I had a lot of luck with doing Briskets so I thought I'd branch out to something different. Taking on the challenge I decided to try the Texas Clod (shoulder roast). Now normally I'll do a brisket at about 215 till the guru says 185ish then FTC and magic! So I did mostly the same thing, but @ 17hours in the smoker the clod was still only about 175-180. Had to pull it and then gave it a FTC wrap for an hour.
Ok so it was soft, but really quite dry. I didn't really care for it. So my question is...
Is that the way they taste? Should I have cooked at a higher temp (250ish) so the center would get up to 190 before the end of time? Will it get that magic squishiness that a brisket will turn into once the collegen shifts? Maybe It was too lean or ???
Or maybe I should have done a rump roast? Either way I wasn't impressed. I'll just make 2 briskets next time. They taste awesome.
Any ideas?
Thev.
Thev,
I haven't tried a roast other than a Prime Rib, and I pulled it at 135-140. The entire smoke the top rack was loaded with heart healthy bacon, dripping down on the the meat below. Cardiologist cringes![:D] [:D].
Quite moist and good that way. Brisket is tough and needs to time for the collagen to break down. I am not sure other roasts need a goal of so high an internal temp. I defer to the others who have done roasts.
When I did the prime rib roast, I also positioned it at the front of the second shelf to keep it away as much as possible from the heat rising off the element. At 4 hrs, I turned the roast 180 right to left to put the front at the back of the smoker.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I have personally never cooked one. Its just too much meat for my family. I use my food saver lots but actually prefer to constantly cook fresh(I'm an addict). I did see a fellow over at the Primo forum just cooked one and he was very pleased with the results. Here is the link for the recipe.Clod (http://www.dannysbbq.com/recipes.asp?rid=79)
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.