Ahh Sunday... the morning after.
I origionally purchased a 55. It roasted, but didn't smoke. I posted questions (see idiotproof), got and tried much advice. The forum is great. Tony at CS thought it might be something to do with the heating element. I'm just glad it wasn't determined to be the "cook" element. Anyway, I digress. The 55 went back for exchange to... The Amerique! By the way, I can't say enough nice things about everyone I've spoken with at CS, Karen, Tony, Vicky. Good customer service and relations is obviously well taught and part of the corporate culture up there at CS. You folks are obviously not from Miami. I received the AQ Wednesday. Our good freinds at UPS, in thier constant effort to provide consistent service, did not deliver the box containing the racks, grills and smoker box till Thursday night. I fired that bad boy up, got smoke for a few minutes then nothing. I added a large bowl of ice with a little water and re-started the AQ. Well I guess the AQ just needed to see some love, because it smoked and smoked for hours of seasoning. I was encouraged.
My first cook was a roast from a nearly 5 pound Clod. I set cooking temp to 225 probe to 190 (like I would do a brisket). After 8 hours, this little 5 pounder was still only at 147 degrees. I had six guests, hungry. Burned through appetizers and were complaining they came for dinner not breakfast. I know the mantra "it's done when it's done", but... I couldn't hold them off much longer. Goosed the unit's temp up to 275 and got the Clod to 155 when I finally took it out of the AQ. Finally sliced the Clod really thin using an electric knife. As I was slicing, my son stole the first two slices on his way out of the house for the evening with a young lady friend. Dad, he said, this is amazing! I was encouraged. The girl already outside, didn't get to try any Clod. He ate her slice too. The cut of beef was actually about 5 inches thick at one end (where the probe was), and tapered down to about 2inches at the other. Naturally the thinner end was more well done. The thicker end a more med. well. I've read temps on the forums ranging from the 140 to 190 internal temps for this cut. Since I have no experience with Clod prior to last night, does this meat, like brisket, require the higher internal temps to make it tender enough? My Clod was moist and delicious, I'm just wondering if I had cooked to, say 140 or 145 would it be too tough, chewy, stringy? I'm guessing it would have been more to my liking of med to medium rare? Any opinions, suggestions would be much appreciated.
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