Beef Shoulder Clod

[TheHojo]

Loaded up the smoker on Friday night with a clod (for the games on Saturday) and a turkey breast, eye of round and bologna (which will all meet the slicer tomorrow for lunch meat)



Injected the clod the evening before the cook with a beer/broth/butter injection - then hit it with a mustard slater and rubbed with cayenne pepper and Goldees brisket rub - smoked until 170 - then into a foil boat and back into smoker until it hit 190



Let it rest on counter until internal temp dropped to 150 - then wrapped in butcher paper and into warmer for 10 hours

Sliced it up and served during games yesterday

 

[cowgirl]

Nice!

 

[Stingerhook]

Whole lot of goodness Ted.

 

[Inthewoods]

Was it good?
How would ya describe the taste of shoulder clod, as I've never had it.

-D

 

[16Adams]

Was it good?
How would ya describe the taste of shoulder clod, as I've never had it.

-D

Clod was brisket before there was brisket. Both my home town Qjoints growing up served clod, not brisket. Guessing if you've had cubed beef in a joint that serves chopped you've had clod. Same as gumbo with gou, gar and nutria deep in the swamps

 

[bowhnter]

Lookin good, Ted!

 

[thirdeye]

You are on it. A clod is as magical as a whole pork butt.

 

[TheHojo]

Was it good?
How would ya describe the taste of shoulder clod, as I've never had it.

-D

More of a beefier flavor with the clod - also leaner

And can cook to many different temps - I have see folks cook to 140, 180, 190 and 205 -

 

[16Adams]

What a grand cook. Excellent

 

[Inthewoods]

I'll pick one up if I can find one. Thanks fer posting.

-D

 

[SMOKE FREAK]

How big was the clod?
I've cooked "clod heart" many times but never the whole thing.

 

[TheHojo]

How big was the clod?
I've cooked "clod heart" many times but never the whole thing.

This one was just over 13 pounds

 

[TheHojo]

I'll pick one up if I can find one. Thanks fer posting.

-D

In Dallas we can find them at Costco business center and us foods

Couple local ranchers also offer them

 

[16Adams]

Article on shoulder clod

https://www.southernliving.com/food/bbq/shoulder-clod-texass-forgotten-bbq-star

 

[Itsdone]

That's a nice bark on that clod. I would slice thin, make an au jus, make some horsey sauce, slap that meat on a kaiser for some banging pit beef sammiches.

 

[TheHojo]

That's a nice bark on that clod. I would slice thin, make an au jus, make some horsey sauce, slap that meat on a kaiser for some banging pit beef sammiches.

Did something similar - sliced meat, onions, jalapeños - on a jalapeño tortilla - with a little Pico and crema

 

[Itsdone]

Did something similar - sliced meat, onions, jalapeños - on a jalapeño tortilla - with a little Pico and crema

sliced into strips would also make banging fajita's. Possibilitys are endless!

 

[Bluebird]

That looks great!

 

[TC Smoke & Que]

Yes Sir !!! I would be all over that !!!!

 

[jzadski]

After seeing your cook, especially clod. I am going to start looking for clod. Very nice cook