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Beef Shoulder Clod on the LBGE?

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MoJack
MoJack Posts: 23
in EggHead Forum

Has anyone attempted this? Growing up in TX I ate Clod. Just joined Restaurant Depot and saw that they carry them.

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  • DMW
    DMW Posts: 13,832
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    Yep, I like it to make pulled beef.
    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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  • MoJack
    MoJack Posts: 23
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    I've been frustrated with briskets hanging over the plate setter. I think the shape of the clod is better suited for a LBGE.
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  • pantsypants
    pantsypants Posts: 1,191
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    I have done beef clod many times for pulled beef . its great

    Also you can put something underneath the brisket so it does not hang over the plate setter .
    Toronto
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  • tazcrash
    tazcrash Posts: 1,852
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    @MoJack, or invest in an adjustable rig with the oval stone. 
    great investment. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • SGH
    SGH Posts: 28,791
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    I have cooked many clods before. I usually do not use the egg though. Why? I have the large BGE and it will not accomodate a full intact clod. However clod can be purchased separated or it can separated into 3 individual heads by the buyer. But then you are cooking only part of a clod. I prefer to cook whole unseperated clods in the 30 pound arena. Hence, I do not use the egg.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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