Clod

[Sawdustguy]

Anyone here ever smoked a CLOD or whole beef sholder. I watched BBQ University on PBS and Steve Raichlen was about to smoke one. Man that is one behemoth hunk of meat. It looked so good when it was finished I felt like grabbing a piece thru the TV. How long would it take to smoke a monster like that?

 

[qman]

Anyone here ever smoked a CLOD or whole beef sholder. I watched BBQ University on PBS and Steve Raichlen was about to smoke one. Man that is one behemoth hunk of meat. It looked so good when it was finished I felt like grabbing a piece thru the TV. How long would it take to smoke a monster like that?

Guy, if you can get a beef shoulder [clod]-you may have to ask in advance-it will probably run about 15 pounds. Maybe bigger. I find that for the larger cuts of beef, they will cook faster that a smaller cut, as far as hours per pound. I can do a 15+ beef shoulder in my cooker in about 12 hours at around 250 degrees to start, cooling it down to 225 about half way through the cook. I will shoot for an internal of 195, and as always let the feel of the probe be the final test of done-ness.
Your milage may vary.:-D

 

[ZILLA]

I did one for Thanksgiving. It turned out great. Did it hot and fast 13 lbs If I remeber correctly, in 7 hrs. at 275 or so. Give it a whirl

 

[chad]

The beef clods I used to butcher were closer to 20# - but we trimmed them down for several different cuts. An "inside round" goes about 14-16#. If I was doing a clod I'd treat it more like a roast...still go 250 or so for maybe 6 hours and check it -- you can stop it like a roast at about 145 and let it rest then treat it like a smoked/slow cooked medium-well roast. It would truly be a waste to try and do "pulled" or chopped beef with a beef clod or inside round.

If you want beef or pulled or chopped go with a chuck (chusck) roast...more internal fat, etc.

This is just my opinion. I just think you'll be happier treating it like a roast and slicing it -- treat the outside with rub, inject it, whatever you want!!

 

[qman]

The beef clods I used to butcher were closer to 20# - but we trimmed them down for several different cuts. An "inside round" goes about 14-16#. If I was doing a clod I'd treat it more like a roast...still go 250 or so for maybe 6 hours and check it -- you can stop it like a roast at about 145 and let it rest then treat it like a smoked/slow cooked medium-well roast. It would truly be a waste to try and do "pulled" or chopped beef with a beef clod or inside round.

If you want beef or pulled or chopped go with a chuck (chusck) roast...more internal fat, etc.

This is just my opinion. I just think you'll be happier treating it like a roast and slicing it -- treat the outside with rub, inject it, whatever you want!!

Chad, Is the chuck not part of the shoulder? which is the clod?
I am asking, I thought it was, but you are the "pert.

 

[Sawdustguy]

Very good! I knew I could depend on you guys for the answers. You all are truely experts. I think my brother and I will smoke a few for my nephews high school graduation in June. How many will each one serve? My Bro plans to invite 100 people. Now for the journey to find some of these bad boys on Long Island. I realize LI is not the BBQ Capitol of the world but were getting better thanks to the efforts of the Poobah and his band of brothers.

 

[BobberQer]

Saw writes >>>Now for the journey to find some of these bad boys on Long Island. <<

Rest Depot has em everyday.. reasonably priced , as well..

 

[Kevin]

Chad, Is the chuck not part of the shoulder? which is the clod?
I am asking, I thought it was, but you are the "pert.

Right you are qman. Chuck is the shoulder. Round comes from the other end of the cow. http://www.beefretail.org/uDocs/bmezretailcutchart.pdf

 

[Sawdustguy]

Saw writes >>>Now for the journey to find some of these bad boys on Long Island. <<

Rest Depot has em everyday.. reasonably priced , as well..

I was there Friday buying Brisket and didn't think to look. Thanks Bob!

 

[chad]

I misspoke, obviously, I was just comparing the inside round and the overall "roast" qualities of the clod.

Dealing with the different parts of the clod is where I was going...it's like the difference between a "butt" and "shoulder" or "picnic" in the pig...they each cook differently. If you portion out a clod you can get some great lean "roasts" along with the chuck, etc.

Here's some details on doing a shoulder/clod roast:
http://www.bbqlodge.com/bshldr/bshldr.htm

In this one, the #114 is the "book number" for the cut when ordering:

http://www.dannysbbq.com/recipes.asp?rid=79

 

[Kevin]

I misspoke, obviously, I was just comparing the inside round and the overall "roast" qualities of the clod.

Dealing with the different parts of the clod is where I was going...it's like the difference between a "butt" and "shoulder" or "picnic" in the pig...they each cook differently. If you portion out a clod you can get some great lean "roasts" along with the chuck, etc.

Here's some details on doing a shoulder/clod roast:
http://www.bbqlodge.com/bshldr/bshldr.htm

In this one, the #114 is the "book number" for the cut when ordering:

http://www.dannysbbq.com/recipes.asp?rid=79

I understood what you meant chad. I just didn't want to speak out of turn and assume to clarify someone else's post.

 

[kcquer]

I saw the same BBQ U show and that clod looked pretty dam good, especially for something Raichlen cooked.

I know a lot of you guys are fond of his books, but that guy proves himself to be an idiot on nearly every BBQ U show.

 

[qman]

Chad, I understand what you were saying now. I think I was up too late last night.
Truthfully, we handle beef shoulder around here most of the time the same way we deal with pork shoulder--divide it out. I mostly cook double-cut chuck roasts [bone-in]. The cow equiv. of a boston butt on a piggy, of course. They make great pulled beef, and for me at least, are as forgiving to cook as a pork butt.

 

[kcquer]

Just for the record, his name is Steven

Calling Steven an idiot probably isn't fair. It gripes me that serious BBQ cooks are ignored as viewers of a show like his. All of his cooking techniques are geared toward less serious grillers. When you have multiple offset cookers, and a WSM on your set, you should include their use in your show.
I recommend he reflect the true nature of his show in the title and change it to Grilling University.