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Shoulder Clod

unit26unit26 Posts: 45
edited January 2012 in Beef
I have got a 15 pound clod that I am going to cook on my XL BGE.  I have cooked them on other grills before, but this is the first one on the BGE, as I just got the egg from Santa.  I cook these instead of briskets because I find there is less wastage.    If anyone has any clod experience I would love to hear it.  I am just getting into cooking by internal temps instead of look and feel, so any suggestions on internal temp?   I have found the members of this forum are not your everyday grillers so I wait in anticipation for replys.  


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