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Unread 11-18-2012, 03:48 PM   #9
On the road to being a farker
Join Date: 06-22-11
Location: Woodbury, MN
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Very nice! I did a shoulder clod about a month ago, same size if I recall. I found that some of the beef pulled very easy and some not so much. I'm assuming that's because so many different muscles make up the clod. I believe I'll try to remove of the of the tougher cuts from the whole before I do another. Agreed, the flavor is out of the this world!
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