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Thread: 22 pounds of chuck

  1. #11
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    I've been thinking about halving it, but I just can't help the desire to cook it whole. it's foolish I'm sure, next time I will cut it in half.

  2. #12
    I've never smoked something that long so I'm very intersted to see your experience.

  3. #13
    Senior Member lowercasebill's Avatar
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    warren / unconundrum does 6 [100-120lbs] every year for his charity cook. he cuts them in half and they go about 12 hrs .. i think you are on target with your timing. But just like a pork butt , every piece is different. good stuff i try to steal all the crispy parts when he is carving . when he does them at home he makes rye bread and i make fresh horseradish ... real good eats!!!!

  4. #14
    Senior Member lowercasebill's Avatar
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    i did 32 lbs of butt last summer and lots of folks have done more

  5. #15
    I've cooked shoulder clods twice before (from Smart & Final). They've come out quite well for the most part. But, I have never cooked a shoulder clod past medium well.

    Like a pork shoulder, it's got many different muscles so there are some darker meat (i.e., tougher muscles/sections that need longer cooking to get really tender) and some lighter meat (i.e. softer muscles/sections that are good on the rarer side that being fully cooked). I actually remember preferring the muscles that were well cooked and tender; the core was still very medium even though the outer meat was well cooked. (If some parts are cooked to around medium, they may need to be to be sliced to get the best texture; some parts may be tough.)

    Again, I'm not too sure about how it will turn out if it's fully cooked through (I haven't done that yet), but one thing I did notice is that it's significantly less fatty than a pork shoulder, and certain parts of the exterior were a little dry. It doesn't have the collagen of a brisket so it's not going to have that soft mouthfeel of a well cooked brisket.

    If I were to do it again, I would still cook it to medium, but finish the cooking by wrapping it in foil and give it PLENTY of time to rest so that the juices will redistribute through the entire shoulder so it's consistently cooked throughout.

    For me, beef needs less wood and more charcoal. Beef, IME, can get acrid tasting when smoked with too much wood. I also prefer a combo of oak and hickory, with more oak, for wood.

    For rubs, I tend to prefer either a simple pepper based barbecue rub (salt, black pepper, cayenne, garlic and onion powder, thyme - no sugar) or a prime rib type of rub when cooking beef, I've made various rubs that have a combo of salt, black pepper, white pepper, paprika, little cayenne, thyme, some garlic and onion powder, coriander and rosemary (being very judicious with this last ingredient). I don't like using rubs with sugar on beef because, to me, they can produce bitter/burnt/acrid flavors because, from what I'm assuming, is the long cooking time.

    Also, if you want to ensure that you have enough charcoal for that cook, bring the clod out of the fridge a few hours early keeping it covered, and let it rise in temp a little. That'll shave some time off your cook.

    P.S. - there are several threads on various forums about cooking clod. Good luck!
    Michael
    "Don't you know who he is?"

  6. #16
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    thanks mike and everyone for the great advice! I took a trip to home depot to get some wood chunks and more charcoal. unfortunately they were out of oak, so I bought cherry. I need some advice on a good sauce to go on the shredded beef. i'm not a big fan of overly sweet things or ketchup.

  7. #17
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    It has been over 24 hours since I put the meat in the egg. The temp. of the meat is 192F, I'm aiming for 200F. I made a pot of "texas beans" and I'm wiping up a batch of BBQ sauce for those who like it, based loosely on the recipe Jim forwarded me (thanks Jim ) I'm getting hungry... Only so many beers can sustain a man, time for some meat.

  8. #18
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    Quote Originally Posted by obtuse View Post
    ... Only so many beers can sustain a man, time for some meat.
    That was my biggest problem with long cooking times. By the time the meat was done, so was I.

  9. #19
    Das HandleMeister apicius9's Avatar
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    Well, as I said earlier, seven beers replace a meal. And if you started at breakfast.... Aaron, don't forget the pictures

    Stefan

  10. #20
    Quote Originally Posted by obtuse View Post
    It has been over 24 hours since I put the meat in the egg. The temp. of the meat is 192F, I'm aiming for 200F. I made a pot of "texas beans" and I'm wiping up a batch of BBQ sauce for those who like it, based loosely on the recipe Jim forwarded me (thanks Jim ) I'm getting hungry... Only so many beers can sustain a man, time for some meat.
    This is very cool. Did you make it? That is some serious time!!

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