Shoulder Clod

[bander7003]

Anyone smoke shoulder clod? It's not a cut that I'm too familiar with. Would you cook it just like a brisket? Does it make a difference low and slow verses hot and fast?

 

[Boshizzle]

Cook it just like a chucky which is basically just like a brisket. It's delicious. I'm a hnf cook but LnS works good too.

 

[bigabyte]

Cook it just like a chucky which is basically just like a brisket. It's delicious. I'm a hnf cook but LnS works good too.

So what, we're cooking everything like brisket now?

 

[Boshizzle]

So what, we're cooking everything like brisket now?

Yes, it's the new trend in modern Barbecue cuisine. I'm cooking some eggs brisket style this weekend. I will foil them when they reach 165F internal. :becky:

 

[gtr]

Yes, it's the new trend in modern Barbecue cuisine. I'm cooking some eggs brisket style this weekend. I will foil them when they reach 165F internal. :becky:

But how do you keep the eggs from falling through the grates?

As to the clod - I've been interested in doing one of these as well - are they normally taken to slicing temp or pulling temp?

 

[campdude]

Like a chuckie, you can cook to either slicing or pulling temp. I've never done a full clod, but you can do HnF if you want to.

 

[posey's_pork_pit]

So what, we're cooking everything like brisket now?

Yes, it's the new trend in modern Barbecue cuisine. I'm cooking some eggs brisket style this weekend. I will foil them when they reach 165F internal. :becky:

Y'all are killing me! :doh:

Hey Bo, this is how I cooked my 43+ lbs. of goodness, and it wasn't like a brisket, it was like a chucky. :thumb:

Trim off the loose fat bits. Slather with worcestershire sauce to hold the rub and put it on low and slow; I maintained 250°. Yes, it took 25+ hours but it was worth it.

Sorry I don't have an after pron ~ I was too damn tired!

Before

During ~ you can barely see it in the cooker. Used oak and hickory splits.

 

[jestridge]

I like clod better than brisket.

 

[bigabyte]

I like clod better than brisket.

...and that's when the fight started.:laugh:

 

[El Pistolero]

I like clod better than brisket.

...and that's when the fight started.:laugh:

Go to Kreuz Market in Lockhart, Tx, and try both...fight over, clod in a first round knockout. :boxing:

 

[Boshizzle]

NIce chunk of BBQ there, posey pork pit! Here is the only pic I have of a shoulder clod I cooked a while back. I used some of it to make lettuce wraps.

 

[Boshizzle]

But how do you keep the eggs from falling through the grates?

I thought I would try cooking them fat cap down.

 

[ODU Dad]

What is better? Whatever is available and what is cheaper. Brisket around my neck of the woods is too expensive to consider.