Clod

Smoothsmoke · May 13, 2011

The other thread has got me thinking that I need to try this on the WSM. How good/great is smoked clod? Do they come with a fat cap? I've seen some seriously big ones, 20lbs. Is this the norm? All tips and pr0n appreciated. Same as brisket, take it till probe tender? What other names is this sold under? :thumb:

Mister Bob · May 13, 2011

A clod is beef shoulder, or a big hunk of chuck. I cook it the same as brisket and it is excellent pulled or sliced.

deguerre · May 13, 2011

Mister Bob said:
A clod is beef shoulder, or a big hunk of chuck. I cook it the same as brisket and it is excellent pulled or sliced.

You forgot the "It's hard to screw up a chuck though" part.:becky:

El Ropo · May 13, 2011

I'd treat it like I would a whole pork shoulder, and smoke it at around 275-300 till done. I like to smoke at higher temps because the results are similar, and you don't have to stay up forever.

Smoothsmoke · May 13, 2011

Sounds great, thanks guys!

Clod

Smoothsmoke

Babbling Farker

Mister Bob

Babbling Farker

deguerre

somebody shut me the fark up.

El Ropo

Quintessential Chatty Farker

Smoothsmoke

Babbling Farker

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