What cut of beef?

jasonjax · 11-16-2012, 09:49 AM

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!

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!

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.

buffalotom · 11-16-2012, 11:49 AM

Quote:

Originally Posted by kcmike

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.

11-16-2012, 09:49 AM	#1
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	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!

11-16-2012, 10:59 AM	#2
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA	Looks like a beef shoulder to me. I cook mine for pulled beef ~ never tried cooking it like a roast ~ good luck! __________________ Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce.

11-16-2012, 11:10 AM	#3
kcmike is One Chatty Farker Join Date: 02-09-11 Location: Kearney, MO	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! __________________ Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle

11-16-2012, 11:25 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-16-2012, 11:49 AM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.