Clod Help Me!

MelSharples

I have a 22# choice clod that fell off the truck at work today (busted cryo). Was planning to do a L&S at 250 until the stall then braise in a chili pepper concoction until ready to shred (200°-205°?). The idea is to serve to my warehouse crew for lunch as a hybrid barbacoa with tortillas cilantro and the like.  I am assuming this is going to take approx. 20-22 hours.  I know @SGH has experience with clods. Does my plan pass muster?

Scottborasjr

That's a large clod for sure. Your plan sounds good but not sure if it will completely cook in that amount of time. Hopefully @SGH will be along with his ideas.

SGH

@MelSharples
Glad to hear that you cooking a clod, they are one of my favorites. Overall your plan sounds real good to me. I would like to offer just a couple of things if I may. Pound per pound, clod does not take as long as brisket to cook due to far less connective tissue to break down. At 250 degrees, you are probably looking at more like 45 minutes per pound with clod, especially if you are going the braise route. I usually cook clods between 200-225 degrees over water and they take around 1-1-1/4 hours per pound. Again, times are rough guide. There is a lot that influences time, type of cooker, water pan no water pan, set up, etc, etc. The really great thing about clod is due the overall lack of connective tissue for its size, it handles high heat extremely well. You can easily cook clod as high as 425 degrees without any issue at all. The end results will be almost the very same. I mention this in case you get pressed for time. You can ramp the temp up to speed the cooking dramatically. In fact, you can cook clod with excellent results between 350-400 degrees from take off to touch down if you so desire. I would like to make one point very clear, I have never cooked a clod on a Kamado style cooker. All of the above is based on cooking clod on a large offset wood fired unit or a vertical cabinet. However the differences will be minimal.  Good luck and looking forward to seeing it my friend. 

Jbomar

Will a clod done right shred like a pork shoulder? 

Thatgrimguy

I'm going to cook a full clod as my first cook in my Shirly smoker trailer when I get it!

SciAggie

I hope we see pics.

PattyO

Chris Capell of Dizzy Pig fame made one last June. It was amazing and the juices were outstanding. You might ask what seasonings he used for it. No doubt it was Lo and Slo.

MelSharples

Ok, the clod was a success! Rubbed with lots of S & P, and some cayenne. On the egg at 250° with a couple of chunks of pecan at 12pm Sunday afternoon. At 10pm I covered the clod with a chili pepper concoction and added 32 oz of the champagne of beers to the roasting pan and covered with tin foil and went to bed. The egg cruised along, with the help of the Flame Boss, all night. At 8am the clod registered at 208° and probed like butter. FTC'd until 11:45 and shredded for the troops.  Served with warm corn tortillas, cilantro, onions, lime wedges, and salsa. Everyone ate and had seconds, which coming from a crowd of Hispanics seemed like the best compliment I could have gotten. To me, it was a tad on the dry side but I'm not sure if that was from over cooking or from the 4 hour FTC. Next time I'll probably shoot for 45 min/lb and pull it a little sooner. Thanks @SGH for the advice!

Legume

Damn, that looks and sounds awesome.  Nice job.

SGH

Spectacular looking cook. Glad to hear that it turned out my friend. Clod is one of my very favorite things to cook. Clod, along with oysters and lobsters automatically earns:

Outstanding job sir  

lkapigian

Bump: and a great clod--Question for you and @SGH - What internal do you take your Clod to- going to do my first whole clod, so been doing a lot of reading--Most say pull @160, some 140 and a few to the 200 range--Pros and cons to the various temps?I would assume the 140-160 people are looking for a Prime Rib like slice? I would want more towards Brisket to pull

fishlessman

i believe they are similar to the chuck roll to be pullable, it should be around 205 to 210 internal. temps are always a guide,,, it needs to be probed for tenderness

lkapigian

fishlessman said:

i believe they are similar to the chuck roll to be pullable, it should be around 205 to 210 internal. temps are always a guide,,, it needs to be probed for tenderness

Thank You @fishlessman

MurrayG

Sorry for being a little inexperienced.  What is a CLOD?

kl8ton

@MurrayG

Pretty good explanation here:
http://barbecuebible.com/2015/08/21/beef-recipes-shoulder-clod/

another pic here: