I went to Cash & Carry last night with an open mind to picking up a piece of beef and letting what looked good make my decision. As much as I've been wanting to do a beef clod, I've had a hard time justifying a 25 pound hunk of meat. Well, I found a 17 pounder that I could convince myself was just cooking a big packer brisket. I plan on starting the smoke on Friday morning and see where it goes from there time wise. Let the preparation begin. Started by removing silver skin on bottom side and trimming fat cap on the top side. Now it is resting in a cooler with brine overnight.

next time buy the bigger one and grind some in your food processor for great hamburger. Just pulse until it is the consistency you like. I like a coarse grind

I better mark this one.Haven't been drooling much lately and I just know I'm gonna be drooling all over the keyboard when you're done with this one.

Looks like the silver skin removal went nicely so will look forward to the smoking/grilling:cool:!

Brined, injected and now taking a nap in the smoker.Clod, GOSP & some Kirkland mesquite seasoning.Pork Butt, Great Basin Rub, garlic powder, onion powder & brown sugar.

Looking forward to the results, SD! Good to see you smoking again. :w

Bought my first beef clod | Good Sam Community

36 Replies

mowin
Explorer
Jun 13, 2015
I just picked up a masterbuilt 2 door Gasser. I added a door seal, and replaced the cheap chip pan with a 8" cast skillet. On my initial test run, I was getting very high temps when on low, so I added a needle valve and can hold 225* nicely. Smoking 4 whole chickens today..
Super_Dave
Explorer II
Jun 12, 2015
Ray,
Entry level smokers come in all gambits of fuel sources. Read some reviews on the Masterbuilts. I think they are prone to fires but I couldn't swear to it. I've smoked for the last 15 years on a propane unit and just recently bought a high end electric. The electric is great but I still favor the propane for a lot of things and think it is more versatile. The electrics tend to have tight temperature limits like a max of 250. I like having more control of higher temps when needed with the gas. What are you thinking as a high end of your budget?

Dave
RayUSMC
Explorer II
Jun 12, 2015
Ooh-rah Super Dave. That's General's mess quality there.

If I wanted to start smoking grub at home what entry level smoker is reliable? Spotted a Masterbuilt 20070411 with RF and a view window at Home Depot and wondered if it would be worth it. Here's what it looks like.
http://m.homedepot.com/p/Masterbuilt-30-in-Digital-Electric-Smoker-with-Window-and-Remote-Control-20070411/202461863
NYCgrrl
Explorer
Jun 12, 2015
Looking good in your neighborhood!:C
Super_Dave
Explorer II
Jun 12, 2015
Seriously, I've never tasted beef that melted in my mouth like butter like this does. The test piece was from the marbled tip from the original pics. This just rose to holiday meal status.
magnusfide
Explorer II
Jun 12, 2015
I don't think that meat will last long enough for tomorrow's finish; at least not in our house it wouldn't.
The_Mad_Norsky
Explorer
Jun 12, 2015
See, I knew you'd do it.

Sitting here drooling all over the place.
brirene
Explorer
Jun 12, 2015
That looks great! You post the best food pics!
Super_Dave
Explorer II
Jun 12, 2015
Just pulled the clod at 170 to reserve for finish tomorrow and couldn't resist a taste test. I find myself speechless other than,

Unfreaking believable!
Super_Dave
Explorer II
Jun 12, 2015
Pork butt just hit 170 so I'm pulling it to finish tomorrow with appropriate rest time before party start.

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Bought my first beef clod

36 Replies

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