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First Beef Shoulder Clod With Pron

Corky

Corky

is one Smokin' Farker
Joined
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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:
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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.
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Joe is ready! He has a few mods including the Horizon deflector plate. Really helps
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It is on!
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A couple of hours in
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Internal up to 138 here
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Foil time
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Making a mess of it slicing. Does taste good. Beefy!
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Some of the pulled
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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.
 
smokainmuskoka said:
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.
Click to expand...

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.
 
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.
 
Looks really good, do you basically cook it like a giant brisket? How does the clod differ from a brisket other than size?
 
AZRaptor said:
Looks really good, do you basically cook it like a giant brisket? How does the clod differ from a brisket other than size?
Click to expand...

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:
 
looks good mate,y ou sure made up for being quiet of late.
how thick is that smoker?
 
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.
 
AussieTitch said:
looks good mate,y ou sure made up for being quiet of late.
how thick is that smoker?
Click to expand...

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.
 
Brew-Bq said:
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.
Click to expand...

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.
 
The dark bark makes for some smoky goodness. You nailed that one for sure.
 
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!
 
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:)
 
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