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Shoulder clod question
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Nature Boy
Posts: 8,687
Hey yall. Going out for a new years camping party at 3500 feet up in West Virginia snow. Large egg is strapped into the truck.
We're gonna cook what was brisket overnight new years eve for sandwiches at lunch, then make a big pot of chili with the rest. I ended up with a 24 pound beef shoulder clod, but never cooked one. From what I remember, it cooks much like a brisket.
Any tips?? Should be enough meat for 6 guys!
Thanks yall, and happy new year!
Chris
We're gonna cook what was brisket overnight new years eve for sandwiches at lunch, then make a big pot of chili with the rest. I ended up with a 24 pound beef shoulder clod, but never cooked one. From what I remember, it cooks much like a brisket.
Any tips?? Should be enough meat for 6 guys!
Thanks yall, and happy new year!
Chris
Comments
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Well, I've never heard of a shoulder clod so I can't help you there, but since you shipped my DP order today, you have my permission to go camping.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I've been wantin to do one of those.Can't seem to find one around.I saw Steve Raichen cook one on one of his shows and it looked AWESOME!!!
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Think chuck roast.....
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Restaurant Depot carries them.
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You have mail.
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Chris, never cooked any on the egg but have done bunches on stick burners. Ours were about 15# and a much easer cook than briskets. Cooked at 250 till meat was 195, wrapped and put in coolers for a couple of hrs. No need to add any liquid. Grain runs several different directions so slicing is somewhat changeling. Have fun camping.
PopsicleWillis Tx. -
chris,
warren is the king of clod's he does them all the time and did 120lbs at his cook for the 'less fortunate' he is the guy to ask..... they are superb
send me an e-mail if you do not have contact info for him
bill -
Yeah, I could see there was a conglomerate of muscles. I guess I'll just cook it til it's tender. And since Fidel said "think chuck roast", maybe it should spend some time foiled.
We will have fun, that's guaranteed unless we flip a vehicle. Thanks for the tips everyone!
Happy 2010
Chris -
If I remeber correctly y'all had a good time that year even though you flipped a truck.
Miss you Mang. I need to give you a buzz to catch up on all your goings on. -
Yeah, it wasn't my truck, so we carried on ;-)
It is about time we caught up. Gimme a shout after Sunday, and happy new year!
Chris -
I think most folks cook them like a brisket (just longer, since it's you know, 20+ lbs) - but interestingly http://www.smittysmarket.com/ (Smitty's down in Lockhart, TX) cooks them at 400 for about 8-10 hrs. They're the only place I've heard of doing that, but man is it amazing meat when they do it; I've never tried it though (I'm afriad to go ruin a 20lb cut of meat). It'll be tough to slice, but you'll get more yield than off a brisket.
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A lot of folks will claim they don't use foil toward the end of the cook,.... but I'm not one of them.
It's not necessary to really seal the foil... If you want, you can leave a bit of the top of the foil open so it can still take some flavor and not totally braise. You know what to look for.
Make sure and post some winter camping pictures.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Good tips Thirdeye. Thanks again yall. Will definitely post some pictures. A bit icy out there this morning in Northern Virginia....perfect day for a camping trip.
Happy new year!
Chris -
wrap in foil towards the end. if you add liquid to the foil it will taste like pot roast. if just a couple tbls liquid or non at all in the foil you can bring it up to about 210 for pull or cook til tender and slicefukahwee maineyou can lead a fish to water but you can not make him drink it
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Hey Hoss I am the one who cooked the clod for the Raichlin show When It was filmed at The Greenbrier. And Chris just prepare in the same fashion of a brisket. Go to 195 internal and you will be fine! Hoss
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If it is a packer shoulder clod one side has the flat iron steak on one side. Might cut it off and do seperate.
http://images.google.com/imgres?imgurl=http://img.photobucket.com/albums/v299/askabutcher/pictorials/clod2.jpg&imgrefurl=http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=87&usg=__ZFpmiDc3z2al7RlqAidjuhgaop4=&h=509&w=800&sz=91&hl=en&start=12&sig2=ovOZiGlJUDXzs68X3Jtr6g&um=1&tbnid=Y7RO-4xSFra2qM:&tbnh=91&tbnw=143&prev=/images?q=beef+shoulder+clod&hl=en&safe=off&client=firefox&rls=com.yahoo:en-US:official&sa=N&um=1&ei=asw8S66iFsmCnQev9fSoBw
Us the above link to trim it out.
Emil
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