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Old 01-23-2014, 10:16 PM   #1
bbqgeekess
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Default BBQ'd Beef Shoulder w/ pR0n

Sprouts $1.99/lb shoulder meat, that they normally use for 85% lean ground beef. BBQ'd @ 290F or so until 190F -- no foiling. Sliced without rest because we were hungry--was delicious! Was tender and moist.



This was the first smoke on my upgraded Mini WSM -- upgraded from SJS to SJG; works great.
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Old 01-23-2014, 10:18 PM   #2
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Looks awesome. Nice smoke ring too.
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Old 01-23-2014, 10:22 PM   #3
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Very Nice!!
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Old 01-23-2014, 11:26 PM   #4
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Looks real tasty!
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Old 01-23-2014, 11:29 PM   #5
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I'd hit it...
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Old 01-23-2014, 11:39 PM   #6
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Wow. I will have to try one of those. Looks real nice.
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Old 01-23-2014, 11:41 PM   #7
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Quote:
Originally Posted by Bigr314 View Post
Wow. I will have to try one of those. Looks real nice.
Check out their ads each week at http://www.sprouts.com

They don't have the 85% lean ground beef on sale very often, maybe a few times a year. I think they charge like $3.99-$4.99/lb normally.

I bought 45 pounds of the shoulder (ground beef) meat and put them in deep freeze in original cryo packs.



By the way, are these "clod" cuts?
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Old 01-24-2014, 03:20 AM   #8
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Based on that tendon that is running through the middle (which gets removed for flat irons), it sure looks like the clod. Nice work.
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Old 01-24-2014, 03:51 AM   #9
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Delicious looking!
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Old 01-24-2014, 05:01 AM   #10
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Quote:
Originally Posted by sliding_billy View Post
Based on that tendon that is running through the middle (which gets removed for flat irons), it sure looks like the clod. Nice work.
Thanks for identifying :) I guess this cut would be analogous to the picnic on a hog? Whereas the chuck would be the butt?
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Old 01-24-2014, 05:08 AM   #11
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Btw, this is the biggest smoke ring I've ever had. I wonder if it is because I put the meat in semi frozen? It'd stay colder longer allowing more smoke in? Perhaps allow more cure / seasoning / salt in as well.

Also maybe being semi-frozen is why it used an almost full basket after 3 hrs at around 290F in 14F weather. Hrm, lol.

If I were to guess I'd say the very center internal temp was around 30F when I threw it on. The exterior being around 50F I'd say.
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Old 01-24-2014, 05:13 AM   #12
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Looks real good, and the added cure/seasoning/salt did help with the smoke ring.
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Old 01-24-2014, 05:18 AM   #13
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Quote:
Originally Posted by bbqgeekess View Post
Thanks for identifying :) I guess this cut would be analogous to the picnic on a hog? Whereas the chuck would be the butt?
Actually it is the opposite. The clod is the upper muscle and the chuck roll is under it.

As for that price at Sprouts, was that an advertised special (if so at what location)? I checked my local specials online this morning, and it wasn't listed. Maybe they will give me that deal if I show them an add. $1.99 for clod is robbery. Even RD down here (pretty much the only place that stocks it unless you pay even more for a special order with a butcher) charges around $3.50.
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Old 01-24-2014, 05:57 AM   #14
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Quote:
Originally Posted by sliding_billy View Post
Actually it is the opposite. The clod is the upper muscle and the chuck roll is under it.

As for that price at Sprouts, was that an advertised special (if so at what location)? I checked my local specials online this morning, and it wasn't listed. Maybe they will give me that deal if I show them an add. $1.99 for clod is robbery. Even RD down here (pretty much the only place that stocks it unless you pay even more for a special order with a butcher) charges around $3.50.
The sale was last week (expired 2 days ago). They normally charge around $4 per pound for that ground beef. Also, the ads are all different depending on location I found out. But if I were you I'd check http://www.sprouts.com ads each Tuesday and watch out for the deals. The week before I got farm fresh, non enhanced, whole chickens for 99 cents a pound and super tasty jack cheese for $1.99/lb. On sale this week are some really super tasty cherry's for $1.99/lb (normally around $6/lb they say).
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Old 01-24-2014, 06:44 AM   #15
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Wow 1.99 is crazy, and you cooked it perfectly - Shoulder clod can handle hotter temps, I cook mine at 350 all the time. Hell, Kreuz Market in Lockhart says they cook theirs at 600.
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