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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 08-10-2011, 12:11 PM   #1
Desert Dweller
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Default Shoulder Clod 25 pounder!

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...
Attached Images
File Type: jpg Shoulder Clod 006.jpg (66.1 KB, 270 views)
File Type: jpg Shoulder Clod 005.jpg (122.7 KB, 268 views)
File Type: jpg Shoulder Clod 007.jpg (58.1 KB, 268 views)
File Type: jpg Shoulder Clod 008.jpg (64.3 KB, 269 views)
File Type: jpg Shoulder Clod 002.jpg (58.4 KB, 269 views)
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Last edited by Desert Dweller; 08-10-2011 at 12:32 PM..
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Unread 08-10-2011, 12:15 PM   #2
gtr
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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?
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Unread 08-10-2011, 12:17 PM   #3
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Woo hoo! Back in the saddle again! You GO, Bo!
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Unread 08-10-2011, 12:18 PM   #4
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Quote:
Originally Posted by gtr View Post

What temp did you cook at to get that critter done in 10 hours?
215, but things just cook quicker in a drum...
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Unread 08-10-2011, 12:23 PM   #5
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Quote:
Originally Posted by Desert Dweller View Post
215, but things just cook quicker in a drum...
I just started using a UDS last month. Those farkers are like microwaves!
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Last edited by gtr; 08-10-2011 at 12:38 PM.. Reason: put the r in microwave!
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Unread 08-10-2011, 12:31 PM   #6
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Quote:
Originally Posted by Desert Dweller View Post
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.
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Unread 08-10-2011, 12:36 PM   #7
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[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.
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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
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And 1 2010 Victor brand Hot Dog Cart
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Unread 08-10-2011, 12:43 PM   #8
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Unread 08-10-2011, 12:43 PM   #9
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Looks beautiful, did it just fall apart when you shredded, or was there a little pull to it?
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Unread 08-10-2011, 12:48 PM   #10
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Wow only 10 hours! Great looking grub.
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Unread 08-10-2011, 12:49 PM   #11
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Nice work. I'll add that to my to do list.
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Unread 08-10-2011, 12:58 PM   #12
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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.
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Unread 08-10-2011, 01:05 PM   #13
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Shoulder.

It's the boston butt of the beef world (sort of...but not really).
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Unread 08-10-2011, 02:12 PM   #14
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Quote:
Originally Posted by Phubar View Post
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 View Post
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} View Post
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...
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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
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
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Unread 08-10-2011, 03:02 PM   #15
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Quote:
Originally Posted by Desert Dweller View Post
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!
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