Pulled Beef

pantsypants

I am going with the chuck blade

DMW

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.

pantsypants

yeah i am cooking it for next Sat ,

how long do you think a whole clod would take ?

ChokeOnSmoke

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!:

http://eggheadforum.com/discussion/1163207/pulled-beef-going-big

pantsypants

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 ?

ChokeOnSmoke

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.

pantsypants

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 .