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What part of a cow is a beef clod?

I'm planning on doing my first Pastrami. I got all the information from the COOKING TOPICS. The one thing I was wondering is what bag to put the meat in while it is curing. I have a food saver. This forum says to use a ziplock bag. I would like to shrink wrap the curing meat. The question is...

1 pie crust 1/2 stick of butter 5 large onions 5 beaten eggs 1/4 cup of parsley 1 cup of heavy cream salt pepper Fry onions in butter covered 10-15 min. til golden brown. Uncover and cook 5 more min. Bake pie crust 5 min. In a large bowl mix onions,beaten eggs,cream, parsley, salt, and...

I was wondering if anyone removes the charcoal ring in order to get more charcoal in the smoker? I haven't done it, but was thinking about it for long cooks. Will it work, or will the fire choke from lack of air?

Has anyone ever tried to brine a Butter Ball Turkey and smoke it? I've done plain turkeys in the past. Someone gave me a Butter Ball for free. Should I smoke the Butter Ball without brine? Seeing how it's free I'll gamble with it.

I injected my first butt and was disappointed. I used a store bought marinate of creole butter and it gave the butt an off taste.It was fine when I used it to inject turkeys for frying and I loved it, so I thought it would be fine in butts. It wasn't. I would like to know what other people are...