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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-10-2013, 09:40 PM | #1 |
Full Fledged Farker
Join Date: 12-14-11
Location: Forest Grove, Oregon
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Overnite Shoulder clod smoke
I am cooking a fourteen pound shoulder clod for pulled buffalo for our church. They want to eat at noon and I was trying to figure out when to put it on. My idea was to put on at 10 the night before on smoke, then check in the morning and raise the temp if needed. I am looking at around 200 IT before pulling. I was hoping to let it rest for an hour or two. Do you think that a twelve hour smoke would be enough? Buffalo shoulder clods are very similar to beef.
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01-10-2013, 10:13 PM | #2 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
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01-11-2013, 05:58 AM | #3 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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Well, isn't the rule of thumb 1.5 hours per lbs? You'd be looking at 21 hours for 14lbs. I'd do it a day or two in advance
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01-11-2013, 06:44 AM | #4 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Did some 20# beef clods last summer along with some pork butts. I cut the clods in half so they would cook similar to the pork and get more bark too. They took about 12 hours. I try and cook about 275°. Have fun.
The time line went something like this: On at 10PM, into foil at 5:30 AM and into a cooler for transport at 10:30 AM. Lunch started at 1 in the afternoon. All the meat was in the 205° range internal and had a nice rest of 2.5 hours. |
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01-11-2013, 06:47 AM | #5 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Can ya split it in half and do two 7's That would help with timing
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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01-11-2013, 07:03 AM | #6 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I did a clod that was around 22lbs and cuf it in half. Worked great and shortened the cooking time.
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