A FULL smoker is a HAPPY smoker

[JP Z]

So I had some folks over Saturday to help me pull out my docks so I needed to supply some delicious food.  I decided to do a pair of Boneless Chuckies dusted with Tatonka Dust.. YUM!!  I LOVE Tatonka on Red meat, well any meat actually but it shines on red.  I Smoked them for about 5 hours till an IT of 155 then dropped them in the Crockpot with some beef broth and onion to soak for a bit till it was time to Eat.  Sliced them and they were delicious.  Next time I think I'll add some of the tons of Dehydrated mushrooms I have to the pot.....DOH! forgot about them till the day after.  I also had a batch of CSR that was prerubbed at Cub and close to date, of course I couldn't have them going to waste so I scooped them up and they were our appetizer. Probably should have done pictures of slicing, eating, ......but note the last word in that one....yeah was too busy eating all the chow.

 

 

[bobberineyes]

Looks awesome jp, I do the same thing with my chucks,  although I should try slicing next time, I usually shred and do French dips..nicely done. ..

[JP Z]

I wanted to shred them trust me, but I also wanted to eat before 5.....I started the process about 7am so yeah.....either way is VERY good.

[DonBo]

CSR? Huh? 

[nofishfisherman]

I had my smoker filled on Saturday as well.  Did 2 smaller pork shoulders for a party i have coming up this weekend and then filled the top rack with some pieces I trimmed off some ribs earlier this summer.  I keep the trim pieces and smoke them as I have room.  They are small and only take 2-3 hours tops so you can have them for dinner while you continue cooking the pork shoulders.

I was able to tend the charcoal smoker most of the day since I was outside cleaning the garage and getting things ready for winter before I head out for deer hunting. I ended up having to move the shoulders into the oven for the last few hours as I ran out of time to tend the charcoal but didn't impact results at all. As I was pulling the pork apart the following morning my daughter kept pestering me for more bites.  She's not even 3 yet but has already learned that the best tasting meat is the few pieces you can sneak before its actually served. 

[JP Z]

Don, Country Style Ribs......these were of the boneless variety

[Boar]

Hey im signing up for dock help next year!! Nice job!!

[DonBo]

Don, Country Style Ribs......these were of the boneless variety

Gottcha, thanks.

[reinhard1]

Oh boy, chuck roast in the smoker!!!!  that's extra special!. good luck.

[waker]

Anybody do a chuck roll or a shoulder clod?  These 2 roast are new to me and I was wondering if they are special order. I'm leaning towards the chuck roll as it has the chuck eye in it though the clod has the flat iron in it.

Decisons, oh what to do? Any idea price per pound?

[reinhard1]

A whole chuck roll can weigh anywhere from 15 to 30 pounds or so.  Clods are 12 to 18 lbs. on average.  Any place that sells chuck roasts or arm roasts will have them.  No idea on the cost in the bag but I'm guessing under 4 bucks a pound on USDA choice.  Both would work great in the smoker.  good luck.

[waker]

Called around and at $4.99 a pound its not worth the expense. Chuck used to be economical!  With the price of beef its been far in between times for me eating beef. I guess I will keep with fish! pork and the squirl in the live trap.

[Boar]

Ok, whats a clod??

[waker]

Clod is 3 mucle groups in one roast. Top blade and center shoulder (center arm or tricep) and sometimes the tender petite. Leaner than the brisket with a more beefy flavor.

Edited October 29, 2015 by waker
add photos

[Boar]

awsome looking stuff!

[reinhard1]

Yes the clod or beef shoulder is a great piece of meat to do whole.  It also has the flat iron on the side which can be cut off and trimmed and is a very tender piece of meat on it's own.  We cut them for boneless beef country ribs or flat iron steaks.   When I buy the whole clod I usually cut the flat iron off and smoke that another time or gill it.  I haven't done a whole clod in a long time.  I'll have to see how much they are now whole in the bag.  good luck.