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Re: Shoulder Clod help needed

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Posted by Grant on April 13, 2014 at 07:59:29:

In Reply to: Shoulder Clod help needed posted by New2Q on April 13, 2014 at 02:34:55:

Haven't done a clod yet, but want to give it a try. Have done a few chuck rolls and they are out of this world. Last one I did was the best and it went like this:

Buy the whole chuck roll (20lb +). Wet age it in your fridge for as long as time allows (3 weeks for my last one). Trim any fat of the outside (save it). Cut the roll into 5lb roasts. This will give you more outsides to get rub on and more area for smoke flavor. Roll them up and tie them so they are almost perfectly round (they cook more evenly). One of the roasts will be smaller because the roll end was thinner. Put some of that trimmed fat in the middle of this one so becomes the same size as the others. Stuff some minced garlic or any other flavoring you like inside the roasts (or not--will be great either way). Rub heavily with your favorite rub--I used Kosmos Cow Cover. Smoke at whatever temp your pit runs good at--I really don't think it matters if you go low and slow or a little hotter as long as you keep a handle on meat temp near the end. Get as much smoke on the roasts as you like with your favorite wood and then wrap them up tight with foil--prefereably before they start rendering heavily. Cook till they are almost fork tender (but not quite there yet). Take off and hold them in a warm environment for as long as possible (an oven that has been hot and then turned off works great). A long hold (4 hours +) is the key to breaking them down to be fall apart tender without getting dry. If you try to cook them all the way to that point, the carryover will make them dry. With a beef chuck, the line between not done and tough, silky heaven, and dry as hell is razor thin. I've found that stopping short on the cook and the long, warm hold is magic. After a suitable rest, pull/chop to your liking. Don't discard anything. Just make sure all of the fat and membranes are cut up small enought nobody gets a mouthfull of either. These bits are so tasty, tender, and juicy it would be a travesty to throw them out. They are also magical for adding/retaining moisture when you're reheating left overs.

This is 10x better than chopped brisket, IMHO. If you're serving pulled with sauce, you might want a sauce with a bit more vinegar to cut the fat and richness of the meat (but no so much you wash it out).

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