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Brining A Beef Shoulder Clod

Posted By: Rocky
Date: Friday, October 25, 2002 at 2:23 p.m.

Hello to Joe & everyone!

I have a 25 lb whole shoulder clod in the freezer waiting to be smoked.

I have done alot of checking around over the past couple months to find out the best ways to prepare/smoke shoulder clod. There are several famous BBQ joints in Texas that smoke Shoulder Clod along with Bisket.

From all the research I did, everybody says that shoulder clod does not absorb smoke flavor much at all, no matter how long you smoke it. For some reason, it also will not get a smoke ring either.

People tend to agree that it is best to smoke a shoulder clod until around 135 to 145 internal temp. They do not recommend trying to smoke like a brisket until 190-200 because it is too lean. Shoulder Clod is supposedly great sliced really thin, medium to medium-rare, on a bun with ot without some sauce.

Having said all that, here is my question:

I have been thinking about brining my shoulder clod for 1-3 days in a TenderQuick pickle before smoking.

Maybe this will add some more flavor/texture/color??

I think a little salty flavor would be great. Maybe the beef would even absorb a little more smoke flavor this way? The color might end up more like corned beef or pastrami, but heck.....I don't care. I don't want to spend 10-15 hours smoking a 25 lb piece of meat, only for it to taste like plain 'ol bland roast beef. Don't get me wrong, I love roast beef....but that can be fixed in the oven or bought at the deli.

Any comments, input, recommendations, advice would be welcome and greatly appreciated.

Rocky's Klose BBQ Pit Community

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Messages In This Thread

Brining A Beef Shoulder Clod
Rocky -- Friday, October 25, 2002 at 2:23 p.m.
Re: Brining A Beef Shoulder Clod
Joe Ames -- Friday, October 25, 2002 at 6:17 p.m.
Re: Brining A Beef Shoulder Clod
Rocky -- Friday, October 25, 2002 at 6:38 p.m.
Re: Brining A Beef Shoulder Clod
Richard -- Sunday, February 8, 2004 at 7:04 p.m.
Re: Brining A Beef Shoulder Clod
Richard -- Sunday, February 8, 2004 at 7:25 p.m.

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