First, many thanks to all the great information, discussion, tips, etc. Without them I never would have done what I did last weekend.
I finally had a special occasion to cook for 25+ people (farewell picnic for a young priest who just completed his PhD in Computer Science - I was on his dissertation committee) so I justified getting a whole shoulder clod (18.5 lbs) + pork butt (7.5 lbs). I cooked them over night, starting around 8:30pm Saturday and finishing up around 10:30am Sunday, in plenty of time for a 2pm picnic. I used minion method, a ring full of Humphrey Hardwood Charcoal, and some oak & hickory chunks. Except for a drop in temps around 5am due to an unexpected rain shower, cooking temps were around 225-235 for 11 hours or so, then up to 265-275 for the last couple hours.
I received many, many compliments. I think everyone came back for seconds or thirds. Even the priest, who usually doesn't eat meat, decided this was a special occasion and loaded his plate up. Many said it was the best beef they ever had. I tended to agree.
A few pics are here: http://picasaweb.google.com/dukieQ/BBQClod02
There was a little hunk of meat, maybe a pound, that easily broke away from the side of the clod. I wrapped this up and gave it to Father who gladly took it home with him.
Dukie
I finally had a special occasion to cook for 25+ people (farewell picnic for a young priest who just completed his PhD in Computer Science - I was on his dissertation committee) so I justified getting a whole shoulder clod (18.5 lbs) + pork butt (7.5 lbs). I cooked them over night, starting around 8:30pm Saturday and finishing up around 10:30am Sunday, in plenty of time for a 2pm picnic. I used minion method, a ring full of Humphrey Hardwood Charcoal, and some oak & hickory chunks. Except for a drop in temps around 5am due to an unexpected rain shower, cooking temps were around 225-235 for 11 hours or so, then up to 265-275 for the last couple hours.
I received many, many compliments. I think everyone came back for seconds or thirds. Even the priest, who usually doesn't eat meat, decided this was a special occasion and loaded his plate up. Many said it was the best beef they ever had. I tended to agree.
A few pics are here: http://picasaweb.google.com/dukieQ/BBQClod02
There was a little hunk of meat, maybe a pound, that easily broke away from the side of the clod. I wrapped this up and gave it to Father who gladly took it home with him.
Dukie
