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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-16-2012, 09:49 AM   #1
jasonjax
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Default 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!





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Unread 11-16-2012, 10:59 AM   #2
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Looks like a beef shoulder to me. I cook mine for pulled beef ~ never tried cooking it like a roast ~ good luck!



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Unread 11-16-2012, 11:10 AM   #3
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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!
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Unread 11-16-2012, 11:25 AM   #4
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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.
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Unread 11-16-2012, 11:49 AM   #5
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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.

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Unread 11-16-2012, 11:49 AM   #6
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Quote:
Originally Posted by kcmike View Post
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!
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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