I had all 3 of my smokers working yesterday.
Apettizers, Smoked Alaskan Salmon, Smoked Chicken Wings and smoked cheese with crackers.
Dinner, Beef Shoulder Clod, smoked mac & cheese, roasted potatoes, smoked gravy, corn salad and broccoli salad.
SHOW OFF !!!
between you,Denny O,and riverruns,I am never going to lose any weight trying to duplicate the things you guys do.
I must say,havent went wrong with any of it yet !! 
Dave, What was the reason for the party gathering?
Was the clod dry or a bit chewie?
Looks like you are a fan of “Sweet Baby Ray’s”.
You put in quite a bit of work there!
Denny, the clod was perfectly tender. As it is actually a few different finished cuts, there is a little variety in texture. I have smoked a few of these now and followed a few videos I’ve watched and the ones that say to smoke like a brisket to 195+ are too dry for me. The 170 – 175 IT is about right. I also made a big bowl of smoked gravy. I chose to use the smoked gravy on an open faced beef sandwich for my meal.
My wife volunteers at the County Animal Shelter and she invited all her friends from the shelter for a BBQ at our house.
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