I was going to do clod, but the day I was going to buy the clod, I saw Market Street had CAB chuck shoulder on sale for $3.50 /lb, the same price that RD charges for clod. (basically the same part of the shoulder as clod but cut and marketed differently). I talked to the meat manager, and he agreed to custom butcher me a couple of 8 pound roasts. So for the same price as the ~16 pound clod I would have had to buy I got a higher grade of meat, no sinew and someone else to do the butchering (I would have cut it into two pieces anyways). One for today, and one for the freezer... 12 hours on the nose cook time. Mostly around 240, but a bit hotter while in the butcher paper.
Nice marbling. The other one is a little bit larger and more uniformly square, but this one was still very nice. Dry aged in the fridge for 72 hours.
Rubbed with my regular brisket home brew.
167 degrees internal, and the color is perfect. About to be wrapped in butcher paper.
All done. Probing nicely at 192 degrees.
30 minute rest in the paper.
Good mix of lean and fatty.
But who doesn't like fatty better?
Saving some for later, so separated a chunk at the fat line.
