Shoulder Clod?

Shoulder clod is often used as a replacement for brisket, especially when it can be chopped for sandwiches. I think Papa Shaka has posts about using clods; I did a search for the word "clod" and found 16 matches. That should give you a good start!

Thanks for the reply B B, I did a search on "clod" and drew a blank (CS search). Tried Papa Shaka's posts & nothing on clods. I intend to slice this beast like a brisket.
Bill

Clods and rolls you treat like brisket but I find they finish quicker. Finish temp is 200 to 205� internal for sliced take it off at 190�. I pull at that point adding rub and some sauce, this helps holding and it can be frozen.
What I like best about the product is the loss is only aprox 30% rather that 50 to 60% you get with brisket.
Jim

Chateau -

I've used shoulder clods for Yankee Pot Roast though have yet to smoke one, though from past posts they seem to hold up well in a smoker. As Jim says, less shrinkage. They have a shorter muscle grain than briskets which result, if sliced, in more of a "roast beef" appearance. Less outer fat covering than briskets too; more internal fat/marbling.

You can use it for pot roast, roast beef, stew meat, grind for chili or burger, or smoke it. Hope that helps.

Mornin' Bill

This is papa shaka's technique on clods in his CS250.

papa shaka
Member
Member # 1653
posted April 11, 2003 03:42 PM
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Dave,
Brisket,Top Rounds,Bottom Rounds are all good,however I came across another cut called Shoulder Clod.Very light fat bark on the top maybe 1/2 to 3/4 inch max,and one grissle running through the meat. Cooked low and slow it has great flavor and the grissle just seems to desolve.We slice it,as well as hand chop it and our customers love it. This is a big chunk of meat,but mucho $$$ cheaper,and less waste. We run ours at 180 for 16 hours then hold at 140 for 3-4 hours.Which comes out at med rare to med.
All we do to the clod is put into the CS, add heavy load of mesquite wood (5-8 oz),lock her down and start ,go home and the next day great beef.
Have fun,
Papa Shaka

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Sounds like those would be either very nicely trimmed or a whole one split.

I think you may find that when you pull it out,the several muscles can be seperated and sliced individually.

This gets around trimming as much gristle ,etc.

The Texas guys do that a lot on buffets.

Some of the muscles may pull and some may slice.

chateau,

The search works for me, I got 16 hits on the word clod alone.

Make sure you select "all open forums" in the drop down menu for which forum to search.

It's a great cut of meat, if only those Texans know how much "brisket" they eat is actually clod.

THANKS EVERYONE for your help! I think i've got a handle on it now. I pulled it from the freezer today to thaw (refrigerated) & plan to start it in the smoker Sat P.M. I'll let you know how it all works out with prep & procedure details.
Bill

The clod was a HUGE success...the film crew that I was feeding loved it. It was the first time that I have used the smoker in my business so I was a little nervous about the outcome but, wow, it was great. In addition to the clod we served stuffed chicken breasts with a cranberry glaze, vegetarian shepherds pie, stir fried vegetables & oven roasted potatoes. I think I'm going to try the stuffed chiken breasts in the smoker and see how that comes out. The whole meal was quite a challenge because we were serving in a tent at 8000 feet with the outside temp at 12 degrees F. and snowing. Anyway, back to the clod (my new choice of beef in the smoker)
After it thawed, I seasoned it with Tones Steak Seasoning and then into the smoker at 180 degrees fat side up for 16 hrs. Pulled it at 180 degrees internal temp, plastic wrapped it, and foiled it, let it rest for two hours, then cooled it outside overnight. I reheated it two days later in the oven to serve and it was a thing a thing of beauty...beautiful thin bark, juicy, and falling apart tender. It was too tender to slice as I had intended so I chopped it to serve. Next time I'll pull it a little earlier to slice. Thanks again to all of you for your help.
Bill

chateaubeyond,

I emailed you several days ago, wondering if it went through???

johnapu

chateau,

Glad to hear the success.

Have you done much chicken in the smoker? The one complaint you will get is that with the CS, because of it's humidity holding tendency, the skins won't "crisp" up. You can solve that easy enough by crisping on a grill for a few minutes.

Other than that, the CS does a fablous job with chicken. Let us know if you need help, but I doubt it, sounds like you have some great recipes.

Thanks Smokin'.... actually my first smoke last Aug. was two chickens that came out pretty good but a little overcooked and over smoked. The skin isn't an issue, I only leave it on to retain moisture. But, let me pick your brains if I could.I think that The stuffed chicken breasts that I referred to earlier could be improved with a light dose of smoke but I'm concerned about the danger zone. I use boneless breasts and I split them each horizontaly and then lightly pound them out, stuff them,secure with toothpicks and Freeze them wrapped individualy. When I cook them in the wolf oven I put them in frozen at 400 degrees for an hour and they turn out perfect every time. I have concerns about the safety of the stuffing in the smoker. The stuffing consists of sauteed onions, mushrooms,celery, and whole cranberrys all added to good old Stovetop Stuffing Mix. My guess is that I would have to forget the freezing step and set the smoker at it's highest temp.
Another possible method would be to give them a little dose of smoke, refrigerate or freeze, and finish them as usual in the Wolf
What do you think?
Bill

I guess you could try a couple frozen ones ,with the probe in the stuffing, and use your instaread on the breast when the stuffing got over 140�?

The cook time should give a good indication.

I've done a bunch of flattened pork tenderloins,stuffed.

Never frozen though.