Clod X 2

[Ohio1956]

Looks great, From reading I would have thought it would have been around twenty hours.

[SuperDave]

Looks great, From reading I would have thought it would have been around twenty hours.

yep, I was hoping it would have been close to an hour per pound but the muscle tissue in these cuts must not be too bad.  Now I'm learning about keeping it warm for a very extended period of time. 

[BedouinBob]

Wow Dave, that looks great! Can't wait to hear of the taste test.

[SuperDave]

I got a little bit by my decision to try and keep the meat warm all day since it finished so much earlier than I had anticipated.  The meat retained moisture but lost some texture which meant that I had to go with a pull/chop instead of a slice like I really wanted.  Next time I think I'll let it cool fully and just do a quick warm before serving.  Taste results were still very good. 




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[BedouinBob]

Looks like good eats Dave.

[gregbooras]

Really looks great Dave!

Also last night I was watching Season 6 Episode 4 of the BBQ Pit Master and they were doing Clod!

Greg

[DivotMaker]

That looks fantastic, Dave!  Very interesting seasoning on these, too.  Curious - how long is a 21 lb clod?

[Booray]

Would this fit in a number #2?

[SuperDave]

Would this fit in a number #2?

No, my #4 is 26" deep and I had to slightly angle it on the rack. 

[DivotMaker]

Would this fit in a number #2?

No, my #4 is 26" deep and I had to slightly angle it on the rack.

That's the answer I was looking for, Greg, not how long it took to cook - but thanks for that, too!

[BedouinBob]

Good to know it wouldn't go in my #2. I was getting ready to find one. Guess my idea for a steamship round is out too! 

[Booray]

Dang, Should've went with the #3, LOL