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22lb Beef Clod and 17lbs of Port Butt

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DMW
DMW Posts: 13,832
edited October 2013 in EggHead Forum
Stopped by Meadow Creek BBQ this morning and left with a 22lb Beef Clod and 2 Pork Butts. The beef clod is the larger package, the other is the 2 pork butts packed together. Planning to slice the beef clock into 3 and vacuum seal/freeze 2 of them and 1 of the butts. The remaining butt and beef clod section will go on late Friday night or really early Sat morning for a party I'm having Saturday night. First time doing beef clod and looking forward to it.
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • jaydub58
    jaydub58 Posts: 2,167
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    Don't forget to post pics of that Saturday cook!
    John in the Willamette Valley of Oregon
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  • DMW
    DMW Posts: 13,832
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    Will definitely be posting pics of this cook. I'm starting to reconsider dividing the beef clod into 3 pieces. I'm thinking I may just take off a smaller portion for this cook and freeze the rest. I'm probably aiming for aprox 7lb section for this cook along with one of the butts.

    Has anyone out there cut up a beef clod of this size, and if so, any recommendations? The reason for second guessing my divide into 3 is I'd like to give a really big piece a shot some time and I figure a 14lb or so would a good next step.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • pescadorzih
    pescadorzih Posts: 926
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    I've never done a clod. But over the years I have cooked whole top rounds, approx. 18-22 lbs in my bullet smoker. They are great for pit beef sandwiches.
    I made a rub of garlic, rosemary, olive oil,salt and pepper and mixed it together in a mortar and pestle and rubbed it all over the meat the night before.
    Cook over lump at 300 for 8 hrs.
    It was like eating prime rib.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • williamadamsesq
    williamadamsesq Posts: 155
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    I had a 20 lb boneless clod I cut into 2 10 lb chunks this weekend. one half took 13 hrs at 250 and another 2 hrs in foil at 325 to get done, with 2.5 hrs FTC.  I didn't inject, just used mustard and my all purpose rub.   Giant second stall at 179 degrees.

    My Wife doesn't do very much pork, so we ate it all as pulled beef.  It had some roast beef overtones, but was wonderful.

    I used cherry chips exclusively, I'd probably thrown in a few hickory as well.
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  • williamadamsesq
    williamadamsesq Posts: 155
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    Pics
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Just a ball park figure guys how much do you pay per pound for beef clod?  No one around here carries it and I don't want to pay way too much just to have someone order one.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • DMW
    DMW Posts: 13,832
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    Mine was $2.97/lb today.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • williamadamsesq
    williamadamsesq Posts: 155
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    $3.99.
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    A real man would smoke the 22 lbs'er whole 


    <:-P

    just saying 


    _______________________________________________

    XLBGE 
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  • Little Steven
    Little Steven Posts: 28,817
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    What time is the party? My invitation seems to have gotten lost in the e-mail.

    Steve 

    Caledon, ON

     

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  • DMW
    DMW Posts: 13,832
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    I'm really wanting to do the whole thing at once...but there are only going to be 15 total and I was going to do some pork as well. Maybe I could do it all and freeze it after... Any thoughts on how long the whole thing would take?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    edited October 2013
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    man I'm just yanking your chain!!

    I would do some form of a split just because that little tongue section will cook a lot quicker than the rest.  Good luck!!!!

    Are you going to slice it or pull it?

    it could be anywhere from a while to over a day!


    _______________________________________________

    XLBGE 
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  • DMW
    DMW Posts: 13,832
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    I know you were, but part of me wants to put the whole darn thing on and see what happens. :) oh well, just picked up a roll of expandable Food Saver bags, so I guess tonight is butcher night.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,832
    edited October 2013
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    And I'm planning to pull it. I think for this one I'll do the "tongue" section.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,832
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    OK, cut into 3 pieces, each 7 lbs and change. 2 in food save bags in the freezer, one in a zip lock in the fridge.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
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    Scottborasjr said:
    Just a ball park figure guys how much do you pay per pound for beef clod?  No one around here carries it and I don't want to pay way too much just to have someone order one.
    Last one I did was $2.95 a pound.  Ask the meat guy, they have them in the back or can get them no problem at every grocery store I've ever been to.
    Packerland, Wisconsin

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  • ads75
    ads75 Posts: 391
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    Meadow Creek sells meat? I just heard about them a couple weeks ago for the first time. Do you have to preorder? Do you know if they have tri-tip? 
    Large BGE, Mini BGE
    Morgantown, PA
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  • DMW
    DMW Posts: 13,832
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    @ads75 Yep, they have a small freezer and upright fridge. Not always the largest selection, but good prices. If there is something specific you want you can order ahead. If you haven't been there it is worth th trip, I got my egg there. Super friendly and knowledgeable on all types of smoking/grilling/outdoor cooking. They also host an eggfest in June usually.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Cookinbob
    Cookinbob Posts: 1,691
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    What cut is a clod?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • DMW
    DMW Posts: 13,832
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    The shoulder, beef version of a pork butt
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • ads75
    ads75 Posts: 391
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    Thanks! I'll have to check it out.
    Large BGE, Mini BGE
    Morgantown, PA
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