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Corky
12-14-2015, 10:56 AM
22.7 pound Select was the best I could find. Making it for the Christmas Party at work. Used Butcher BBQ Prime Dust and Brisket Injection for injection and Oakridge Black Ops for a rub. Hickory and Apple wood on the OK Joe Longhorn at about 285 degrees. Took fifteen hours. Samples I had wee good. Rest of it is vacuum sealed and stored for Friday.

Did a bit of trimming but not much:
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/12345537_1296137717066784_337838723645565575_n.jpg ?oh=64033e4fc9f1630dd30c5d7dca05dcf8&oe=56DD13CA

I cut the little point part off as I had heard that it cooks faster. Last minute I decided to halve the main piece for more bark area.
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/12373189_1296137820400107_5958569334336097207_n.jp g?oh=60964f424a26947e846cfb147bcbea20&oe=56E8E1DC

Joe is ready! He has a few mods including the Horizon deflector plate. Really helps
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xta1/v/t1.0-9/12342398_1296137850400104_3076077460018108588_n.jp g?oh=28c765b443061ec43a528a12e9e884e7&oe=571E55CE

It is on!
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12342537_1296137923733430_6770989153127339682_n.jp g?oh=d5cd1573d0ef9393f18b4bfb15e878fa&oe=57155B19

A couple of hours in
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xlf1/v/t1.0-9/12346450_1296176420396247_5964050486136051009_n.jp g?oh=449f1c0be7290a6a81aa18453460f2ba&oe=5711130C

Internal up to 138 here
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12360385_1296250487055507_1437460450043352630_n.jp g?oh=af326be5c26a8878376ca6ad600ac5c2&oe=5714192C

Foil time
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/12310647_1296465430367346_1776966775225643482_n.jp g?oh=16ea2fdaf28e6b9abf3ee1c50d91d82f&oe=56DF91FD

Making a mess of it slicing. Does taste good. Beefy!
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xlf1/v/t1.0-9/11219585_1296465460367343_4704889693222612655_n.jp g?oh=7fb321d5ca0a1764493ab446f2b2b600&oe=56DF9F3E

Some of the pulled
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12347950_1296465537034002_936708737503518382_n.jpg ?oh=a53b97da751f461cfc4e656aebfb9442&oe=56E3B7D0

daninnewjersey
12-14-2015, 11:02 AM
Looks awesome!! How many people do you think that would feed?

Corky
12-14-2015, 01:56 PM
Looks awesome!! How many people do you think that would feed?

I am hoping it will feed 25. Should work. Usually one brisket and one butt takes care of the crowd and more. Just wanted to try one of these.

smokainmuskoka
12-14-2015, 03:04 PM
Beautiful cook, brother Corky!

It's nice to see I'm not the only one out there that thinks the bucket under the firebox door is a good idea.

Corky
12-14-2015, 03:49 PM
Beautiful cook, brother Corky!

It's nice to see I'm not the only one out there that thinks the bucket under the firebox door is a good idea.

I am always a bit worried about fire falling on the carport floor and igniting leaves and other sundry flammables that are strewn about. I manage the fire with the side door so it is always open at least a little.

smokainmuskoka
12-14-2015, 03:57 PM
I have an OKJ Highland and do the same. The teeny door and damper requires the door to be open to some degree(no pun intended), and always, safety first, hence the bucket.

And vigilance.

Tango Joe
12-14-2015, 04:03 PM
Been wanting to try one of these, and your cook looks excellent!

AZRaptor
12-14-2015, 04:13 PM
Looks really good, do you basically cook it like a giant brisket? How does the clod differ from a brisket other than size?

Enrico Brandizzi
12-14-2015, 04:23 PM
Wow! It's huge! Great looking bark and smoke ring too.

Corky
12-14-2015, 06:07 PM
Looks really good, do you basically cook it like a giant brisket? How does the clod differ from a brisket other than size?

That's how I did it. Broke it down into smaller pieces to speed cooking and allow for more bark. As I understand things it is three muscles so different from a brisket in that way but has a nice beefy flavor. Wish I could find a nicer one than this select but that was all that was available. To me brisket is easier and faster but I have done a hundred briskets so maybe I am gaining some deep understanding on a spiritual level with that cut. :crazy:

Stingerhook
12-14-2015, 06:55 PM
There are going be some lucky people @ work. Nice job.

Titch
12-14-2015, 07:46 PM
looks good mate,y ou sure made up for being quiet of late.
how thick is that smoker?

Brew-Bq
12-14-2015, 07:49 PM
Nice work, I bet they will love it! We did a big one a while back for a work party. Went the rare/Medium rare route and sliced it thin for sandwiches. Very nice, almost like Prime Rib. Followed Donnie's (Pitmaster T's) advice and trimmed it up a bit and rubbed it heavy w SPOG and cooked hot at 350 or so til 135 ish, let rest and sliced. I havent tried low and slow like a brisket but I bet its good. The main difference between clod and Brisket is the Clod can be delicious rare while the brisket needs low and slow. I would suspect the clod doesnt have near as much fat and might dry out more low and slow but I bet a good pepper stout beef treatment would be delicious! On a side note we had plenty of leftovers and a nice quick reheat/sear on the weber produced tasty leftovers for sandwiches and tacos. Someone else posted a thread based on Donnies method a good while back which is where I got the idea. They had some nice pics to.

Corky
12-15-2015, 12:15 AM
looks good mate,y ou sure made up for being quiet of late.
how thick is that smoker?

I think the metal is 3/16. Is that what you are getting at? Holds temp very well, even on cold (32 degree) and rainy Saturday. With the joints sealed and deflector it runs great. I think fire management is the best thing I came away with from my private session day with Tuffy. A bit more work here than on his Jambo but it works well.

Corky
12-15-2015, 12:20 AM
Nice work, I bet they will love it! We did a big one a while back for a work party. Went the rare/Medium rare route and sliced it thin for sandwiches. Very nice, almost like Prime Rib. Followed Donnie's (Pitmaster T's) advice and trimmed it up a bit and rubbed it heavy w SPOG and cooked hot at 350 or so til 135 ish, let rest and sliced. I havent tried low and slow like a brisket but I bet its good. The main difference between clod and Brisket is the Clod can be delicious rare while the brisket needs low and slow. I would suspect the clod doesnt have near as much fat and might dry out more low and slow but I bet a good pepper stout beef treatment would be delicious! On a side note we had plenty of leftovers and a nice quick reheat/sear on the weber produced tasty leftovers for sandwiches and tacos. Someone else posted a thread based on Donnies method a good while back which is where I got the idea. They had some nice pics to.

Definitely less fat. Injection helped with juiciness. It is decently so. It will be reheated in its saved drippings augmented with some bouillon. I had a big pile of the pulled and really liked it. Good smoke taste. Bark was very tasty. Nice beefy flavor. I'd like to try a prime one with more marbeling.

BigBobBQ
12-15-2015, 01:17 AM
I have to say that shoulder looks like it turned out just right.

cheez59
12-15-2015, 05:55 AM
The dark bark makes for some smoky goodness. You nailed that one for sure.

Meat Lover
12-16-2015, 12:51 AM
I never saw a brisket this size before! But the bark and the juiciness displayed inside are amazing. How was the flavour? Did it have more chewy taste than a normal size brisket?

Great job! Beef rules the pit!

Corky
12-16-2015, 10:45 AM
I never saw a brisket this size before! But the bark and the juiciness displayed inside are amazing. How was the flavour? Did it have more chewy taste than a normal size brisket?

Great job! Beef rules the pit!

It is very tasty.

It wasn't a brisket. It was a shoulder clod. Different cut. Here is an article on it. Much leaner than brisket which may cause issues:

http://thedailysouth.southernliving.com/2015/05/01/shoulder-clod-texass-forgotten-bbq-star/

deguerre
12-16-2015, 11:13 AM
Beautiful cook! I've never done a clod before. Chuck roll, yep (Love cutting those down to get the eye), but not the clod. Beautiful cook there, John! (It must be, as I repeated myself...:mrgreen:)

Meat Lover
12-16-2015, 11:13 AM
Thanks, Corky!

Thanks both for the reply and for introducing me to this cut (shoulder clod). I never tried it before, but I'm visiting my butcher this friday. Will give it first go this weekend.
Many thanks!

Mattb82
12-16-2015, 11:23 AM
Love the bark!

Corky
12-16-2015, 02:30 PM
Love the bark!

The bite was good too! :caked:

deguerre
12-16-2015, 02:33 PM
Oh, boo. Hiss, even. :becky: