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  • beef clod with pics

    got a half of a beef clod yesterday, the half wieghed in at just under 11 pounds. nice hunk of flesh, nice marbling and not too thin and not too thick a fat cap on it.


    rubbed worsey sauce and mustard on it.


    made a rub using kosher salt, cbp, cummin, paprika, ancho chili, and some smittees(thks rich).


    prepared a drip pan, sliced up a large onion, sprinkled with the little bit a the rub i had left over and added some beef stock.


    and into the smoker, 225 deg and using cherry for smoke.


    here we are 12 hours later and stuck in plateau at 150 deg internal.


    the plan is to take it to 193 degrees and slice some and pull some. i never did one a these before but found a website that caught my fancy. used there rub recipie and plan on following there recomendations all the way through.

    plan on serving with some coleslaw and corn on cob for supper tonite. will finish up with final pics when done.
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  • #2
    Looks like a great beginning. I can't wait to see the finished and sliced product!

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    • #3
      Oh man, you're making me hungry. Looks great so far. I really like the cherry on beef.
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      • #4
        Erain, you need to move south..we got work here for ya. (by me)
        dang. you been hangin round with Capt. D to long. thats looks PRO COOKED..
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        • #5
          that does look good. :-)

          So, go on, which part of the cow is a 'clod' from ?
          lol
          Kinda looks like the shoulder.
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          • #6
            Originally posted by curious aardvark View Post
            that does look good. :-)

            So, go on, which part of the cow is a 'clod' from ?
            lol
            Kinda looks like the shoulder.
            you are exactly correct CA!!! by the way here is the link to the website i kinda used on this smoke.

            http://bigironbarbecue.wordpress.com...e-a-beef-clod/
            Charbroil SFB
            GOSM
            MES
            Dutch Ovens and other CI
            Little Chief, Big Chief, No Name water smoker
            Weber 22" gold, Smokey Joe, WSM 22"

            Smoked-Meat Certified Sausage Head


            sigpic

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            • #7
              Oh Boy "E", thet clod does look nice. That rub looks right on too. I use one real similar for the clods and chuckies around here. I don't use a mustard slather though. I am anxiously waiting for the final pics of that beast!
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              • #8
                By golly erain, it looks like you're getting it done again! Great looking chunk of meat. I don't find that cut here so I'll just have to stick with chuck roast. Looking forward to the finished pics.
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                • #9
                  Originally posted by Bassman View Post
                  By golly erain, it looks like you're getting it done again! Great looking chunk of meat. I don't find that cut here so I'll just have to stick with chuck roast. Looking forward to the finished pics.
                  I looks amazing E, but since Bassman doesn't get that cut either perhaps we don't get that on the West coast, cuz I have never seen it either. I am so jealous everytime you all do one! Dang!!! Great smoke, how long was the plateau?



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                  • #10
                    wherer's the PICS ! ! !! !........been FIVE HOURS.............lol


                    let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                    • #11
                      so we took it up to 193 just like the video said, covered the foil pan containing the roast with foil and let rest covered in a towel for 45 min while corn was getting done.
                      fore...


                      aft...


                      after the rest...


                      put the knife to it. sweet!!! sliced the heart of the roast.


                      and pulled the ends. made a finishing sauce with some balsamic and drippings.


                      made some coleslaw.


                      and smoked some sweet corn.


                      my supper.


                      thks for cking my pix!!!
                      Charbroil SFB
                      GOSM
                      MES
                      Dutch Ovens and other CI
                      Little Chief, Big Chief, No Name water smoker
                      Weber 22" gold, Smokey Joe, WSM 22"

                      Smoked-Meat Certified Sausage Head


                      sigpic

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                      • #12
                        Wownow thats what I'd call a meal.looks like you had it going there.
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                        • #13
                          Meal fit for a King! Yum for sure! Thanks E for sharing the link and your supper!



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                          • #14
                            Looks like it came out grea E. Nice looking hunk of beef.
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                            • #15


                              Erain I can be in Minnesota in 18 hrs!!!!!

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