"CLOD" what I'm feeling right now. I've had my large BGE about a month now and I'm still learning "low and slow" with smoke. I thought I'd try a beef brisket, but all I saw in my local store was a 10 lb. Beef Shoulder CLOD. I thought brisket=shoulder, but now I see I am wrong. Should I cook it using the Beef Brisket recipe by Nature Boy in my BGE Operating Manual? Or is there another way? If it is going to cook for 10+ hours should I inject it with something? If so what? All help would be appreciated.