Clodzilla questions

[straightupnobs]

Hey ,all .... been away for a few months since my grandpa passed away. been lurking just not posting . anyways before he passed he had told me about beef clod & that he had smoked damn near everything , but wished he'd tried a clod. so low & behold i am in krogers tonight looking for a brisket & i see a beef shoulder clod 10 lber @ $2.99 /lb. so i snatched that puppy right up.

i'm pretty well versed in my brisket strategy .... however i am a noob

to the whole clod world. generally my briskets turn out best if i take her low & slow till she gets to around 200-210 degrees internal. will clod take to the same tactics ? should i back it down , take it up

? i'm shooting for nice tender slices , almooost to the point of having to pull it but not quite.

 

[ronp]

Here is some info for you.

Beef clod

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This article's citation style may be unclear. The references used may be made clearer with a different or consistent style of citation, footnoting, or external linking. (December 2007)The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles. Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising. Long slow smoking also provides acceptable results.
It is often served in institutional cafeterias due to its low price and the fact that it is easily mass cooked in dishes such as soups, lasagna, and gruel.

 

[straightupnobs]

Thanks Ron great info as always. I know erain has attempted one of these.... has anyone got any quality clod smokes under there belts? I know in this vast wealth of knowledge there has to be atleast a lil exp. w/ this cut.

 

[ronp]

I have read other posts that say it is just like a pork butt or shoulder and to treat it that way. Also like whole chuck roast.

 

[straightupnobs]

so ..... do ya think then that my approach to brisket will turn out a succsessful clod?? or should i make some adjusments?

 

[ronp]

I think I would approach like a chuck. Depending on pulling or slicing. Never done one, so maybe someone else can help.

 

[erain]

ahh someone remembered it!!!

i replied to some one else on this but if i were to do it again i would
remove the section where the flat iron steaks come from. that is a real tender section and seems like it could be put to better use such as some flatiron steaks. i would also consider cooking to medium rare and slicing the heart of the roast very thin. i would take the two ends back in the smoker and continue your low and slow like you do your briskey and pull the ends...

its a neat cut, can get some very tender steaks loaded with flavor, get some niice med rare thin sliced sammie meat, and some pulled... all from one cut. and very reasonably priced at that.

it really is an awesome hunk of beef. whichever way you go you will surely enjoy it.

cant wait to see your qview of what you end up doing.
__________________

 

[straightupnobs]

Thanks for the guidance guys..... probably be doing it tonight. Will Q-view if i get a chance.

 

[eaglewing]

You BETTER qview!!!

j/k

Thnx Erain, that was a good explaination... to bad I don't have a slicer to get in on all this beef smoking yet.

 

[Dutch]

eaglewing, you don't need a stinkin' slicer. You just need a nice sharp slicing/carver knife with a 12-14 inch blade, a steady hand and you're good to go!

I do have a slicer and something as big as a beef clod to just too big for it so I opt for the slicing/carvers knife. You could cut the clod down to managable pieces in order to get it on the slicer so it's basically your call.

 

[straightupnobs]

I myself sorely need to invest in a good carving knife.... lately i've resorted to using my "ramboesqe" buck knife for all my slicin'. Thinkin bout throwin this bad boy on around 8pm EST tonight... so stay tuned for the initial Q-view tonight.