Ok. Going to cook a beef clod. This will be my first one. Going to inject it with beef stock and Worcestershire Sauce and then rub olive oil on it and coat it with a dry rub. Doing this at lunch then on the grill around 18:00. Hopefully to be done around 16:00 Saturday. 25 lbs. hm. I hope it turns out.
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Cooking a beef clod
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This is all we cook for our church functions. We cook about 800lbs twice a year for our two big fundraisers. A lot less waste than a brisket. Smoke it just like a brisket for about 8 hours then finish it up with a little onion and bell pepper all wrapped in foil. Let rest for about 45 min then slice. Much more flavorful than a brisket IMO. I eat about 10 lbs of the chop when we are slicing. Good luck and let us know how it turns out.
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