Mini Clod

[scorched_porch]

Thanks folks! Appears I'm on the right track. I'll let you know what happens.

[Jerod Broussard]

I would cook it like a chuck roast/brisket and take it to 200-ish, or whatever temp screams probe tender.

[chudzikb]

I did a shoulder a couple of weeks ago. I think I took it out at 135 or so? I wanted rare beef, and I was prepared to slice it. Worked out very well for me. Good flavor and fantastic sandwiches. Probably the best I have done with beef to date.

[scorched_porch]

I've heard some tall tales about monstrous beef shoulder clods around 15 pounds and bigger, so when I was in Costco today I came across a shoulder cut labeled as "Clod" but weighing in at around 5 pounds. My interested piqued, I bought the thing - at 4.99 a pound it wasn't too bad. So anyhow I schlepped it home, trimmed it like I would a brisket slathered it with a mustard base (mustard, Jack Daniels, cider vinegar, brown sugar, tabasco, and some Worcestershire) and blasted it with some Owen's BBQ Tatanka Dust rub that I'm right partial to.

Question is - Assuming I cook this thing like a brisket when does it come off? 195/197? 203/205? Recommended Pit Temp? 250? Anyone ever seen a "clod" around 5 lbs? Thanks for any input I can harvest. BTW - here's what the "clod" looks like, trimmed, slathered and seasoned.