Beef Shoulder

thechief96

I did a beef shoulder (clod) awhile ago. Just getting aroung to posting pictures.

Here I am using a tenderizer on the clod after I cut off some of the excess fat. Not sure if that step was necessary.

Ready to go onto the egg after I put on the rub.

I need to put in the rib rack since it was to big (18 lbs) to lay flat in my XL.

Pulled the meat around 190, cut into smaller pieces and foiled. This is it after it was done, about 198.

Pulling it apart. It was very tender.

This should be enough for my wife and myself for a day or two. LOL

The first of many sandwitches.

Little Steven

I would very much like one of those please.

joe@bge

Looks great...I have a chuck roast on the the egg currently for lunch.  I am getting hungry!  =P~

IrishDevl

Chief - How much per lb did it cost?  I want to do one of those soon.  

thechief96

Chief - How much per lb did it cost?  I want to do one of those soon.  

It was 2.69 at resturant depot. They were on sale. Not bad for angus choice.

Jer_inva

Chief,  About how long was your cook, both up till you cut and foiled at 190 then after?  Looking to get an idea as to how much time to allow.  Thank You.  Jer

ChokeOnSmoke

Nice post.  Not much better eatin' than the clod.

IrishDevl

I definitely hear quite  bit about it and for 2.69 would definitely purchase.  Can cut up into smaller sections as well.  Thanks for the details and looks great

thechief96

Chief,  About how long was your cook, both up till you cut and foiled at 190 then after?  Looking to get an idea as to how much time to allow.  Thank You.  Jer

It took about 17 hours to get it up to the time I foiled it. About two hours after.

IrishDevl

Chief - Bought a clod at a local supermarket for 2.39.  They had a chuck shoulder for london broil sale and I asked the guy to cut me an 8lb roast.  Will be firing it up in a few weeks and will report results.  

thechief96

Very good price Irish.