This weekend I'm putting together an impromptu going-away-party for a friend of mine. He's a fan of 'critter' (i.e., just about any meat), especially critter cooked Texas BBQ style, so I offered to smoke him a beef shoulder clod. He jumped at the offer. On top of it, he has a cousin who is a butcher, and he offered to ask his cousin if could procure the clod. Now, this will be the first time I've done a clod, and I don't have any butcher shop off the top of my head to procure one, so when my buddy said his cousin was a butcher, I was like "great."
So, my buddy's cousin dropped off the clod with my buddy yesterday. My buddy calls me, and tells me he's going to drop it by last night (I plan on beginning the smoke this evening). My buddy then says, "Oh, my cousin also dropped off a brisket. Wow... there's a lot of meat here!"
He wasn't kidding. 23lbs of clod and 13lbs of brisket. But it'll fit inside my smoker!
And oh, did I mention we're expecting a blizzard here starting in a few hours and going until tomorrow afternoon???
You should have more neighbors like me.Two whole briskets, huh? 14 plus hours of fire/smoke watch. I don't know if I could do that task alone today, or want to without a fat cash incentive.
It will take an overnight smoke; probably throw them on around midnight. After about 8 hours or so, when they hit the stall, I'll wrap them and finish them in the oven. Set-it-and-forget-it at that stage. They should finish around 2pm, after which I'll rest them in a cambro for a few hours before the slicing begins. Can't wait!I suppose a few hours in a oven with a automatic timer shut off instead of wrap and leave it in the smoker would allow you a few hours of shut eye. Then again you are only the help so after the task you could just go home and sleep. If I ever opened up a BBQ joint it would be open every other day or just Friday to Sunday.