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qman · 08-26-2005, 04:05 PM

Pretty much so, DWFII. I cook to internal temp of 160 or so, then foil it and continue to 190, then put it in cooler, or in turned-off oven in kitchen [wrapped in towel] for a couple of hours. This will give you pullable meat. Actuallly, that is about the same way I do brisket too. Cook at low temp. 200-220 range.

08-26-2005, 04:05 PM	#6
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	RE: Beef Shoulder Clod Pretty much so, DWFII. I cook to internal temp of 160 or so, then foil it and continue to 190, then put it in cooler, or in turned-off oven in kitchen [wrapped in towel] for a couple of hours. This will give you pullable meat. Actuallly, that is about the same way I do brisket too. Cook at low temp. 200-220 range. __________________ qman Para Bellum