Beef Clot Help

bigguy136 · November 2012

I don't see many posts for doing beef clots. I have a 15 lb clot I'm putting on this weekened. I've done 20+ pork shoulders over the last year. Do I use the same rubs? Same temps? Smoke wood? Thanks all.

BigWader · November 2012

?clod?

Look for Clay's Pulled Beef...http://www.dizzypigbbq.com/recipesPulledBeef.html

I've never done it - on the list but the feedback is really good.

fishlessman · November 2012

only real difference ive seen with pulled beef verse pork is that the finish temp is higher, usually above 210. i havent done the clod but have done the roll and i did use foil right at the end after 185 degrees and spritzing with some seltzer when foiling doesnt hurt. with the higher finish temps i think the foil is needed more

fishlessman · November 2012

for rub i dust with a little white sugar, some lysanders spicey bourbon rub, and a little dp cowlick

IrishDevl · November 2012

I use the same rub and use a hickory/fruit blend (no reason why I just do). Let it smoke just like a butt and I pull around 205, but I always check with my thermopen and at 205 it just slides in simple. Basically same rub as pork or you can use one specifically meant for beef. My favorite.

bigguy136 · November 2012

I guess this is my first but now I know they are clods :) I picked it up and it's 20 lbs and looks like a thick brisket. My pork shoulders take about 21 hours at 250° and my briskets are 12 hours at 275°. Do I want to go 250 or 275? Will it cook quicker like the briskets?

IrishDevl · November 2012

Not much in the difference between 250 and 275 in my opinion.

bigguy136 · November 2012

Should I plan on the 12-14 hour area or more towards 20-22 hours?

fishlessman · November 2012

never cooked the clod section but i think its tougher with more grizzle than the roll section. was me i might cut it in half and shoot for 16 hours making a decision at the 10 hour mark to either lower temps or raise them and use foil. i only remember maybe a half dozen clod cooks posted on the forum in maybe 10 years

IrishDevl · November 2012

I has a 9 pounder and it took 15 hours if that is any help

bigguy136 · November 2012

I has a 9 pounder and it took 15 hours if that is any help

Very much so. Thanks!

bigguy136 · November 2012

i only remember maybe a half dozen clod cooks posted on the forum in maybe 10 years

I better get lots of photos as I go and post as much detail as I can.

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Beef Clot Help

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