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Unread 05-29-2011, 01:52 PM   #1
jgh1204
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Default Beef Shoulder Clod w/pics

Please, don't everyone fall over, I am posting pics.

Went to Restaurant Depot and found they had whole shoulder clod. I don't have the receipt but I think it was around 2.25/lb and this one weighed in at 22lbs.

Pic #2 shows how I butchered them out. I followed this video I found on another shoulder clod thread.

At first I was going to do the whole shoulder but after watching that video and learning that flat iron steaks come from this cut, I decided to butcher them out and just smoke the shoulder center. My reasoning being, I did not need that much bbq for my guests, I love flat iron steaks and I want them medium rare and not well done and I figured the flat iron portion would come out dry anyway.

On the left of picture #2 is the shoulder center. On the top right are the two sections of the flat iron and the bottom right are the clod lifter meat and the nose. I never really found the shoulder tender. I cut those bottom two sections up into stew meat. I need to buy a larger knife if I do this very often.

Picture 3 is the trimmed shoulder tender and the seasonings I use. I am guessing it was 7lbs. I like to use a pretty simple rub. That is a mild chili powder that I found online from a place close to San Antonio.


Picture 4 is the shoulder all seasoned up and waiting for the UDS to be ready.

Picture 5 is the aftermath. My guests loved it. There were 4 of us and we almost wiped it all out before I said we had to save some from my wife who was at work. I served it up traditional Texas bbq style with cheese, crackers, onions, pickles(home made dill) and Texas Table sauce.

I put the shoulder on at 8AM at about 275 and the UDS went up to about 300 an hour later and held. At noon, the shoulder was at 165. I decided to foil at that point.

At 1:45, it was at 185. I kind of got side tracked and did not get back to it until 2:30. The shoulder was at 199 and the probe slid in like going into warm butter. I pulled it and put it into the pre-warmed igloo and covered it with towels as I was not serving until 8.

As you can see, I probably overcooked it a bit as it was shredding but it was very moist. You could really got that dissolved collagen mouth feel that you get in the brisket point.

The comments I got said that it was real beefy and more like a roast than brisket which of course is what it is.

The next time, I might try doing the whole clod.

Waste: Not a whole lot of fat on the clod. I had probably 1 to 2 lbs of fat trimmings.

One other comment. This was my first time to cut up something close to a primal cut and I realized to say that when you screw something up and say "you butchered it" is an insult to butchers.
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Unread 05-29-2011, 01:56 PM   #2
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I forgot to put that I used about 10lbs of Kingsford mixed in with oak wood chips.
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Unread 05-29-2011, 02:53 PM   #3
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Thanks for that video and the pron
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Unread 05-29-2011, 03:03 PM   #4
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what exactly is Rest. Depot? we have a local one not far from me and the web site says there is a membership fee. is it like a BJ'S type membership deal?
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Unread 05-29-2011, 03:47 PM   #5
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No membership fee at the one in San Antonio, but you need a tax certificate. Some people here have scored memberships through KCBS.
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Unread 05-29-2011, 04:20 PM   #6
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Looks good, love those clods
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Unread 05-29-2011, 06:41 PM   #7
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Ive seen them for sale once n a while but have not tried one yet. Yours looks great!
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Unread 05-30-2011, 02:05 AM   #8
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Thanks, I may try the whole clod next time.
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Unread 06-02-2011, 11:52 PM   #9
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Had a couple of the flat iron steaks last night. Good stuff. Sorry, no pics. But it did happen.

BTW, what little leftovers there were, re-heated extremely well.
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Unread 06-11-2011, 11:23 AM   #10
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Doing a whole clod today. This was a choice angus clod. $2.54/lb.
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Unread 06-11-2011, 11:25 AM   #11
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Seasoned up liberally this time with Salt, pepper and granualated garlic. Leaving out the cayenne and chili powder.
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Unread 06-11-2011, 11:26 AM   #12
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Here is my charcoal and oak wood chips. That is a charcoal basket that spicewine made for my bandera. It just fits in the UDS.
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Unread 06-11-2011, 11:28 AM   #13
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Here is the clod on the UDS, getting started at 8:15. Not going to get more than one of these on a UDS, at least not on one level. Fat cap to the heat.
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Unread 06-11-2011, 11:31 AM   #14
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About 30 minutes later. Good thing I decided not to trust the Weber temp gauge.

It's going to be close, we have a poker game at 7:30 and this will be served. Last time, the smaller cut was done in 6 hours.

I till take a temp of the meat at noon to see if I am on pace.
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Unread 06-11-2011, 12:46 PM   #15
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ur gonna like this one even more
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