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Re: Brining A Beef Shoulder Clod

Posted By: Rocky
Date: Friday, October 25, 2002 at 6:38 p.m.

In Response To: Re: Brining A Beef Shoulder Clod (Joe Ames)

Thanks Joe,

The shoulder clod is a big piece of meat, but it is only about 4" thick and hardly has any fat on it at all. It is about the flat shape of a huge brisket, but round/oval shape instead of long....without the thick layers of fat.

Maybe I could brine it for a couple days, then use a marinade for another day.

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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