Dry Shoulder Clod

[BackyardBoss]

Well, yesterday we cooked part of the shoulder we bought last week. I trimmed it down to the clod heart, which is the triceps muscle, and actually only cooked half of it (about a 5 1/2 lb. roast size). Used Bill's Brisket Rub and smoked with pecan for 11 hours. The taste was unbelievable :D , but the meat was on the dry side :oops: .

In terms of my cooking strategy during the day, I was following a basic pattern that seems to be consensus for brisket - maintain 200-225 in the pit, begin mop at 150, foil at 170, remove from heat at 195. Looking back, I think brisket comes out more moist due to its higher fat content, so maybe clod needs a more conservative approach because it's so lean? I'm wondering what to tweak in those numbers to help retain more moisture in the roast? The flavor was perfect, just need to keep 'er from drying out.... :wink:

Thanks,

[MountainCityOutlaw]

We wrap in plastic wrap then foil on our clods and they come out really moist. We cook about 125lbs for our local youth fair every year. You might try that. :D
MCO