Idk if you read the comments Joe but if you do I love the channel I just started cooking and this is so great to learn and get some basic info. Keep up the great work!!
Hell yea looks fantastic I want to do some pulled beef thinking with chuck roast but I want to smoke for a few hours than braised it Mexican style Barbacoa
What store did you acquire your clod from,our local store has mainly grilling meat. Pork butts but no brisket spareribs. I need to get to Costco I know they have brisket and spareribs, but I would like to attempt a clod. Great Video The product came out Fantastic, I was surprised at 10 hour cook time with that large of cut of meat.
Nice clod smoke Joe. I seen a piece of that meat that looked like it had a smoke ring a inch thick or more. I'm gonna have to look for one of those. Nice looking pulled beef. If there are any leftovers fine chop it add cheese stuff one of those Hatch chill's wrap in bacon and cook it like a Popper. When done cover it with queso or crema.....
Questions people keep saying that when they poke it with meter that it's really tender. How can you tell, when you poke it you're able to move it from side to side or is it the poke that's easy to slide into the meat? I haven't cooked a brisket yet. Hoping to get an LSG in a couple of weeks.
Hey Joe, man that looks delicious! Nice work!! Question, where did you get that spritzer? All the spray bottles I try to use always get clogged with seasoning!
Joe, that looks great. I have a basic question that I hope you'll help with. Why did you layer the Texas Beef with your SPG? I see this kind of thing all time. The main ingredients in Texas Beef (which I have purchased and think is great) are sugar, salt, garlic, and lemon juice powder. Your rub has two of those ingredients plus pepper and paprika. So how do you decide to layer two rubs with redundant ingredients? Thanks in advance. I've really enjoyed your videos.
Great question John. I get a much better bark plus my spg is really course. I use 16 mesh black pepper, kosher salt and granulated garlic with are really pronounced on the surface. The granulated garlic actually rehydrates and is more of a minced garlic on the surface, garlic powder melts and isn't visible. Thanks for the question and for watching.
Brother Joe!..... now that's a Pulled Beef Sandwich "FULLY LOADED" that Beef Clod is tender as could be. Thanks for sharing buddy. You and the family have a great weekend and stay safe. Cheers!
Did you ever live in Europe before? Your background decorations reminds me of Europe. Food looked great, but I would need some lettuce and tomatoes to top it off.
Hey Joe, I'd like to share one thing I've been doing with my large meat smokes. I've done it with my briskets and pork shoulders and it is a salt dry brine the day before. Allowing the meat to soak in that salt over night or longer has just boosted the overall deliciousness of my meat because its so hard to get that flavor deep with huge pieces. As you know, that salt just takes meat where it needs to go. It was the first thing I thought of when you were trimming that clod. I wish I could find those in central IL. Awesome video as always Joe!!
@@SmokinJoesPitBBQ Thanks for the quick reply Joe. I do leave it on and then also add whatever rub I decide use that day; sometimes the day before or an hour or so before going on the smoker. I use coarse kosher salt and lay on a "medium" coat. With big pieces, it has never come out too salty at all but has been a game changer for me. Probably slightly lighter on a brisket because its not as thick as a big pork shoulder. Again, I really love the content you're putting out. Thanks!!
I do have a business question for you how much in Wood does it cost you to smoke something like that cuz I know you're usually using like a post oak or something
Hello J! Those are Raven Nitrile gloves available at O'Reilly Auto Parts. I actually have cotton gloves under the gloves so it's tolerable. Thanks for watching.👍
Hello Robbie, my smoker has tuning plates that I can add or remove. With the plates on, the heat comes from the bottom up which means my fat cap is down. If I take my plates out, the heat goes from the top down so fat cap up. Hope this makes sense buddy. Thanks for watching.👍
@@SmokinJoesPitBBQ Ahhh thanks for the that! I was never sure why or when to fat cap down. Now that i know what tuning plates are i know im doing mine correctly. Thanks again, i enjoyed this video!
Thanks for watching Ian...it wasn't dry buddy. The cut of beef doesn't have a ton of fat so so it is drier than a brisket but it was still fairly moist.👍
