Back in Feb, Papashaka had a post about cooking a beef clod in his FE and mentioned using them in his resturant. Is anyone using them instead of brisket for catering/vending?
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I do....less waste, (=lower cost, great flavor). Have trouble finding them here 'though.
CB
CB
They have started showing up in the grocery here which is what got me to thinking about it. How do you cook them?
Fred,
All we do is place the meat on the rack,no rub,no nothing,except heavy mesquite smoke.Low and slow about 14 to 16 hours,internal temp 150 to 160.Pull them and place in fridge.They reheat very well and can be use chopped or slice when cold then reheat the sliced meat.Works great for us.
By the way neighbor,come see me next time your in the Rock.
Papa Shaka
All we do is place the meat on the rack,no rub,no nothing,except heavy mesquite smoke.Low and slow about 14 to 16 hours,internal temp 150 to 160.Pull them and place in fridge.They reheat very well and can be use chopped or slice when cold then reheat the sliced meat.Works great for us.
By the way neighbor,come see me next time your in the Rock.
Papa Shaka
Is there a problem with rubbing them or you just prefer the smoke only?
We've been meaning to come by. Hopefully next week when we make our Sam's run.
We've been meaning to come by. Hopefully next week when we make our Sam's run.
Fred,
No problem with rubbing.We have found that the heavy smoke works great for us.
Call the store at 501-372-7756,make sure I'm there,i have cut back my hours as I have other fish to fry.I know I'll be there monday,friday and saturday morning this week,the good Lord willing.Looking foward to meeting you.
Papa Shaka
No problem with rubbing.We have found that the heavy smoke works great for us.
Call the store at 501-372-7756,make sure I'm there,i have cut back my hours as I have other fish to fry.I know I'll be there monday,friday and saturday morning this week,the good Lord willing.Looking foward to meeting you.
Papa Shaka
What is the difference between a beef clod and a chuck roll?? I just bought a chuck roll (20#) for $1.18 pound. I asked the butcher for a beef clod, but he never heard of it. 
The chuck roll is a better cut than the clod. Different part of the animal. We have done many rolls on our WSM's, getting ready to do one on the FE. With the WSM's we used to foil at about 165 to prevent losing the thick dry bark, then pulled at 195 and chopped away. With the FE I think the foiling will not be necessary.
I had the pleasure of sampling Papashaka's Beef clod. The clod I sampled was 20+ pounds. I have no idea what cut it is , but with only smoke, It was as good as any brisket I've had.