saw some huge pieces of meat and they were called "clod" meat
what cut is this and would you smoke it like a brisket?
what cut is this and would you smoke it like a brisket?
Wow, cooking a 20 lb piece of meat on 400? Wouldn't that burn the heck out of the outside by the time it was done on the inside?Beef Clod is the shoulder portion of the cow. Smitty's in Lockhart, TX smokes these babies almost exclusively. Based on what I know about them, they have lower percentage of loss during cook. I believe the ratio is Brisket = 45-50% loss and Shoulder Clod is about 35-40% loss in comparison. What I have on Smitty's is they cook at 400 "until it's done" and it has a much more robust beefy flavor. Average weight is about 18-21/25lbs per one cut. You pretty much have to go to a "meat market" and ask for them specifically otherwise they aren't readily available on the market. Hope this helps.
I'll have to check out my RDsaw em in reataurant depot and it looked real tasty, nothing like a 15 lb piece of beef to get ya thinking
Wow, cooking a 20 lb piece of meat on 400? Wouldn't that burn the heck out of the outside by the time it was done on the inside?