Beef Shoulder Clod
On Jun 18, 8:11 pm, "Bill" > wrote:
> Anyone of you learned Q'ers here had any experience smoking a shoulder clod.
> Could use any advice you can offer a relative newbie.
> Thanks
>
> FatBill
I've cooked a couple. The ones I've had to cook seemed less fatty
than a brisket, and it's a big, thick chunk o' meat. Due toth e time
constraints when I'm typically cooking them (out "camping"), I'd
probably cut any future ones into halves or thirds, and have an easier
time getting them to my preferred level of tender. Whole, at 12-13
hours of 275, I still found them to be a bit chewy (compared to my
brisket) but most of the folks eating it thought it was great stuff.
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