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Unread 01-10-2013, 09:40 PM   #1
buffalotom
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Default 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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Unread 01-10-2013, 10:13 PM   #2
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Quote:
Originally Posted by buffalotom View Post
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.
Bison is leaner it will take longer to cook than beef. I would pan it up with a little liquid after 6 hrs and take it to 205-210 or it might not pull. Good luck!
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Unread 01-11-2013, 05:58 AM   #3
MaximumJEFF
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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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Unread 01-11-2013, 06:44 AM   #4
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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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Unread 01-11-2013, 06:47 AM   #5
WineMaster
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Can ya split it in half and do two 7's That would help with timing
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Unread 01-11-2013, 07:03 AM   #6
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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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