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Pulled Beef

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  • pantsypants
    pantsypants Posts: 1,191
    edited May 2014
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    I am going with the chuck blade
    Toronto
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  • DMW
    DMW Posts: 13,832
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    OK, I think that's basically the same as beef clod I think. Should be the same thing. Post a pic when you get it.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • pantsypants
    pantsypants Posts: 1,191
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    yeah i am cooking it for next Sat ,

    how long do you think a whole clod would take ?
    Toronto
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited May 2014
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    pantsypants said:
    yeah i am cooking it for next Sat ,

    how long do you think a whole clod would take ?

    Check this out, I did a 24 lb beef clod here, and it was awesome!:


    Packerland, Wisconsin

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  • pantsypants
    pantsypants Posts: 1,191
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    Amazing !! thanks ,
    do you think that is enough to feed 35 people ? ?

    Also I have a large , I will be able to fit that sucker on there ?
    I am suprised that it only took 14.5 hours ? I would have thought it would be about 20 ?

    Toronto
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
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    pantsypants said:

    Amazing !! thanks ,
    do you think that is enough to feed 35 people ? ?

    Also I have a large , I will be able to fit that sucker on there ?
    I am suprised that it only took 14.5 hours ? I would have thought it would be about 20 ?

    35 people, yes. I've been using this formula for a while (I saw it on a catering forum somewhere) and it seems to come fairly close:

    # of people / 2.4 = raw lbs pork/beef

    So 35 divided by 2.4 = 14.5 lbs of raw clod. Of course it's just a guess, depends what kind of eaters you have!

    As far as fit goes, my 24 pounder was huge, but I probably could have tucked the ends in a little to make more room if I needed it. On a large, perhaps. I don't see why you couldn't cut it if needed to make a better fit. How bout rigging another grid above to make 2 levels, cut it in half, then it would be no problem.

    From experience, when cooking relatively big meats (pork shoulder, clods, brisket), it seems like everything I cook takes 10-14 hours despite what a per lb formula tells you.
    They all seem to land in that sweet spot when cooked at 250 whether they are 8 pounds or 20 lbs. I know that shouldn't make sense but that's what I've found.



    Packerland, Wisconsin

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  • pantsypants
    pantsypants Posts: 1,191
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    ChokeOnSmoke said:
    Amazing !! thanks ,
    do you think that is enough to feed 35 people ? ?

    Also I have a large , I will be able to fit that sucker on there ?
    I am suprised that it only took 14.5 hours ? I would have thought it would be about 20 ?

    35 people, yes. I've been using this formula for a while (I saw it on a catering forum somewhere) and it seems to come fairly close: # of people / 2.4 = raw lbs pork/beef So 35 divided by 2.4 = 14.5 lbs of raw clod. Of course it's just a guess, depends what kind of eaters you have! As far as fit goes, my 24 pounder was huge, but I probably could have tucked the ends in a little to make more room if I needed it. On a large, perhaps. I don't see why you couldn't cut it if needed to make a better fit. How bout rigging another grid above to make 2 levels, cut it in half, then it would be no problem. From experience, when cooking relatively big meats (pork shoulder, clods, brisket), it seems like everything I cook takes 10-14 hours despite what a per lb formula tells you. They all seem to land in that sweet spot when cooked at 250 whether they are 8 pounds or 20 lbs. I know that shouldn't make sense but that's what I've found.
    This is great Intel !!  thanks so much I really appreciate it .

    Toronto
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