big_weight
Got Wood.
- Joined
- Nov 17, 2012
- Location
- Texas
Googled beef clod, as I had seen it on one of the competition shows, but had no idea what it was. That led me to a positive article by Steve Raichlen. (Google "raichlen clod" to see article).
So, two weeks ago, I decided to smoke one on the kamado. One reason for shoulder was to try to get more edible meat for the smoke effort, versus brisket. I seasoned with kosher salt, medium ground pepper, and just a little cayenne.
Observation 1 - can be hard to find. Three local butcher shops didn't have beef shoulder, and couldn't (or wouldn't) get one. Local Whole Foods carries them in stock, and had them on sale for $4.99/lb, so I bought a 16 pounder.
I followed Raichlen's recipe and cooked at 225, working toward his recommended 175 IT wrap temp, heading to a 200 IT final temp. After 17 hours, IT was only 170.
Observation 2 - Probed tender at 170, so I pulled it, wrapped it, and put it in cooler for 3 hours.
Let it stand to 150 IT, then cut some. It was tender, and taste was wonderful. I started slicing and eating and slicing and eating, and forgot to take pix. It was really good. Put about half of it in Seal-a-meal and froze it, as wife and I could eat only so much.
This week, pulled it out of freezer, thawed out and reheated.
Observation 3 - Reheated shoulder did not taste nearly as good as reheated brisket does. Admittedly, my sample size is a whopping -1-.
Observation 4 - Will definitely do another shoulder, but not before I do another brisket.
Don't see much beef shoulder coverage here, so interested in hearing any others' experience.
So, two weeks ago, I decided to smoke one on the kamado. One reason for shoulder was to try to get more edible meat for the smoke effort, versus brisket. I seasoned with kosher salt, medium ground pepper, and just a little cayenne.
Observation 1 - can be hard to find. Three local butcher shops didn't have beef shoulder, and couldn't (or wouldn't) get one. Local Whole Foods carries them in stock, and had them on sale for $4.99/lb, so I bought a 16 pounder.
I followed Raichlen's recipe and cooked at 225, working toward his recommended 175 IT wrap temp, heading to a 200 IT final temp. After 17 hours, IT was only 170.
Observation 2 - Probed tender at 170, so I pulled it, wrapped it, and put it in cooler for 3 hours.
Let it stand to 150 IT, then cut some. It was tender, and taste was wonderful. I started slicing and eating and slicing and eating, and forgot to take pix. It was really good. Put about half of it in Seal-a-meal and froze it, as wife and I could eat only so much.
This week, pulled it out of freezer, thawed out and reheated.
Observation 3 - Reheated shoulder did not taste nearly as good as reheated brisket does. Admittedly, my sample size is a whopping -1-.
Observation 4 - Will definitely do another shoulder, but not before I do another brisket.
Don't see much beef shoulder coverage here, so interested in hearing any others' experience.