Smokin-It User Forum!
User Guidelines and Instructions => Guide to Smoking Times, Temps, Woods => Topic started by: SuperDave on June 02, 2015, 04:00:22 PM
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I'm getting myself psyched up for my beef clod smoke in a couple of weeks. The average weight of the clod is 23 lbs. I don't know how long it will take but I'm thinking regardless, there is a lot of meat to penetrate.
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I'd probably go to 8 oz for a single cut of 23 lbs! Maybe even more! :o That's a whole lotta beef to get up to 140, especially if it's fridge-cold to start!
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so far, for long smokes, the amnps has worked great for me without overpowering the food with smoke. I get about 12 hours for my sausage smokes which go one for about 18-20 hours. it also allows me to have more precise temps and lower heat smokes. I go 2 hours at 100, 2 hours at 120, 2 hours at 140, then 160 till done. I have smoke the entire time and I do not think I can do that with the smoke box in the smokin-it and hold those temps. I would get fire instead of smoke because of the air being drawn out of the box.
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Hey Dave,
Have you smoked a clod before, and do they all weigh in that big? The last brisket I bought was $10 a pound and I'm lookin for something a little cheaper to try.
TIA,
BB