We are trying something new for the family Christmas Feast.

I'm an avid smoker but have never smoked a whole clod before.

I'm planning to prep it like a brisket but would greatly appreciate any input.

Nice idea. I'll bet it will be just unreal if you do it right. I've never done it, eaither. Just relieved you're not going to try the tricks you would with pork shoulder. Pork and Beef are just too different.

That said, I'll bet you'll find some good advice and kick butt with this. Please let us know how it turns out.

Will do.

Ate this at an "employees's picnic" years ago & it was out of this world. Been wanting to try it ever since.

Local meat market has them 20'lbs & up. THOSE ARE HUGE!!

(Mouth is watering just thinking about it!!)

I've never tasted that nectar. If it works for you, I'd love to try emulating the recipe you use. My love for beef comes in streaks.

Seems everyonr is craving it more these days because the price is so high.

Local eatery has a "steak bar" on their buffet line & it's actually been out selling their seafood!

"Robert Scott" > wrote in message
...
>
> We are trying something new for the family Christmas Feast.
>
> I'm an avid smoker but have never smoked a whole clod before.
>
> I'm planning to prep it like a brisket but would greatly appreciate any
> input.
>
> --
> Robert Scott

Check here, from one of the BEST.

http://www.dannysbbq.com/recipes.asp?rid=79

Danny is a very respected BBQ Pitmaster in the BBQ world.

On Fri, 10 Dec 2010 18:11:16 +0000, Robert Scott wrote:

> We are trying something new for the family Christmas Feast.
>
> I'm an avid smoker but have never smoked a whole clod before.
>
> I'm planning to prep it like a brisket but would greatly appreciate any
> input.

It's my understanding that the chuck roll is the better of the 2.

-sw