We'd talked about this beef shoulder clod some time back. Today the
local PBS station was marathoning episodes of Barbecue U. and one
episode featured this big cut. Raichlen cooked it at a fairly high
temperature, 325F or so. He said it took about 12 hours at that temp.

It looked mighty good when he was done. I might have to investigate
where to get one of those and give it a try.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)