Food Smokers and Smoking Tips/Tricks/Techniques

G'Morning sir.

 

Looks real good. I know it is beef clod, but can you describe what that cut is? or is it just a hunk of unassigned cut that would normally get ground for burger?

 

never mind: I'm sure i'll never find one around here in the full clod form.

https://www.beefitswhatsfordinner.com/cuts/cut/2755/shoulder-clod

 

At my local Sam's Club this morning.

 

Now I get it when the IT guy said while eatin' "We're switchin' to the Clod".

 

Back a few pages.. shakers etc.. what about...

https://www.webstaurantstore.com/ch...iner-with-red-shaker-flap-lid/641SPCK5SR.html
Or
https://www.webstaurantstore.com/4049/cheese-shakers-sugar-spice-shakers-and-dredges.html

 

First won't work, needs to be metal or glass for laser etching.

 

I think we found something that will work. Placed an order for a few of them, going to test it out and make sure it works then we can get them to everyone that wants them. We will laser etch them for people so that they are custom for the obsession we all have.

 

Bull the only one cooking today???

 

IT is around 170* in both spots I'm checking. Originally planned to go naked the whole time, but decided to wrap in butcher paper to preserve some of the juices. The thing smells amazing and the Thermopop started to slide in fairly easily. Not quite tender, but getting there. We're about 15.5 hours in. Cook temp ramped up a bit. Soon as I get probe tender, I'll pull and rest.



I think @Bigdaddy4760 had the right idea. We're going to do French Dip Sandwiches.

 

I like it!!!
Ready to see you cut into it.

 

It appears so. I'm chilling out trying to kill the crud i've had for the last three weeks. Not in the mood to do anything except watch the big ten wrestling tournament.

 

Throw the leftovers away? WTF When I reheat mine I put it in a casserole dish covered with foil in the oven for 30 minutes @ 150-175. Generally with trip tip I leave it cold, on a baguette with some pesto.

Microwaves and anything sucks. I use mine to melt butter and that's about it.

 

I’m just doing reverse seared ribeyes later. Messed my back up a couple weeks ago and today is a no fun day with it.

 

Ribeyes sound good, Sucks on your back though. Hope you get to feeling better soon.

 

Ya never a bad steak. I’m sort of bummed though in the package they looked mice and thick. Out of it though it was all an illusion. Butcher cut them too thin for my liking. Then again for my liking would be like Fred flint stone sized.

Thanks man, it’s been been better the last few days then today sucks big time. You don’t realize how much you use the back muscles in everything you do until they hurt. lol

 

Nothing to see, but the shoulder clod is off and resting. Ideally, I would have started separating some of the chunks that were finished and let the rest keep rolling, but it was probe tender in nearly all places. The places that weren't quite there were really close and will probably come along after the rest.

Hopefully this turns out as good as it looks, smells, and feels. I'm getting kind of excited. Hope I don't bonk the slicing.

Dinner at 6. Pics when I get around to it.

 

Dam, I would of done pulled out the hatchet and tried it.

 

I like thin Ribeyes and cut them that way for breakfast.

 

Wife loved the chicken and veggies from last weekend so much she requested it again today. I am happily obliged to go outside, drink beer and fire up some charcoal