What other beef than Brisket???

Somewhere in this forum I recall someone saying they used Shoulder Clod and Chuck Roll. Both cuts are from the forequarter.

My only experience is with Chuck Roll and then only as Yankee Pot Roast. It's a large cut, about the size of a bottom round. The cut has a fair amount of fat cover and fat content, which makes it a good candidate for slow cooked pot roast. I'd expect it would do well in a smoker but you may want to have your butcher cut it down a bit...say 2 pieces which would weigh in around 10 lbs.

I put a LARGE london broil in a 55, lightly smoked to medium rare and let it rest.

Sliced thin and served roast beef sandwitches that were awesome.

I'll bet you've seen "roast beef" below where eye of round and bottom round were discussed.

I've done Chuck Roll in my modified el cheapo Brinkman. A 16 hour adventure - but the result was awesome.

Here's a great recipe that could be modified for the Cookshack.

http://www.virtualweberbullet.com/chuckroll.html

Prime Rib (in smoker to 110 inside) then 15 min in a 600 degree oven to crisp up

Brined Beef Ribs (long and slow) Not high enough temp too tough too high real dry � try about 6 hours at 225 no lower.

Salmon � brined about 180 till done

If it�s meat it can go in the smoker and come out great!!!

Heven't done a prime rib in a cookshack yet, but from accounts on this forum, they are pretty darn good. I wanted to add a note about the shoulder clod.

A few months back, our restaurant recieved a case of IBP meat labeled shoulder clod. The truck arrived during our lunch rush (ARGGGG!!!), so all my staff did was check to make sure the weight on the invoice was correct, and that the meat was below 39 degrees. They did not check to make sure it was the proper cut of brisket we normally use. Since I do not usually personally check our deliveries in, I did not catch the error until about 5 days later. I informed my sales rep, who quickly assurred me that he would take care of it. Well, he did, sort of. He put off returning the case long enough that I was unable to return it through normal channels. Cryopacked beef can go about 30 days from the pack date, and after that, no good; a freeze or use before sort of deal.

I wasn't about to serve my guests meat that was nearing that aging limit, nor was I going to try something new on someone besides myself. My sales rep came through in the form of discounts on other products we buy from him, so I basically had a free case of meat for my own personal use.

I cut into a cryopack and found that rather than the larger cut the meat appeared to be, it was actually cut into roughly 2.5" diameter strips or cuts. They were about the size of a one of those Hormel pork tnederloins you buy at the grocery store. Maybe a little smaller.

Anyway, I decided to cook a few up for our regular poker game that night. Never having cooked this cut before, and pressed for time, I figured I'd smoke it to mid-rare or mid. I gave the cuts a little dry rub, smoked them for a while, pulled them at about 155 degrees, sliced them thin, and damn, they were good. I was worried about pulling any meat that is labeled as an alternative to brisket at such a low temp, but it was very tender and flavorful.

I later learned that the food distributors are trying to market this cut as a low cost alternative to beef tenderloin. While not nearly as tender as t-loin, this was still pretty darn tender.

To conclude my clod story, the meat that I did not smoke in that initial batch I packed and froze. Last week I defrosted a bag and cooked it low and slow for pulling. I was wanting to make shredded beef tacos and burritos, and this particular cut took to that nicely also. Still plently moist after cooking to 185 degrees.

While it still bothers me that this cut of meat can be so versatile, who knows?! Maybe it actually is. I'm a cynic. Plus, go try to ask your butcher for a sliced down clod cut, you may have a tough time.

In closing though, if you get your hands on this cut, play with it, it's been good to me so far!

Matt - was there any more description of what it was? Like a product # or something?

Howdy tjr,

I don't know if this will help,but appears to be what they are trying to market.Sectioned Shoulder Clod

I don't have trouble finding the whole ones,around 22-24 lbs untrimmed.

Our local meat depts. just cut them into their individual chuck roasts.

Saturday I did 120 pounds of pork butt and 120 pounds of chuck roll. The roll is great cut for pulled beef sandwiches, weight loss is considerably less than brisket. If taken to 195� internal it pulls easily and holds well with some liquids added.
Clod and roll I find a good solution for pulled beef product.
Jim

Did you use a rub on the Chuck roll? Is theis the market term for this cut of meat? Can I go looking for that cut at the normal store or do I have to go to a butcher?

Are there other names for this cut?

Sounds like what Matt received were Beef Shoulder Tender Petite Roasts Some recipes at the link. Bet the grilled steak caesar salad would be even better if the beef were smoked a bit first.

Maybe these are what are sometimes sold as "chuck tenders" in groceries?

I purchase most of my meat from wholesale suppliers and restaurant suppliers. They carry cuts like this regularly.

I use a seasoning salt as rub and when I pull it I mix in a more complex rub at that point.

If you ask for a Chuck Roll or Clod you may be able to get them to order them in for you at the local super market.
Jim