Propwashed
New member
I remember 4th of July Pic-Nic's/BBQ's put on by large companies and small cities back in the 60's and 70's they all cooked large numbers of chuck shoulder clods, brisket was never used. I am going to cook a shoulder Clod on my Timberland XL for my 70th birthday. I am thinking low and slow @220F for about 24 hours ( internal temp 203) My Binder will be W sauce and ample Susie Q Tri-Tip rub with a tuch of cayenne pepper rubbed in. Anybody have hints on what not to do? I'm also thinking maybe injecting beef broth into it????
