sdtoots
Wandering around with a bag of matchlight, looking for a match.
Grew up with every 4th of July my dad would put about 100 pounds of Beef Shoulder Clod stuffed with parsley and garlic, wrapped in unbleached muslin in a pit, slap a piece of tin roofing and cover it with dirt, wait 12 to 15 hours and it was the best. I'd like to know if it's possible to smoke a muslin wrapped shoulder clod on my BGE and replicate the taste of a deep pit BBQ.
