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Unread 11-18-2012, 09:33 AM   #1
jasonjax
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Join Date: 12-20-07
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Default First Shoulder Clod w/ Pron and more to come

After much consideration I decided to go with low and slow and make pulled beef for my first foray into cooking a clod.

The hunk o' meat weighed in around 21 pounds. I've been cooking it since around 7pm last night @225ish. I just added some beef consommé at 165* internal and foiled it in a pan raised a bit off the liquid.

I plan to take it to internal of ~195* and let it rest for a good hour or so before attempting to pull it.









Rubbed it with L&P thick worcestershire and a mixture of John Henry's Mojave Garlic Pepper and Oak Ridge Santa Maria.

Trimmed and rubbed. My hand for scale.(thats not blood, it is worcestershire) I don't have woman's size hands either.






~14 hours low n slow, internal is ~165. I'm about to put it in the pan and foil it.




I'll post more when I pull it. Hopefully it turns out well because it is a WHOLE LOT OF MEAT!
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