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Re: Shoulder Clod

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Posted by woodburner on March 03, 2017 at 12:36:57:

In Reply to: Shoulder Clod posted by Bob on March 01, 2017 at 20:09:55:

Is the shoulder clod like a brisket in terms of tough collagen? Does it need to be cooked to 200 internal? Or is it more of a cut that you cook to 125-135 for med rare slicing?

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