First shoulder clod

[Okiebro]

My friend asked me to cook him a shoulder clod this weekend . Iv cooked about everything except shoulder clod . Do I just treat it like a brisket and cook it to 195 internal like I would do my brisket ??? Any help will be appreciated , thx !

 

[SmokinJohn]

I have not had the fortune or time to do a whole (15+ pound clod). I have had 4 and 5 pound pieces.

I took those to 190 and they were great. I took some to 195, and they were dry.

Is yours a whole clod?

 

[Okiebro]

I haven't bought it yet , is cook time about the same as a brisket ?

 

[gtr]

There are a couple different schools of thought on cooking clod - one is cook the hell out of it brisket style, and an other is treat it like a big ole beef roast, cooking to roast temps. I did the latter for my first one and loved it:

http://www.bbq-brethren.com/forum/showthread.php?t=202697

I would like to try one at the higher temps just to see what that does, but I really enjoyed the one I took to about 130.

 

[1buckie]

There's different muscles in a whole piece....you can separate & cook differently or leave all together & go like GTR says, one of those two ways......

I go maybe even a slightly different way than even those......injected, cooked long & low/ low medium, to pull.......

http://www.bbq-brethren.com/forum/showthread.php?t=190192

 

[McSpazatron]

Definitely looking forward to how this turns out. Ive wanted to do a clod for a while.

 

[Jason TQ]

Been a while since I've done clod, but last time I cut the large clod into 2 8lb chunks and treated them like butts. Smoked, wrapped and then pulled. Was good. A few ways to go about it.