Mini Clod

[HawksJ]

I went to a restaurant today in Columbia, MO called Bandana's (it's a small chain) and instead of brisket, they served 'shoulder clod'.

I was pretty impressed. It has the same beefy flavor as brisket, but a finer grain, almost like a rump roast. It also reminded me of a smoked Tri-tip, but I'm sure it's far less-expensive.

I don't ever remember seeing it at the grocery store, so I'm going to the butcher shop and ask them about it,

[David Parrish]

I discussed it with her. Mrs. Boss it is!

[scorched_porch]

I could try "Mrs. Pit" too and see where that takes me. lol

I'm guessing not very far...

[Brisket Syndicate]

Looks tasty!! The clods we get usually weigh in around 22 pounds. We treat them just like brisket. They make phenomenal sandwiches.

[David Parrish]

"Mrs. Scorch"... that has a nice ring to it. Maybe I'll start calling DW "Mrs. Boss".

I could try "Mrs. Pit" too and see where that takes me. lol

[scorched_porch]

Thanks, fellas. I had fun with this one. And now I have a lot of sandwiches. Thank God for in laws that love BBQ. me and Mrs. Scorch couldn't fit anything else in the freezer!

[Dewesq55]

Gorgeous. Nicely done.

[David Parrish]

Likin it!

[Huskee]

Yum yum, nicely done!

[Strat50]

Beautiful, just freakin' BEAUTIFUL! I can see the softness and the moisture. Great smoke ring too. Very nice cook, Mr.Porch, very nice indeed.

[Strat50]

The clod comes from the chuck, as I understand it. I'm not a meat cutter by trade, but this is my understanding from my tours through the local distributors meat program(s).

[scorched_porch]

Ok, success! 7 Hours, foiled at 160 with beef broth, took it off at 197. Mixed a little ketchup with the drippings for sauce. Good smoke ring, fork tender. Will have sandwiches for a while. Very tasty, rivals any brisket I've ever done.

[Jerod Broussard]

Strat50, does the chuck come from the clod, or does the clod from the chuck? Just curious how they break things down technically. Bet you could cut some great stuff out of a clod.

[Strat50]

The clods we get at the restaurant average 5-8 pounds. One has to break them down to remove tendons, etc. if you are cooking to a temp. Whole clods are best cooked(in my experience, at least) as one would cook brisket, chuck(which is where the clod comes from), etc. I use them at work to make chili. It also makes great shredded or pulled beef.

[Huskee]

Pretty sure it's another name for chuck roast, at least this has always been my perception. Lots of fats and collagens may be tough if done medium rare-ish. Great cut to take up past well done and hold like brisket, or for pulled beef.