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-   -   What cut of beef? (http://www.bbq-brethren.com/forum/showthread.php?t=147881)

jasonjax 11-16-2012 09:49 AM

What cut of beef?
 
So this is supposedly a beef clod. I guess I was thinking something more closely resembling a steamship so this somewhat surprised me.

My neighbor bought it at the local butcher and brought it over to me.

Is this a typical looking clod or something else? Looks almost like an overgrown brisket.

I want to cook it like roast beef at high heat and internal of ~130ish, but I also want it to be tender!

http://farm9.staticflickr.com/8348/8...6900a67d_c.jpg

http://farm9.staticflickr.com/8478/8...f0f2fb6f_c.jpg

http://farm9.staticflickr.com/8481/8...c63b779a_c.jpg

posey's_pork_pit 11-16-2012 10:59 AM

Looks like a beef shoulder to me. I cook mine for pulled beef ~ never tried cooking it like a roast ~ good luck!

http://i1080.photobucket.com/albums/...m/100_1387.jpg

http://i1080.photobucket.com/albums/...m/100_1389.jpg

kcmike 11-16-2012 11:10 AM

Ditto on cooking it to be pulled. A beef shoulder clod is where chuck roasts come from (among other things). Kind'a tough and needs to be cooked slow and low for a long while. IMHO, I've had the best results cooking beef shoulders like pork shoulders. For the beef I keep them in the smoke till they hit 165º then wrap with some beef consume and continue cooking until they fall apart.

Good luck!

deguerre 11-16-2012 11:25 AM

I've never cooked a whole one - I cut them up into the general components mainly so I can get the whole chuck-eye for steaks.

Boshizzle 11-16-2012 11:49 AM

I cook clod like brisket. Here is a lettuce wrap a made last time I cooked one. The meat can be used for BBQ sandwiches, in soups, chili, stir fries, with eggs, etc.

http://www.bbq-brethren.com/forum/pi...pictureid=3754

buffalotom 11-16-2012 11:49 AM

Quote:

Originally Posted by kcmike (Post 2273264)
Ditto on cooking it to be pulled. A beef shoulder clod is where chuck roasts come from (among other things). Kind'a tough and needs to be cooked slow and low for a long while. IMHO, I've had the best results cooking beef shoulders like pork shoulders. For the beef I keep them in the smoke till they hit 165 then wrap with some beef consume and continue cooking until they fall apart.

Good luck!

Ditto,
I cooked 100 lbs for my son's wedding just that way and people not only raved about it, they wanted to know where they could buy it prepared like that.


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