jasonjax
Babbling Farker
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!
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!