Toying with the idea of doing a shoulder clod for the 4th. Done the research and seen there are basically pulled and sliced camps out there. Going to do a few briskets and some butts so will have both sliced and pulled meats as it is. Just looking for some advice. Was planning on doing it like a brisket, take it to about 195 and wrap/cambro until ready to serve. Worst case l'll just let the meat tell me what to do with it. Regardless any pointers or voices of experience would be welcomed
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I've done 1, so take my advice for what it's worth. I did mine low and slow, and for that piece of meat it was not the right choice. It was a little too lean for that approach, so turned out dry in parts. It wasn't horrible, but not as good as it could have been. So, as you say, let the meat tell you what to do with it. If you are committed to a path, make sure you get a custom-selected cut of meat for that method. Otherwise, inspect the meat once you have it and decide based on how marbled it is and how much connective tissue it has. -
I think cooking it like brisket is the way to go, but how many people are you feeding? A full clod is huge. Be prepared for a 20 hour cook. Thickness determines cook time. A clod is a lot thicker than a than a 10# Boston Butt. Clods weigh in at over 25#s. Have fun! A clod is a great tasting piece of meat.Comment
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Ive done a whole chuck roll twice which i would expect to be simular to a shoulder clod. I cook like brisket and then shred. Always very good. If you cook at 225 Id budget time. A 30 lb chuck roll took me about 30 hrs and I wrapped around 165. Also if you do shred i recommend collecting the drippings and mixing that in as you shred.Comment
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Found some pictures
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cook just like a brisket, but inject the crap outta it. also inject with some canola oil. Crutch around 165 with foil with about a 1/2 cup of beef broth. once temp is hit, remove from foil, add back to pit to tighten up bark. When bark is back where you want it, wrap again and hold.Comment
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