Shoulder Clod versus Steamship Round?
Ok, so I did a little googling and came up with shall we say, a lack of consensus on this topic. So a couple questions:
1) Are they different cuts? Steamship = round and Clod = shoulder (chuck?)
2) Can the clod be cooked low n slow and have similar results to brisket?
I saw an episode with Raichlen cooking a clod for ~12 hours and it looked somwhat like a brisket when it was done, albeit a dry one. It kind of crumbled when he sliced it, not at all like the carved steamship style roast beef we get at a buffet etc.
Anyways, was thinking of trying one or the other for a large get together so any tips shall be appreciated.