The clod

IrishDevl · February 2012

So tomorrow night I am making the clod, been hearing so much about it lately. Got it for a really good price - 2.39lb - they were making london broil

steaks and the guy at the supermarket was nice enough to have an 8lb cut made for me. So, is temp the same, typical prep? Mustard and a favorite rub? I will probably put this on around 2AM tomorrow night and expect to pull sometime after noontime Sunday. Thanks.

billyray · February 2012

IrishDevl

London Broil is typically the first cut off of the top round, after you make a cut to square it up. about 2-3 inches thick. Not from the chuck.

IrishDevl · February 2012

True, but Shoprite was cutting Chuck, shoulder london broil last time I was there. $2.39 a pound, and I asked for an 8lb shoulder cut.

Ragtop99 · February 2012

I followed Choke on Smoke's suggestion to cook it to 205*. Pulled just like a pork butt.

IrishDevl · February 2012

Thanks, Did you do a typical rub/mustard

Bakeman · February 2012

IrishDevl, I did a clog 2 weeks ago I did it just like a BB. It turned out great, pulled it at 205 and foil in ice chest for 2 hours

Ragtop99 · February 2012

ID, I did not use mustard, but until I came to the BGE forum, I never consider mustard on anything other than meatloaf. I did put a rub on it.

Flamethrower · February 2012

How long to get to 205?

Ragtop99 · February 2012

I ended up at up 2hrs/lb

IrishDevl · February 2012

So, here it is, 196 temp and took about 15 hours. Pre-cooked weight was just under 8lbs and I weighed coming off - 4lbs 5oz - very surprised this much. A bit nervous, thermometers didn't slide into the meat as easily as I would had liked. I double foiled, towel and cooler now. We shall see what the final products is like.

Ragtop99 · February 2012

Looks good. If the thermometer didn't go in easily, I would have considered leaving it on and letting the temp come up to 200* or 205*.

I would not have guessed that they lose that much weight. That explains why a big piece of meat seems to disappear very quickly around my house.

ChokeOnSmoke · February 2012

Yeah, I typically lose 50% on the pulled beef. As far as pulling temp: (pulled pork 195, pulled beef 205).

IrishDevl · February 2012

I think it is the place I buy it. Everytime I buy meats at Shoprite there is an issue with it being overly dry. I bought pull pork, picnic and beef clod and each one was dry. I cook each to a specififc temp and they never come out great. I go to my butcher and the meat is fantastic

mazaman · February 2012

I find the same thing with Shop-rite meat. I think they trim too much fat off. My egg looked bored a few weekends ago (as I didn't have a chance to go to restaurant depot that week), so I smoked a Shop-rite flat. Came out pretty dry, even using the bacon trick. Saved the day by reheating slices in some beef broth and home brew.

IrishDevl · February 2012

Shoprite meats just seem to always be terrible, especially for low/slow. Never comes out nice. Rather spend a bit more at the butcher and definitely enjoy the experience then take the cheap meat products of shoprtite.

MaskedMarvel · February 2012

Is the cut we're looking for here a "bottom boneless chuck roast?"

IrishDevl · February 2012

http://www.beefresearch.org/CMDocs/BeefResearch/Beef Retail Cuts Alternative Names.pdf

I am not sure that is the same things; I believe clod is a chuck shoulder roast - similar to a boston butt cut on a pig - I believe. Check the link above

ChokeOnSmoke · February 2012

I believe clod is a chuck shoulder roast - similar to a boston butt cut on a pig - I believe.

I agree. Chuck roast / clod is definitely the shoulder but I've seen it called several different things depending on what store you buy it from.

The clod

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