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Smoked Claude would probably be great if you could catch him but he runs like a rabbit. Big Grin

Here's the butcher's take on a clod:

The #114 Shoulder Clod weighs 13 to 21 pounds and contains two major muscle groups.

The #114E Should Clod, Arm Roast consists of the large muscle system of the thick end of the clod including the Triceps Brachii muscles. This cut weighs from 8 to 12 pounds.

The #114E can be menued as pot roast or a mock brisket and is often referred to as the Short Clod or Clod Heart.

I'm sure if you search "clod" you'll find some ways to smoke it.

Last edited by Former Member
Well now,it depends on your taste.

My bride likes fresh strawberries,and I like fresh steamed shrimp.

I can fix either well.

My father-in -law loves a well done fried pork chop,and my father loves a rare grilled steak.

I can fix either well prepared.

This guy is trying to explain a chuck roast,and why he thinks "somebody" is able to cook it better than "they" can cook a "pork shoulder".

He probably has some merit?

Which one do you think we should serve?

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