What to do with a Beef Clod?

[ssandy_561]

A local meat bulk store has been having specials on beef clod.



I’ve been debating buying one and smoking it like a chuck roast but longer, way longer because of its size. Is this something that’s feasible to do. Would this make a giant delicious pan of shredded beef for a party? Or would it be better served breaking it down into the individual components and using it that way.

If anyone has any experience smoking a whole beef clod any pointers would be greatly appreciated.

I’d be doing this on my Grilla OG pellet smoker.

[Draznnl]

I have no experience cooking clod, but I have eaten sliced clod in a barbecue restaurant. It was a few years ago, but as I recall it was quite good.

[Jfrosty27]

There’s a few other prices there that are attractive depending on the meat grade. Also bacon at $28 for 7.5 pounds is a pretty good price in today’s market.

[ssandy_561]

This place is great. Got 3 lb pork belly pieces for $3.49/lb a couple of weeks ago. Jumbo party wings are always less than $2.00/lb when buying a 40# box. Me and three of my friends will usually split a box every 3 weeks or so. Baby back ribs have been 2.99/lb and spares have been 2.49/lb.

[58limited]

Smoke like brisket. Clod is what the Central Texas BBQ joints used before the large butcher plants started separating them into different cuts (some places still smoke clod).

[Johnny Booth]

Yep. I have not done one yet, but that would be my plan. Texas-style to keep it simple. 😎
Salt and pepper. Low and slow. Finish at around 200F. Higher for pullled. The longer the rest the better. (Hours at least).

[smokin fool]

Interesting, I see beef clods from time to time for really good prices and wasn't sure how to tackle one.
This really helps.

[LA Pork Butt]

Or use a beef rub and smoke it like a pork shoulder since in reality it is a beef shoulder.

[RichardCullip]

Not the most attractive name for a big hunk of beef but I'm sure it will taste great smoked like a brisket

[Allon]

Yeah.

Who looked at a piece of meat and said:
"Let's call it a clod"...

🤔

[Johnny Booth]

Lockharts in Dallas. Got there early a few years back and got the end piece. It was delicious. It takes a long time to slow smoke, so great bark. It’s on my list of things to smoke. 👍😎

[TheCountofQ]

I've actually asked for these, wanting to try, as I've heard that they were the "old school" cut for bbq pulled beef back before brisket became king. The few times I've asked, they always said they can only get them in about 2 or 3 lb cuts, which I knew was wrong, so I've always passed. Maybe I've been asking by the wrong name. I've called them Beef Blade or Shoulder Clods.

Looks like you may have found the real deal.

[Mosca]

That looks downright fun! What’s the grade? I’d assume choice?

[ssandy_561]

Yes they carry choice beef

[Mosca]

The sweet spot of the price/quality equation.

[Murdy]

I'd break it down, huge hunk of meat. That's where chuckies are cut from. You don't have to cut it as small as you find them in a supermarket. Grind the irregular stuff.

[Rob whatever]

Doing that, it would make more sense to just buy the smaller cuts and skip getting the cold in the first place. Unless you wanted to hone your butchery skills.

Rob

[Murdy]

Cost. He paid $3.49 per pound. I recently paid $4.99 per pound for a chuckie at Costco, and my wife bought a small pot roast for a dollar or two more than that.

[RonB]

You could split a large clod into 2 or 3 pieces and have a lot more bark, and a faster cook. You could freeze 1 or 2 hunks for another time too, or cook and freeze for less work the next time ya gotta have some clod.

[texastweeter]

Treat just like brisket but expect a significantly longer cook time. Excellent for chopped or pulled beef. Can be sliced if you want. Is a bit leaner than brisket.

[tenphases]

I saw a video on this a while back by Ballistic BBQ:

https://youtu.be/erWHkLEq9Z0

[JimLinebarger]

Raichlen's versions Texas Shoulder Clod and Spit-Roasted Shoulder Clod recipes.