Shoulder clod compared to brisket

[jjdbike]

Hello folks,

My 1st time at Costco looking for Prime Brisket, I noticed large roasts labeled shoulder clod. I regret taking a closer look at the meat and the price. I was watching a pice w/ Aaron Franklin and others discussing how brisket became THE Texas BBQ. One long time pit master said that shoulder clod used to be more common than brisket. He followed up by saying it is a lot more forgiving than brisket. He said something along the lines of "... you could serve a clod medium rare and it will still be tender".

Can those who know please offer some info on smoking shoulder clod? How does it compare w/ brisket?

Thanks in advance.
JD

[Woodrow Call]

I, too, have been looking to expand my BBQ beef game beyond brisket and ribs and have inquired about the clod on several occasions. Given my current location in New England, I usually just get sideways looks. But hoping this thread will enlighten.

[JCBBQ]

See below

[DogFaced PonySoldier]

I haven't seen this at the store yet, but I'm interested in it, for sure.

Beef is not the most sought after cut in my house, though, I usually end up giving away most of what I cook.

[jfmorris]

So what gets the thumbs up with your family? Pork? Chicken? Tofu???

[DogFaced PonySoldier]

Pork is #1. Chikkin #2. Beef is a distant 3rd in terms of frequency of consumption.

[jfmorris]

I would have to say that it is similar here, with maybe chicken #1, pork #2 and beef 3rd, due to cost more than anything.

[jfmorris]

If I ever saw a choice or prime shoulder clod, I would get it. I've read/heard of it, but not seen one for sale until recently, when I ran into it at a local wholesale/distributor type grocer that caters to the food service industry, which I walked into on a whim. They had clod, but I was more interested in some huge 25-30 pound chuck rolls for $4.29 a pound that got me super excited until I realized they were select, and not even marked as choice! I walked out without purchasing...

[LA Pork Butt]

Jim, I tried to research the difference and wasn’t able to fully understand the distinction.
The chuck roll doesn’t appear to have a bone and the clod does. It doesn’t appear to be as large a the clod. I am wondering if it is something like the money muscle on a pork shoulder.

[jfmorris]

LA Pork Butt they don't look the same:

Chuck roll:

https://www.beefitswhatsfordinner.com/cuts/cut/2754/chuck-roll

Shoulder clod:

https://www.beefitswhatsfordinner.com/cuts/cut/2755/shoulder-clod

Look at the cuts made from each of these subprimals on that website, and you will see that while both hunks of beef are from the front shoulder/chuck area, I think the clod comes from higher up, and the chuck roll from lower down.

[LA Pork Butt]

I think you are correct, and I think that sometimes the chuck roll may still be attached to the clod. When in central Tecas I didn’t ask. I did a half clod with my son-in-law and that was a pretty hefty piece of meat. Who knows maybe what I had in central Texas was a chuck roll, but I sure was good.

[Duanessmokedmeats]

I have done several shoulder clods.
They are smoked like a brisket. At 165 IT I put into a pan with a can of beer and onions, and cover with foil. I go to 205 to 207, and probe tender. Let it rest. Then shred for pulled beef sandwiches. Everybody who has had it says it is delicious.

[DogFaced PonySoldier]

Good to know!

[JCBBQ]

I’ve never made clod, BUT…if you’re looking to expand your beef bbq repertoire, I highly recommend beef cheeks. I made it once and think I like it better than brisket. Super easy cook too - 4 hour smoke then into a vat of tallow to cook/confit for another 4 then hold for up to 12 hours in a low oven till ready to slice. See my avatar.

[Murdy]

iirc: Clod is what you cut chuck/pot roasts out of. Most of it usually probably gets cut down and sold that way (the name "shoulder clod" probably doesn't have much ear appeal to the average consumer as well). Get a prime chuckie and you will have the same thing (in a more manageable quantity for most of us).

[LA Pork Butt]

I like the clod better than brisket. As mentioned above it it where the rich chuck meat comes from. The parallel is the pork shoulder, but the clods are huge bring 25-35 pounds. You’ll definitely need to be cooking for a crowd, or plan on freezing a lot. In Lockhart and central Texas it is fairly common at BBQ joints.

[Spinaker]

Interesting.......what were they asking per/lb for this stuff?

I have never seen it for sale in MN. That is not saying much, we typically do not have those kinda cuts up in this neck of the woods. This is more pork country than beef.

I would love to try this though. I was at Costco yesterday and I did not see any. (I did pick up a few racks of pork ribs though)

[jfmorris]

The place I saw it at was selling it at prices similar to brisket, around $4 per pound for choice. NAMP 114C according to the website for the local supplier that has it. I'm tempted to get one, as I see this is what flat iron steaks and some other steaks (ranch and petite tender) come from...