Brisket replacement

Do a search on Clod, it's what many texas restaurants use instead of brisket.

Yep,your supplier may have chuck rolls,and that will also work on the buffet line.

As Smokin' says,check the search for our threads.

I cook clods and chuck rolls frequently because I can't find consistent brisket, but I wouldn't plan on slicing it. The chuck rolls I get run ~35# each and are a good 8" thick. No place to slice that would look like a brisket. They do chop nicely though.

Of course you know,how many folks walk thru the line and say" I come from Lubbock,and I know what a full packer,with all the fat looks like,and I want my slices dry,and my chopped point wet,and I'll have mine with sliced jalapenos/onions,three flour tortillas,a Shiner's Boch,and Jerry Jeff Walker on the jukebox.

If ya don't mind,I'll have mine on butcher paper,walk outside and eat on my pickup hood?"

quote:

I want my slices dry,and my chopped point wet,and I'll have mine with sliced jalapenos/onions,three flour tortillas,a Shiner's Boch,and Jerry Jeff Walker on the jukebox.

Heck Tom, sounds pretty damn good, especially with the Shiner's Boch and Jerry Jeff! Might add some Bob Wills tunes!

Yessir,I started life in Muskogee,with the folks listening to Bob Wills,and I moved mine up to Asleep At the Wheel.

I put a 24# clod in at 11:00 this am. @ 225 along with 3 each Boston butts. all are right near 185 after 9 hours. I snuck a piece of the clod and it has great flavor.
It is a thick son of a gun. I'm planning on chopping it and adding some marinade.
I've had a couple flare-ups in the Amerique. could see the smoke billowing out the door crack and opened the door to some flames. I dumped a bit of water into the floor where the grease is catching fire. Any of you have this problem?
It's happened at least 4 times on mine.

Be sure cooker is level,front to rear,and side to side,when cooking full loads.

Be sure drains are clear,and drip pans are adequate.

There are maybe three good steaks,you can cut from a clod,to grill for the cooks, while the smoker works.


Part of the clod can be sliced,and part pulled/chopped.

Makes a good presentation.