Has anyone ever done a whole beef clod? If so any tips?
I saw them on sale at my local wholesale outlet and looked them up, they are just a beef shoulder but are sold big, usually 20+ lbs. They are fantastic value, so I was thinking of doing one for Super Bowl.
Barbecuers seem to give pork shoulder (Boston butt) all the love, ignoring its beef counterpart, shoulder clod. That’s a shame, because it’s easy to cook.
They make the best chopped beef you will ever put in your mouth. I usually cut them in half to reduce the cooking time. Other than that, I treat it the same as a brisket.
I have cooked a half. I think you should plan on 20 hours at 225. It is the equivalent of the Boston Butt on a cow. I would cook it to probe tender. It is some of finest eating around. It is the darling of central Texas BBQ often seasoned with just salt, black pepper and cayenne. You can't find it too many other places.
You can pull it, but I would say it is served more like the point on a brisket. Those clods go from 25 to 35 pounds. That's a lot of beef for backyard BBQ.
DeusDingo Apparently a small part of it is great for pulling (I think this is part of what you normally buy as chuck roast) and the rest is best sliced.
So I picked up a 14.5 lb clod for super bowl Sunday. There is very little fat to trim on this cut, so the yield per $ is going to be huge. I'll post pics of the beast as it progresses over the next 48 hours. I'm thinking a nice bold red wine and a crisp pilsner style beer will go well with beef sliders. Horseradish and mustard on the sangers too.
I've been doing quite a few clods in the past few weeks. I smoke them whole, afraid I'll lose something if split in half. Weighs from 20-35 pounds black angus.
The results is always spectacular. it may trump the brisket just because how easy going it is to smoke. I believe there's around 7-9 different cut in a whole piece, so when it all falls apart its a scene to behold!
John "JR"
Minnesota/ United States of America
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So here are the final pics, clods are amazing. I can't believe I've been into BBQ for over three years now and had never heard of a clod until last week. A clod is made up of many muscle groups and a small part of this cut makes an excellent pulled/crumbled type of beef (similar to a brisket point) while the main roast slices beautifully with an extra beefy flavour. Looking forward to sandwiches this week, if you see a clod it's worth the time, 17 hours plus a three hour hold. BBBR and cherry wood in the kettle.
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