Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

I ended up doing more meat after the andouille adventure since we already had the pit fired up. I smoked a ten pound shoulder clod and a 13lb brisket for one of my wife's co-workers.

I smoked the clod for 6 hours at 225. Then wrapped it and put it to bed at 11:30pm at 210 in the oven.

Here it is going on the smoker.

Then about to get wrapped up after 6hrs.

I woke up at seven and it was still at 186 internal temp so I kicked it to 225 and pulled it at 196 two hours later. I placed it in an ice chest and put wadded newspaper around it and let it rest for three hours . I think I will let it go to 205 as Steve and Myron Nixon suggest next time. I was afraid it would be fall apart stage at that point. This was really good but a bit drier than I would like. It is very much like brisket with less waste.

kweber · Posted: Sun Feb 10, 2013 1:25 pm Post subject:

I'm suprised you found a clod that small.
most run 15-22 or so.
you did a nice job on it. and yes there's less fat in them, which is why I keep preaching, sop, sop and more sop.
you have me wanting to do a couple now.
we have an anual gathering of family and friends in May... 50 folks or so.
_________________
the creepy uncle that scares the kids....

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Yeah should've sopped. The clods they had the week before were all 15 pounders.
_________________
Like Corpusfishing.com on Facebook!

kweber · Posted: Sun Feb 10, 2013 5:09 pm Post subject:

I bet it was delicious.
sure looks good.
nice ring, too.
there's a recipie on a S/E Tx website (guess) about shrimp coleslaw that really goes good w/BBQ or wild hog ribs...
I also like to fix a clay jarro w/pinto beans to go along.
_________________
the creepy uncle that scares the kids....

ironmanstan · Posted: Tue Feb 12, 2013 12:57 pm Post subject:

Isn't that what they call a "tri tip" out in California. In TEXAS we call it a SHOULDER CLOD. grunt grunt..
_________________
I LIKE MINE FRIED.

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

shallowsport · Posted: Tue Feb 12, 2013 8:42 pm Post subject:

We have some cooks here that would give Bobby Flay a good run around the pit/ kitchen .