hear it's more forgiving than a brisket....and I can nail a brisket so....I might pick one up. Any advice from my SMF brethren? Sliced or pulled? what INT would you aim for? Foil or no?