1st crack at Beef Shoulder a success (Pics)

ncaito

My buddy and I have been talking about smoking a beef shoulder for quite a while now and we finally decided to pull the trigger… Picked up a 12lb beef shoulder from the local butcher last week and planned to smoke it on the egg for pulled beef this past weekend.

We injected with a water, AC vinegar and Frank’s red hot mixture and rubbed it down with Rudy’s Original beef run out of Texas. Smoked it with Pecan chunks and Hickory chips at 250-275 degrees for a total of 9 hours.

Went with my usual beef method – Straight smoke with occasional spritz of injection mix until internal temp reached 160-165. After that we beer braised covered in an aluminum foil pan until we hit an internal temp of 200. Once we hit 200, we uncovered the pan and did a light mop of Buz and Ned’s real bbq sauce for an extra 45 minutes or so until the temp reached 205. Probe went in like butter. FTC for 2 hours and then pulled. It was AMAZING!!!!

Hotch

Looks great. Nicely done sir.

Panathinaikos55

Looks great... nice work.  Nice use of Frank's Red Hot, killer stuff.

ncaito

Thanks. First time I've tried it and it turned out pretty well. I think Aaron Franklin does the same thing for his pork butts.

BigJonMoo73

Looks like it turned out great! The pics look amazing!

SmokeyPitt

I agree that looks amazing. 

SmokeytheEGG

I wish I had me a sammich out of that pan.

YYZegger

Looks really Delicious!  Nice view as well!

lkapigian

Nice cook help me out or @SGH would that be considered part of a shoulder clod, not entire clod?

Chubby

The "Clod" is something we actually see cooked here in  Texas... but many places in the country they're tough to find!!

It's magical piece of meat if you cook it right ...and it sounds like you did!!

ncaito

lkapigian said:

Nice cook help me out or @SGH would that be considered part of a shoulder clod, not entire clod?

This was only part of the clod. I don't believe I could fit a whole shoulder clod onto my LBGE unfortunately. Would love to do one some time.

SGH

lkapigian said:

Nice cook help me out or @SGH would that be considered part of a shoulder clod, not entire clod?

What he has in the pic is a partically separated clod. The whole shoulder consists of 3 heads. In the pic you can see one whole head and the second head. I can't tell from the pic if the second head has been split or not. So he has at least one head and part of a second. Possibly two heads. But the third head has clearly been removed. For illustration purposes. A whole unseperated 33 pound clod:

Cookbook_Chip

Nice!  Gotta try that. Buz n Ned's?  That's a Richmond joint. Where are you?

SGH

@ncaito
I forgot to say above, great job brother. Clod is far and away my favorite thing to cook. Hope that you enjoyed it. 

ncaito

I'm in Brandy Station about an hour and a half northwest of Richmond. You?

ncaito

SGH said:

@ncaito
I forgot to say above, great job brother. Clod is far and away my favorite thing to cook. Hope that you enjoyed it. 

Thank you sir. Really enjoyed smoking it and enjoyed eating it even more. Will absolutely do this again and hopefully a whole shoulder clod down the road.