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Message
re: Smoking a shoulder clod- with pics
Posted on 11/21/17 at 10:26 am to pdubya76
Posted on 11/21/17 at 10:26 am to pdubya76
I've only smoked clod once. The stall was for 4-5 HOURS. I just kept the temps low and the pecan wood smouldering.
Take half and spray it with an apple juice infused with a little sugar and habeneros.
As long as your temps are low, you can make candy coated beef. It's like crack.
Take half and spray it with an apple juice infused with a little sugar and habeneros.
As long as your temps are low, you can make candy coated beef. It's like crack.
1
Posted on 11/21/17 at 12:40 pm to X123F45
I’m 12 hours in and at 165. It looks like it’s finally coming out of the stall.
Posted on 11/21/17 at 1:10 pm to pdubya76
Posted on 11/21/17 at 1:39 pm to pdubya76
I'm gonna need some money shots of that thing sliced up.
Posted on 11/21/17 at 1:43 pm to pdubya76
Blacks in Lockhart is my favorite.
Posted on 11/21/17 at 1:54 pm to lacajun069
Where did you purchase the shoulder clod from? was it very expensive when compared to US prime whole packer brisket?
Please post more picture especially post cook and sliced.
Please post more picture especially post cook and sliced.
Posted on 11/21/17 at 2:15 pm to lacajun069
I got it at McComb market in McComb Ms. They always have a good selection of meat and they cut in house. I paid 2.99 a lb for the clod. They had a prime brisket for 3.99 but it wasn’t on sale.
Posted on 11/21/17 at 4:02 pm to pdubya76
Never been to that place before. Do they have beef ribs?
Posted on 11/21/17 at 4:46 pm to Bushmaster
They had the short ribs but not the dinosaur bones as my kids call them. They can probably get them with a little notice.
Posted on 11/21/17 at 7:03 pm to pdubya76
Well, it’s done and I must say that I like that cut better than brisket. I brought it up to 187 when I pulled it. It was on the smoker for 17 hours total. The beef flavor was excellent and the texture was like pulled pork.
Posted on 11/21/17 at 7:29 pm to pdubya76
I've done a couple and always like them. A lot of the Lockhart places have them but not much anywhere else. I've bought them at Hi Nabor, and they aren't terrible expensive. They come cryovac.
Yours looks great. Enjoy.
Yours looks great. Enjoy.
Posted on 11/21/17 at 7:39 pm to pdubya76
Well that looks delicious
Posted on 11/21/17 at 8:04 pm to pdubya76
Wow! That looks good!
Posted on 11/21/17 at 8:11 pm to pdubya76
Where did you buy the clod?
Posted on 11/21/17 at 8:14 pm to pdubya76
quote:
6.5 hours in and it’s at 144. I should be hitting the stall shortly. It gonna get wrapped in butcher paper around 160-170.
PDub. That looks badass.
Quick question and pardon my ignorance. But are you referring to internal meat temp is 144 at 6.5 hours?? Or temp of your smoker??
TIA
Posted on 11/21/17 at 9:10 pm to mrservon
Internal temp... I ran the smoker between 225-240 for the duration of the cook.
Posted on 11/21/17 at 9:11 pm to fatboydave
I bought it at Mccomb market in Mccomb, Ms.
Posted on 11/21/17 at 9:39 pm to pdubya76
What's a normal size weight wise for that cut?
Posted on 11/21/17 at 10:58 pm to Chatagnier
15-20 lbs
Posted on 11/21/17 at 11:12 pm to pdubya76
That looks delicious. Nice work.
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