Hey ,all .... been away for a few months since my grandpa passed away. been lurking just not posting . anyways before he passed he had told me about beef clod & that he had smoked damn near everything , but wished he'd tried a clod. so low & behold i am in krogers tonight looking for a brisket & i see a beef shoulder clod 10 lber @ $2.99 /lb. so i snatched that puppy right up. i'm pretty well versed in my brisket strategy .... however i am a noob to the whole clod world. generally my briskets turn out best if i take her low & slow till she gets to around 200-210 degrees internal. will clod take to the same tactics ? should i back it down , take it up? i'm shooting for nice tender slices , almooost to the point of having to pull it but not quite.