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Beef Shoulder
thechief96
Posts: 1,908
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.
Dave
San Jose, CA
The Duke of Loney
Comments
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Looks great...I have a chuck roast on the the egg currently for lunch. I am getting hungry! =P~
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Chief - How much per lb did it cost? I want to do one of those soon.
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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.Dave San Jose, CA The Duke of Loney -
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
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Nice post. Not much better eatin' than the clod.
Packerland, Wisconsin -
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
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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.Dave San Jose, CA The Duke of Loney -
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.
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