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Mini Clod

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  • scorched_porch
    replied
    Thanks folks! Appears I'm on the right track. I'll let you know what happens.

    Leave a comment:


  • Jerod Broussard
    replied
    I would cook it like a chuck roast/brisket and take it to 200-ish, or whatever temp screams probe tender.

    Leave a comment:


  • chudzikb
    replied
    I did a shoulder a couple of weeks ago. I think I took it out at 135 or so? I wanted rare beef, and I was prepared to slice it. Worked out very well for me. Good flavor and fantastic sandwiches. Probably the best I have done with beef to date.

    Leave a comment:


  • scorched_porch
    started a topic Mini Clod

    Mini Clod

    I've heard some tall tales about monstrous beef shoulder clods around 15 pounds and bigger, so when I was in Costco today I came across a shoulder cut labeled as "Clod" but weighing in at around 5 pounds. My interested piqued, I bought the thing - at 4.99 a pound it wasn't too bad. So anyhow I schlepped it home, trimmed it like I would a brisket slathered it with a mustard base (mustard, Jack Daniels, cider vinegar, brown sugar, tabasco, and some Worcestershire) and blasted it with some Owen's BBQ Tatanka Dust rub that I'm right partial to.

    Question is - Assuming I cook this thing like a brisket when does it come off? 195/197? 203/205? Recommended Pit Temp? 250? Anyone ever seen a "clod" around 5 lbs? Thanks for any input I can harvest. BTW - here's what the "clod" looks like, trimmed, slathered and seasoned.

    Click image for larger version

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