Slab-O-Beef

Rubbed this 19 pound beef shoulder down to rest in the frig until about 11:00 tonight when I inject it and put it to bed in the smoker. 225 box temp with some hickory, pecan & cherry.

Man, I need a smoker! Looks good.
DT

deertracker wrote:

Man, I need a smoker! Looks good.
DT

Cabelas has a nice entry level propane unit on sale right now for $75.

Looks great! What would the difference be in beef shoulder? Do you just pull it apart like pork shoulder?

Dusty Gesinger wrote:

Looks great! What would the difference be in beef shoulder? Do you just pull it apart like pork shoulder?

Think about a brisket and a pork butt having a baby. It can be sliced like brisket, chopped or pulled. Like a pork butt, it has a secret money muscle that just melts in your mouth.

That sounds amazing!

That looks awesome. I’ve never seen a beef shoulder for sale around these parts. Is this the whole shoulder that includes the chuckeye and flat iron? Or is it like a center cut of the shoulder or something like that?

hl&sinker wrote:

That looks awesome. I’ve never seen a beef shoulder for sale around these parts. Is this the whole shoulder that includes the chuckeye and flat iron? Or is it like a center cut of the shoulder or something like that?

It is also referred to as “shoulder clod”. I know that it does include the flat iron. When the store butcher gets it, he will cut it into 3 or 4 different muscles to sell at the meat counter.

http://barbecuebible.com/2015/08/21/beef-recipes-shoulder-clod/
Thanks SuperDave. I did a bit of research and I came up with this.
I love brisket but the leaner shoulder clod sounds verry appealing. Time to talk to the butcher about ordering one up.

Thanks for the new item Dave!
Wow cooking an hour per pound of meat!
What is the special event for smoking up such a Dino Bone?

Say good night, Gracie.

Denny, funny that you should ask. My wife always wonders the same thing but it always gets eaten. I’m not opposed to vacuum sealing some for camping trips either.

http://www.beeffoodservice.com/cuttingvideos.aspx
Did some more digging the link above goes in detail cutting up the shoulder clod into the muscles it has. It also shows the chuck roll muscle group that is the group under the clod.
Now I dont no which one to choose.

If you don’t watch the whole video, make sure you watch the cutting footage starting at the 11:40 mark.

14 hour mark update. IT sitting at 165.

I’m excited for you.

Cornbread casserole is up.

Didn’t want to forget the finish shots.

I like your style.

mmmmmmmmmm

As I was eating breakfast, I realized that I neglected to show dessert,… I mean breakfast. Apple pie with caramel sauce.

son of a……

Beeyatch?

That looks like dang good eatin.
I’m going to have to pay a visit to my local butcher.

Where are the roasted carrots?
SuperDave that looks awsome I can tell you have the passion. I have not had time to talk to the butcher yet I got to say I’m hooked!
Kicking around the idea of getting a quarter steer.

Dave my bill tips to ya Sir!
I did not get a pic of the three (1 large and 2 smaller) 27.6 lbs. of beef packer “prime” briskets setting in the brine all trimmed up(cut 12.4 lbs. of fat removed). Looking at corned beef and pastrami in the finish.

You did a great job on that clod or shoulder. I was a butcher for over 35 years and have done many of those. That flat iron can be seperated for grilling as well. But the whole deal is just fine and dandy. Great job again Dave!!!! Reinhard

I’m still trying to perfect the right internal temp. The internet is full of different recipes. I’ve found the brisket/butt temps to be a bit too high for this cut to my liking. I took this smoke to 180 and found it very, very good. The next one might be even a little sooner, say 175.

And thank you guys for the kind replies!

Solid work!!! I lost it at the cornbread addition- time to fire up the smoker this weekend. Thanks for the intel- whatcha got Rollin in that cornbread dish? Can’t beat toppin off a smoked meat meal with anything other than cornbread butter and honey-

YUMMY!!!! dont forget the grilled pineapple with honey drizzled on it!!!!

p4walleye wrote:

Solid work!!! I lost it at the cornbread addition- time to fire up the smoker this weekend. Thanks for the intel- whatcha got Rollin in that cornbread dish? Can’t beat toppin off a smoked meat meal with anything other than cornbread butter and honey-

1 box Jiffy cornbread mix
1 cup sour cream
1/2 cup melted butter
1 can cream corn
1 can sweet kernel corn
1 egg
1 1/2 cup grated cheddar cheese (divided)

Mix all the ingredients minus 1/2 cup of the shredded cheese and pour into a greased 9 X 13 baking dish. Top with the remaining 1/2 cup of grated cheese. Bake at 350 for 40 – 45 minutes. I smoked mine at 300 for about an hour.

Well, I didn’t get the clod though I did talk to the butcher about the clod and the chuck roll. I went with the front cut of the chuck roll, smaller cut at 5 pounds, that included the chuckeye steaks.
All I can say holy crimany brisket goodbye!!!
Sorry about the picture we could not stop picking at it till I took the picture.
5# took 6hrs till the stall at 225 degrees cooking temp and 156 internal meat temp, then I put a pan of boiling water over the burner and increased the temp to 250 because it looked like it was drying out. Kicked through the stall and wrapped it increasing the heat fluctuating from 270 back down to 255 for another 1 hour to reach 185. The chuck jest melted in the mouth the other cut was firm with tenderness. The rest was just pure heavenly devilish goodness. For some reason when I stand to fast my left arm hurts and I get dizzy. I recomend eating out of the wrap after it sits in a warmed pot with a towell over it after sat for an hour.

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