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Beef clod cook

I am doing a 10 pound clod today,It has been on the Egg 15 hours at 225 and seems to have stalled at 165 degrees. Is this normal, this is my first one.
Belleville, Michigan

Just burnin lump in Sumpter

Comments

  • Mattman3969Mattman3969 Posts: 8,046
    I've never done a full clod but it is very normal for large cuts of meat to stall at 160-170. This stage is crucial to the fatty break down and evaporative steps Hang on it could be stuck for 1hr or 3.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • MeTedMeTed Posts: 714
    Thanks Mattman!
    Belleville, Michigan

    Just burnin lump in Sumpter
  • DMWDMW Posts: 12,453
    Yep, its normal. And...you might hit a second stall around 180*-185*. If 225* is your dome temp, I would bump to 250*.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • MeTedMeTed Posts: 714
    Thanks @DMW
    Belleville, Michigan

    Just burnin lump in Sumpter
  • MeTedMeTed Posts: 714
    @DMW I plan on wrapping in foil at 180 and add some beer to braise until 205 IT. What do you think?
    Belleville, Michigan

    Just burnin lump in Sumpter
  • DMWDMW Posts: 12,453
    @MedTed, you can if you want, but you will sacrifice your bark. The braise will soften it considerably. I would drink the beer while you wait for it to finish personally. :)

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • MeTedMeTed Posts: 714
    Thanks @DMW
    Belleville, Michigan

    Just burnin lump in Sumpter
  • SGHSGH Posts: 24,042
    @MeTed‌
    Just curious my friend. Is your clod "whole" or a "parted" clod? I only ask because I really enjoy cooking clod myself. 10 pounds sounds unusually small for a whole (3 heads of the deltoid) clod.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SGHSGH Posts: 24,042
    @MeTed‌
    Just for reference here is a pic of a whole clod. Note all 3 heads of the deltoid region are present and intact. The Teres Major, Teres Minor and the Infraspinatus .image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • EATEAT Posts: 39
    @MeTed‌ how was it ?
  • MeTedMeTed Posts: 714
    @Eat and @SGH I smoked a 10 pound portion of a clod rubbed with a rub from ALDEN`S MILL HOUSE here in Michigan for 22 hours at 225 all the way to 205, with no foil or braising. It is Awesome. I pulled it as soon as it was cool enough to handle. I must thank you guys for all your help, It means a lot. @SGH thanks for the awesome post on beef clod. And the offer for more help.  Thanks to @EAT for the inspiration and great advice on how to post photos, I signed up with photobucket today now I just have to get a new camera and then start posting photos. It will not be long. Again thanks to both of you!
    Belleville, Michigan

    Just burnin lump in Sumpter
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