Mike Coffman
TVWBB Olympian
I couldn’t find a brisket that I liked so my butcher suggested a beef shoulder clod heart or
sometimes listed as chuck shoulder roasts. I picked up an 8 pound roast and injected it Thursday
night with Butchers Brisket Injection then seasoned it with Head Country rub. Placed in the
refrigerator until this morning. Gave it another shot of Head Country Rub and added some
Montreal Steak seasoning.
Put onto the WSM using Stubbs charcoal with pecan and apple chunks.
I wrapped it in foil at 170 internal. Pulled at 187 and probe tender. Wrapped with more foil and
put into an ice chest until dinner time. Total time on the smoker was 10.5 hours. WSM maintained
a steady grate temp of 225 – 230 the entire time. Love this cooking machine!
Sliced! Very juicy and a fairly nice smoke ring. Sampled some of it and I think it actually does
taste better than brisket!
Plated with mashed potatoes with some Au Jus from the foil, and corn on the cob.
Delicious and well worth the 10.5 hours on the WSM. I might try a whole shoulder clod next time,
but probably not until I get a 22.5 WSM, since a whole clod is anywhere from 23 to 25 pounds.
I could probably make it work on my 18.5, but it gives me an excuse to add to my Weber collection!
Thanks for looking!
sometimes listed as chuck shoulder roasts. I picked up an 8 pound roast and injected it Thursday
night with Butchers Brisket Injection then seasoned it with Head Country rub. Placed in the
refrigerator until this morning. Gave it another shot of Head Country Rub and added some
Montreal Steak seasoning.
Put onto the WSM using Stubbs charcoal with pecan and apple chunks.
I wrapped it in foil at 170 internal. Pulled at 187 and probe tender. Wrapped with more foil and
put into an ice chest until dinner time. Total time on the smoker was 10.5 hours. WSM maintained
a steady grate temp of 225 – 230 the entire time. Love this cooking machine!
Sliced! Very juicy and a fairly nice smoke ring. Sampled some of it and I think it actually does
taste better than brisket!
Plated with mashed potatoes with some Au Jus from the foil, and corn on the cob.
Delicious and well worth the 10.5 hours on the WSM. I might try a whole shoulder clod next time,
but probably not until I get a 22.5 WSM, since a whole clod is anywhere from 23 to 25 pounds.
I could probably make it work on my 18.5, but it gives me an excuse to add to my Weber collection!
Thanks for looking!
