For The Cen-Tex Smoker. A monster in the making.

The Cen-Tex Smoker

JRWhitee said:

Your right i never would have tried it, I will though. Thank you.

you will thank centex for this bacon knowledge.

SGH

Here is the competed clod. The final internal temp was taken in the Infraspinatus. It registered 197 on the Thermapen.

SGH

@‌The Cen-Tex Smoker
There it is above before pulling. Hope you like my friend.

wbradking

So what do you with that monster? Pull it? Slice it? Pull some and make burnt ends with the other part?Sandwich with slaw? Whatever it looks good!

SGH

Here is how the cook went. First I chilled the unpackaged clod for a little over 24 hours under heavy ice. Once removed I merely squared up the heavy cap. No other trimming was done to the clod at all. As far as seasoning the only thing I did was bathe the clod in its own blood and then salt and pepper. Nothing more. I placed the clod in the smoker at 150 degrees under heavy oak smoke for a few hours. I then ran the smoker up to 225 degrees and added a water pan at this point. Every hour I spritzed the clod with a 50/50 mix of water and beef broth. At 23 hours and 38 minutes into the cook the clod was starting to loosen up so I panned it but did not cover. At the 28 hour mark I again removed the clod from the smoker. It was at this point I injected the Teres Major with beef broth. At the 30 hour mark I started ramping the temp up to 400 degrees to really set the bark nice and firm. I let the clod cook for 2 hours at 400 degrees. In the end total cook time was 32 hours and 17 minutes give or take a little. This cook was posted at the request of a friend. I hope he enjoys as well as everyone else.

SGH

@nolaegghead‌
How did I do?

Mr Holloway

Looks amazing

 Nice job SGH

 

 Shane

SGH

@‌Mr Holloway
Thanks man.

ChillyWillis

It's cooks (and posts) like this that keep me coming back here for more.

The wealth of knowledge on this website is phenomenal. :-bd

SGH

@ChillyWillis‌
You are to kind sir. Thank you.

johnmitchell

Epic cook ...Very interesting..Thanks for sharing.

Nanook

^:)^ ^:)^ ^:)^ ^:)^

Wolfpack

The Cen-Tex Smoker said:

JRWhitee said:

Thanks @The Cen-Tex Smoker i will try that. I love bacon.

you have no idea. They buy nueskes "end cuts" which are very thick chunks and slow roast them with BBQ sauce. Insanely good and better than any steak in the house. I eat there a lot. I would just get that and tito's if it were socially acceptable.

Since when have you cared about socially acceptable?

SGH

@johnmitchell‌ @Nanook‌
Thank y'all. Glad y'all enjoyed .

The Cen-Tex Smoker

Wolfpack said:

The Cen-Tex Smoker said:

JRWhitee said:

Thanks @The Cen-Tex Smoker i will try that. I love bacon.

you have no idea. They buy nueskes "end cuts" which are very thick chunks and slow roast them with BBQ sauce. Insanely good and better than any steak in the house. I eat there a lot. I would just get that and tito's if it were socially acceptable.

Since when have you cared about socially acceptable?

Excellent point.

SGH

Cen-tex
How about that clod?

SGH

@The Cen-Tex Smoker‌
Thumbs up or thumbs down?

Biggreenpharmacist

CenTex is a foodie guy, so you get two pinkies in the air.

Phatchris

Niiiiice

mslaw

You sir, are an artist of the palette .

lkapigian

I am so not worthy

DMW

@SGH For reference, what size pan is the raw clod on? I'm trying to figure out if I could fit a whole one like that on my XL.

jerryb78

That's a beast, sir. Well done. I hope that you have a small army to feed.

NPHuskerFL

@SGH‌ There's no emoticon w/ "hats off to you" so this ^:)^ ^:)^ ^:)^ will have to do. Excellent from start to finish.

JRWesco

Nice job man =D>

SGH

Thank you all for the kind words. Glad you enjoyed it.
@DMW‌
The pan is a 30x18 catering bun pan.

SGH

@NPHuskerFL‌
A special thanks to you my friend. You are to kind.

NPHuskerFL

@SGH‌ you don't know me very well. I'm a ****! )
But, thanks anyways B-)

SGH

@DMW‌
Just a note. If the need arises you could get a smaller clod. I have seen them as small as 18 pounds. That would certainly fit on your XL egg. Or another option is to remove the Teres Major and cook it seperate. Hope this helps. For reference I usually remove the Teres Major. I only left this one for illustration purposes.

DMW

@SGH Yes, the one that I got was 21# and it would have fit whole on my XL. As it was I had no need to cook it whole and split it into 3. I was just trying to figure out if a 34# would fit on my XL or not. Based on the pan you had it sitting it, I think it might, though it may need something in the middle to drape over.

Thanks!