What cut of beef?
 

So this is supposedly a beef clod. I guess I was thinking something more closely resembling a steamship so this somewhat surprised me.

My neighbor bought it at the local butcher and brought it over to me.

Is this a typical looking clod or something else? Looks almost like an overgrown brisket.

I want to cook it like roast beef at high heat and internal of ~130ish, but I also want it to be tender!

http://farm9.staticflickr.com/8348/8...6900a67d_c.jpg

http://farm9.staticflickr.com/8478/8...f0f2fb6f_c.jpg

http://farm9.staticflickr.com/8481/8...c63b779a_c.jpg

Looks like a beef shoulder to me. I cook mine for pulled beef ~ never tried cooking it like a roast ~ good luck!

http://i1080.photobucket.com/albums/...m/100_1387.jpg

http://i1080.photobucket.com/albums/...m/100_1389.jpg

Ditto on cooking it to be pulled. A beef shoulder clod is where chuck roasts come from (among other things). Kind'a tough and needs to be cooked slow and low for a long while. IMHO, I've had the best results cooking beef shoulders like pork shoulders. For the beef I keep them in the smoke till they hit 165º then wrap with some beef consume and continue cooking until they fall apart.

Good luck!

I've never cooked a whole one - I cut them up into the general components mainly so I can get the whole chuck-eye for steaks.

I cook clod like brisket. Here is a lettuce wrap a made last time I cooked one. The meat can be used for BBQ sandwiches, in soups, chili, stir fries, with eggs, etc.

http://www.bbq-brethren.com/forum/pi...pictureid=3754

Ditto,
I cooked 100 lbs for my son's wedding just that way and people not only raved about it, they wanted to know where they could buy it prepared like that.