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$2.19 per pound found at Smart N Final. I picked up a 15 pounder cut in half and seasoned with SS and pepper. 225 degrees for almost 10 hours. Temp reached 190 and 195. I have to say considering the price, simple seasoning, end results and taste, that this was the best tasting beef I have made. Better then brisket, better then the beef ribs. Just outstanding. I would pay $12-$15 for a sanwich and fries any day. Is this what they serve in Texas?

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It was an interesting piece of meat. Like I said, I cut it in half seasoned it and threw it in the smoker. Next time I will trim up the smaller areas to make it more consistant like a loaf. The first picture is the roast at 195. It was great for chopped or shredded product. The Roast at 190 was excellent for sliced and that's what we had on the roll.

My wood was 4 oz of mesquite, and 3 oz of hickory.
Originally posted by Padrefan98:
I would like to do one of these on a much smaller scale. Like 5-8 pds. Doesn anyone know what a shoulder clod is called when its' cut down to roasts? I need to know what to look for at the store...thanks!

Got a book a few months back, if you REALLY want to learn meat, get it

The Art of Beef Cutting

It lists:
Beef Shoould Roast, Boneless
Beef Should London Broil Boneless
Beef Should Steak, Boneless
Bee Shoul Top Blad
Beef Should Country Style Ribs

The Flat Iron Steak is cut from the Should Clod Top Blade.
Originally posted by dls:
Originally posted by Padrefan98:
I would like to do one of these on a much smaller scale. Like 5-8 pds. Doesn anyone know what a shoulder clod is called when its' cut down to roasts? I need to know what to look for at the store...thanks!

How about chuck or pot roast?

I use this recipe when smoking a chuck roast (from the Bradley smoker forum):

Pulled Beef
From Mr. Walleye

Pulled and ready to serve as a main dish,
or to be used for sandwiches.

Ingredients: •6 - 10 lb. beef chuck roast
•Cider vinegar

Dubby'S Rib Rub
•1 C sugar
•1/2 C paprika
•1/4 C salt (you can use reduced -sodium salt)
•3 Tbsp black pepper
•2 Tbsp celery seed powder
•2 Tbsp garlic powder
•2 Tbsp onion powder
•2 Tbsp chili powder
•1 tsp cumin
•1/2 tsp cayenne
(Make enough for a 10 pound chuck)

Seasoned and ready to smoke.

Combine all dry ingredients in a bowl and mix well.

Next wash the surface of the meat with cider vinegar, and apply rub.

Smoke with wood of your choice until internal temp of 200. Pull and enjoy with cheap burger rolls and mustard or sauce of your choice.

Its really good...
One thing I like about our pulled pork we serve is we can do some up ahead if needed and refrigerate it then warm it up as we need it. How would this hold up in that scenario? To warm up the pork, I just weigh it out in single servings and microwave it for about 90 seconds and it is just fine. There is enough moisture in the meat that it won't dry out.

Are you saucing this at all or just the meat? What kind of sauces are you guys using if you are going that route? BBQ sauce, steak sauce, how about an au jus, etc???
With the beef, I find it is better to vac pac it and warm it up in pot of hot water. That way the beef can keep more moisture.

I save as much of the juices from smoking the beef and mix it with the beef. That way it is in the vac pac when it gets opened up after reheating it. And if I use any sauce after reheating, I use CS mild.

But give your way a try and please report back with the results.
Shoulder Clod and Chuck roast aren't the same things. They both come from the Chuck Primal, but the Chuck Primal splits into:

Bone-In Chuck
Chuck Roll
Chuck Flap
Shoulder Clod.

In Texas a lot of places serve it, you'll know when the menu says "sliced beef" but not "sliced brisket".
We did a chuck tender roast which was good but kind of pricey and a 5# bone in chuck roast. Both seasoned with seasoning salt and pepper. Cooked to 190 internal, sliced thin served on toasted Rotella hoagie buns with some sauteed onions and provolone cheese. Had simple beef bullion cube aujus on the side for dipping. YUMMY!

Only problem is there wasn't anything left to experiment with leftovers! and I forgot to take pictures again, sorry.

I liked the chuck better than flats or eye of round I have tried as it was a little moister/juicer. It still sliced nice though.

One advantage of the winter months around here is having more time for the test kitchen. Smiler
Hats off to Padrefan98. That looks mighty yummy. In fact I used to know an old guy who made a good living off of clods for many moons. He had a shack type configuration sandwich operation on the edge of big light industrial park. He offsetted 9 lb chunks of clod for 9 hrs using mesquite. Then he cooled them down and sliced paper thin with his commercial grade slicer and throw them in a big Nesco roaster and smother it with the cheapest tolerable bbq sauce he could find. Which happen to come from the Best Maid Pickle company in Foat Wuth. Then it the smallest and cheapest buns he could find. He only charged a buck. Prob bring five bucks nowadays.
Well. I put the 6 lb clod into the heated smoker at 9:00 am with 2 4 oz chunks of hickory.

It took forever to cook. I started the smoker at 250* then raised it to 275 half way through the cook. It had only reached 175 by 7:00 pm. So I decided to slice it vs pulling. Folks here were starving since they didn't eat all afternoon in anticipation.

Like Padrefan and John kiley, mine was very flavorful, tender, easy bite through, smoke right on. I think if I ran it to 185* I could have pulled the meat.

10 hrs for a 6 pounder surprised me but we enjoyed the end product very much. We'll be doing this often. I'll get bigger and start the night before.
I would have taken the cook temp higher, but it outlasted us. Roll Eyes

I was surprised that it bit clean and was extremely tender. Not one tough bite in all the meat. Lots of comments on the tenderness. Although there was some resistance in the probe test, it sliced like butter...thinly.

Agree on the bread totally. I used a Kaiser roll with a Dutch Crunch.

Glad you posted this one, the meat had a nice beefy flavor. I also added another chunk of hickory halfway through the smoke so the smoke flavor was strong but not bitter.

I'm doing this again in a couple weeks seeking that pulled beef sandwich.

We're cross slicing the leftovers and reheating it in a crock pot with barbecue sauce for tonight's dinner...mock pulled beef sandwiches. Big Grin
Not sure yall ever bumped into a fellow named Danny Gaulden. He had or maybe still has a combo bbq joint Dairy Queen in NM. Was a real early participant in the cyber bbq chat groups. He did a great trial run trying to see if clods or brisket could put the most meat on the plate for the least money in a commercial operation. Believe he decided there was not as much waste on the clods but the briskets were cheaper per pound so briskets were crowned the winner between the two.
Probably been a decade since Dairy Queen was at "war" with Danny over the fact that he was a strong bbq house and used some of his own recipes ,instead of the "standards" from DQ.

They threatened to take away his DQ franchise and he finally let them.

He had posted some pix of the in process remaking of what Danny was turning it into.

He had the final pix a couple yrs back?

I might have heard that he sold out and retired,maybe four decades in the q business?

Danny's Place

Maybe this is last adjustment to the "mustard glaze"?

Courtesy of Basso's BBQ forum

Danny Gaulden Interview

Man,some of you guys must be old to remember Danny and his Cajun influences and bbq ways. Wink
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We emailed a few times.Danny's wife's mother was from down sw of New Orleans and we have spent a lot of time there over the years.Talked some about that.What he called Southern Slaw Dressing was much more of a Cajun dressing and we use it with crawfish, bbq shrimp,fried catfish,etc.
He was one of the earliest I saw that researched how to do many things on his cookers and then shared them on the internet.Shared a lot about how to do different caters that he learned trial and error.

If you can find his early kitchen writings,you'll find he had an electric Cookshack and then larger stickburners.

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