Clod Cooking ???'s

[Greendriver]

I've been all through the archives and visited some of our experts sites and I still have a specific question or two. I got a 20 lb'r to pick up sat at noon and plan to inject it and cook it through the night and into sunday. my plan is to cook it just like brisket and to a finish temp of 195 and hoping that after a cooling period it will slice. I know that I could go to 205 and pull it but I want to try and slice it. WILL IT WORK? I definitely don't want to cook it to the low finish temp like 160 for med and have it sliced thin for sammiches cause that just doesn't appeal to me. We have a bbq restaurant that has been at the same location here in town for 35 years and has always used these and serves there bbq beef sliced out of it and I think it would be good cooked like that just about any way you want to serve it.

 

[jsimonson0]

I've been all through the archives and visited some of our experts sites and I still have a specific question or two. I got a 20 lb'r to pick up sat at noon and plan to inject it and cook it through the night and into sunday. my plan is to cook it just like brisket and to a finish temp of 195 and hoping that after a cooling period it will slice. I know that I could go to 205 and pull it but I want to try and slice it. WILL IT WORK? I definitely don't want to cook it to the low finish temp like 160 for med and have it sliced thin for sammiches cause that just doesn't appeal to me. We have a bbq restaurant that has been at the same location here in town for 35 years and has always used these and serves there bbq beef sliced out of it and I think it would be good cooked like that just about any way you want to serve it.

You may want to cut it down into 2-4 smaller pieces for easier handling. It may render down to ~15lbs, depending on how much marbling there is. More pieces gives you room to experiment with temp, times, and taste (say, one to 160-170, one to 190, one to 200, one to 205-210). You could always put it back in if it really doesn't appeal to you visually. It's been my experience that cooking a rib roast to between medium rare and medium yields very sliceable product. I've always wanted to cook a clod, but that much red meat simply frightens my arteries stiff!

 

[FatBoyz]

I cooked a 28lb clod this year and i got it to about 185 in the center it sliced very nice. i hope this helps you.

 

[Meat Burner]

What the fark is a clod???:confused:

 

[jpw23]

I think its a big gnarly chunck of neck and shoulder meat.....I may be wrong though.

 

[qman]

Greendriver.
I would think about testing the feel of the meat with a probe at around 185 degrees and pulling it from the cook chamber when it still has a slight resistance. You know what a butt feels like when it is pullable, so you want to stop just short of that "butta" texture so it will slice. Depending on the hunk of meat you have, it might be close to 195, but it might be less too. I am usually happy with around 185 for slicing, but I do go by feel for final decision.
Yust my .02

 

[qman]

I think its a big gnarly chunck of neck and shoulder meat.....I may be wrong though.

Rodger that. It is a sizable chunk of the [beef] shoulder-Similar to what is sold as a chuck roll in some parts of the country. The chuck roll is boneless, and tied neatly. The clod may or may not have bones, and is not rolled or tied.

 

[Meat Burner]

Thanks bros. I have never heard that term...for meat anyway.

 

[Meat Burner]

What is the advantage of that cut of meat?

 

[FatBoyz]

a true clod is not rolled or tied it should be one big azz peace of meat. the advantige of a clod is it is the best cuts of meet in one package. if you can find a true clod it is worth cooking. It will be one of the best peaces of meat you will ever cook. as Qman said good beef

 

[swamprb]

From BBQ USA: TexasClod Kreuz Market style
Indirect
3/4 C salt
1/4 C black pepper
2-3 T Cayenne
one 13-15 lb beef clod
Rub, fat side up over drip pan and cook until darkly browned and cooked through @8-9 hours or to internal 190* or 195* for well done.

 

[Greendriver]

I'll take plenty of pics and we'll see how she goes. Thanks brothers

 

[jgh1204]

From my Legends of Texas BBQ book, clod was the cut of meat choice in the early days of Texas bbq. It was dirt cheap and brisket wasn't used much. When the price of beef shoulder went up, people switched to brisket.

 

[BBQ_MAFIA]

I love clod.

Rest. Depot in my area no longer has them in their line so I have to special order if I want one. I usually cook it to 190. Its tasty stuff.

 

[jsimonson0]

What is the advantage of that cut of meat?

I think it's because you really get several cuts of meat in a single piece, at a much cheaper price/lbs. And then of course, there's the presentation of hauling this YOOGE piece of dinosaur out of the smoker in front of your friends...

 

[Greendriver]

I had two things in mind with the cook I did this weekend and basically it was just too get more comfortable with my new Platinum 3 and also try cooking a big beef shoulder clod for the first time. I have wanted to cook one of these to see if it would slice and turn out like bbq beef at Johns here in Dalton that I believe uses this cut and has for some 30 years in the same location. I injected with a my own copy cat version of Fab B about 2 hrs before the cook and managed to get about two + cups in it. I used monteal steak seaoning and I sware the flavor of this thing was unbelievably good and made you just want to hit on it till you dropped. It did very well for me and we put up 9 one lb bags and ate at least a lb and that's after removing the flat irons, which is becoming my favorite steak with good reason (it is now deemed to be the second most tender and beefy cut in the whole cow). BTW, the Platinum performed flawlessly and for anyone cooking contest I can guarantee you there is absolutely no need to set up and watch this cooker all night.

This soup is what we had Sat night after putting the clod on (we didn't think we wanted the flat iron knowing we were gonna be taking off 10 or 12 lbs of beef next morning). It's chicken soup and a new regular at our house and it's the trimmings off of 18 thighs from the last contest, also has a couple of handfuls of parsley from that contest. Lotsa taters, carrots, onions, garlic, and the mexi squash called chayote. Tortillas and hot pepper on top and your ready.

 

[bbqjoe]

Well, it looks like meat. Did you enjoy it?

 

[swamprb]

Very nice GD! I saw a BBQ U segment on Beef and Raichlen did a clod on the Ranch Kettle, made me want to try one, but thats a lot of meat!! What is the Plainum 3?

 

[Greendriver]

What is the Plainum 3?

It's my new comp cooker. It's not really meant to be mounted on the four wheel cart you see in the pics but rather mounted directed on a trailer, but my trailer just is not compatible with that type of set up. I hope to upgrade to a new trailer before next summer.

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