Shoulder Clod 25 pounder!

Desert Dweller · 08-10-2011, 12:11 PM

So I decided to give this shoulder clod a shot, yes, it was my first time. I am disgusted with the price of Brisket, but I love the stuff.

So I spoke with my brother (Rookie'4

and a meat cutter I know and decided to give this bad boy a run... Started at 25 lbs, rendered down to about 11 pounds (whew!) One of the shots shows 1 three pound bag, 1 two pound bag and 5 one pounders; The rest went in my belly as snacks overnight. I bought it at RD at 2.39 a pound.

Lathered in mustard and hit with Dizzy Dust (course grind) and some Kirkland Steak Rub I was gifted with, smoked in the BDS over Pecan for 10 hours and the proof is in the pictures...

Tasty, tender very moist and bound to increase my waistline! Enjoy, I did...

gtr · 08-10-2011, 12:15 PM

Oh hell yes!

I've been wanting to do a shoulder clod, and would be if I hadn't found brisket for cheap recently. A clod is very high on my list of things to do.

What temp did you cook at to get that critter done in 10 hours?

deguerre · 08-10-2011, 12:17 PM

Woo hoo! Back in the saddle again! You GO, Bo!

Desert Dweller · 08-10-2011, 12:18 PM

Quote:

Originally Posted by gtr

What temp did you cook at to get that critter done in 10 hours?

215, but things just cook quicker in a drum...

gtr · 08-10-2011, 12:23 PM

Quote:

Originally Posted by Desert Dweller

215, but things just cook quicker in a drum...

I just started using a UDS last month. Those farkers are like microwaves!

Cook · 08-10-2011, 12:31 PM

Quote:

Originally Posted by Desert Dweller

Started at 25 lbs, rendered down to about 11 pounds...

I don't know how many people I've heard say that you don't lose as much weight during cooking with clod as you do with brisket. I've wanted to dispute that, but having never cooked a whole clod myself I've not said anything.

This particular cook does look to support the notion that you lose as much weight with a clod as you do brisket.

Looks awesome by-the-way. Didn't mean to hijack, but it's great to know what your experiences were.

Desert Dweller · 08-10-2011, 12:36 PM

[QUOTE=Cook;1745008]

This particular cook does look to support the notion that you lose as much weight with a clod as you do brisket.

QUOTE]

IMHO you loose more with the clod. My experience is about a 60% loss with the clod and I have never lost that much with Brisket, BUT, for "pulled" beef it is better than brisket.

Phubar · 08-10-2011, 12:43 PM

Is it for your Boys?
If so I want to be your Son too!

Frank Grimes · 08-10-2011, 12:43 PM

Looks beautiful, did it just fall apart when you shredded, or was there a little pull to it?

Smoothsmoke · 08-10-2011, 12:48 PM

Wow only 10 hours! Great looking grub.

Chef Jim · 08-10-2011, 12:49 PM

Nice work. I'll add that to my to do list.

Midnight Smoke · 08-10-2011, 12:58 PM

Glad to see you can still cook Bo.

What cut is a Clod? I would like to try one but they are not sold as "Clod" here.

Cook · 08-10-2011, 01:05 PM

Shoulder.

It's the boston butt of the beef world (sort of...but not really).

Desert Dweller · 08-10-2011, 02:12 PM

Quote:

Originally Posted by Phubar

Is it for your Boys?
If so I want to be your Son too!

Nope, this is for sale...

Quote:

Originally Posted by Frank Grimes

Looks beautiful, did it just fall apart when you shredded, or was there a little pull to it?

A little pull. Removed from smoker at 192. Fall apart would have given soft texture, mushy...

Quote:

Originally Posted by {Midnight ☼ Smoke}

Glad to see you can still cook Bo.

What cut is a Clod? I would like to try one but they are not sold as "Clod" here.

By it's name it must be part of the shoulder. A Meat Cutter friend said it was connected to the Chuck Roll...

posey's_pork_pit · 08-10-2011, 03:02 PM

Quote:

Originally Posted by Desert Dweller

By it's name it must be part of the shoulder. A Meat Cutter friend said it was connected to the Chuck Roll...

Yes, the shoulder and it looks like this:

43 lbs. of beefy goodness. Try it sometime ~ you'll love it!

08-10-2011, 12:15 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Oh hell yes! I've been wanting to do a shoulder clod, and would be if I hadn't found brisket for cheap recently. A clod is very high on my list of things to do. What temp did you cook at to get that critter done in 10 hours? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

08-10-2011, 12:17 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Woo hoo! Back in the saddle again! You GO, Bo! __________________ 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

08-10-2011, 12:36 PM	#7
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	[QUOTE=Cook;1745008] This particular cook does look to support the notion that you lose as much weight with a clod as you do brisket. QUOTE] IMHO you loose more with the clod. My experience is about a 60% loss with the clod and I have never lost that much with Brisket, BUT, for "pulled" beef it is better than brisket. __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

08-10-2011, 12:43 PM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Is it for your Boys? If so I want to be your Son too! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

08-10-2011, 12:48 PM	#10
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Wow only 10 hours! Great looking grub. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

08-10-2011, 12:43 PM	#9
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	Looks beautiful, did it just fall apart when you shredded, or was there a little pull to it?

08-10-2011, 12:49 PM	#11
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Nice work. I'll add that to my to do list. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

08-10-2011, 12:58 PM	#12
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Glad to see you can still cook Bo. What cut is a Clod? I would like to try one but they are not sold as "Clod" here. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

08-10-2011, 01:05 PM	#13
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Shoulder. It's the boston butt of the beef world (sort of...but not really).

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