beef clod or shoulder looks interesting

[veener88]

Well thanks for the link. Know what for the hell of it I will try the fat cap side down. Just wondering should I still not need a mop to keep the top moist? I do have to say there is still some nice fat at the top and with how thick the fat is in a few places this might not be a bad idea at all.

 

[jminion]

veener88
Mopping will add layers of flavor but really does not do much to keep a brisket moist. Moisture content is the function of breaking down the connective tissue, the moisture released is what keeps a brisket moist. The trick is to tenderize without cooking the moisture from the connective tissue out of the brisket. That is best accomplished by pulling the brisket out of the cooker at about 190 internal, wrapping and placing in a dry cooler for 2 to 4 hours, it will continue to tenderize but without adding heat you retain more moisture in the brisket.
Jim

 

[willkat98]

Jim
I'm asking for clods and brisket

you've addressed the moisture issue, but from your experience, would you use turbinado sugar in your rub to help build bark?

Kind of a side question here

 

[jminion]

I use white sugar and turbinado, both effect flavor print and turbinado adds some extras. If you cut way back on salt that will effect bark also.
Jim

 

[willkat98]

I naturally cut back on salt, big time, for health issues

Side note health tip nugget.

You folks watching sodium

Check your spice sites.

I found regular McCormick spices to have as much as 30% salt, once I was diagnosed with XXX and needed to watch salt

You open chili powder and think its all chili, when it ends up being 25% salt

Just a word of caution,.,. to check what your getting

 

[veener88]

OMG is all I can say. After 11 hours on a smoker the clod just came out so great. I am not sure what I like more a brisket or a clod now. I have to say part of the great taste was the peice of meat. I picked it up about an hour after they cut it off. The beef had such a strong taste and that very simple rub just topped it off.

This did kind of shock me though. When I picked it up the vacummed packed it so it was about 1.5 inch thick. After taking it out and letting it get to room temp it was about 2.5 thik. After cooking the cut plumped to about 6-7 inches in areas so that added to the cook times. I only got it to about 175 in the very think area. The fat was almost all gone so that was good.

I started off with 16lb when the 4 of us got done I had over 4lbs that I have set aside the chili and about anouther 3 lbs set a side for lunches. I would say it cooked down to about 10lbs a little less so right at that 40% mark.

Thanks for tips and links. Now I have to see about getting a untrimmed brisket in two weeks. All I have to say is I can get meat that tastes that good from a butcher compared to my local store I am going to pay that about extra 50 cents a lb for it. Nice part is I know some of the cuts I might be getting are right from my old buddies in 4H.

 

[cajunsmoker]

so have you cooked the clod yet? if so how did it go? I never heard of that cut before always brisket if you go beef on the smoker.

 

[cajunsmoker]

sorry, found the answer to my question. didn't follow the post all the way.

 

[jminion]

cajunsmoker
brisket is a great cut but Clod or Roll along with sirloin tip roast and prime rib are just a few cuts that do very very on a smoker.
Jim

 

[veener88]

I do have some tips though for someone trying this meat.

First unless you are having a lot of people over plan to have a lot of left overs. The meat is very heavy and will fill you up.

Keep the rub simple. The meat has a lot of taste/

When carving watch the grains of the meat. They will change on you. I had one part when I did a cut I have the grains going two different ways so I had to cut around each one.

Lastly if you get a great cut of meat give you local mom and pop butcher a call to thank them. I did today and they gave me the butcher that cut if off the side of beef. He thought I was calling to complain but was very happy when I called to thank him for making this cut for me. There they only do that cut they told me a max to 2-3 times a year. For a $1.99 for a special order meat I can not complain.

 

[jminion]

Your right about watching the grain, want to make sure you are cutting across the grain.

You can keep the rub simple but because the beef flavor is so big it can handle bigger rub flavors and not lose anything. Kinda like drinking big red wines with beef, they compliment each other.
Jim

 

[Dutch]

Veener, having been a butcher/meatcutter I know the butcher appreciated your call. All to often in this industry it seems that the guys and gals that do the work get very little complements and ALL the complaints.

Ya' done good!!

 

[ranger72]

Hi There Folks!


I just found this thread and I have to say it sounds interesting and wonderful

Beef Clod! Not a term I'm familiar with, but then I'm just a back yard hack! :lol:


If I can find such a cut I will try it!


ranger72

OTBS # 14

 

[Dutch]

Ranger, it's one of those cuts that need to be ordered from the Butcher.

 

[ranger72]

Thank you Dutch!


I have such a place to go to when I need special stuff which cannot be gotten in a place like our local grocery store. Sounds like a great cut . I'm gonna get one! :)




ranger72

OTBS # 14

 

[bob-bqn]

Ranger, we just smoked one of these on Labor Day weekend, a 23 pound honkin' piece of meat. Twice as big as a brisket. :shock:

Although it is an impressive hunk of beef, a brisket is more my speed. :lol: But I'm glad I got to cook one. :D

 

[ranger72]

Bob-BQN!

:shock: :D :D

Dear Father in Heaven!

That is the most beautiful chunk of Beef I have seen in ages :D

Did you use a rub and mop? Mind sharing that? :)


Thank you very much for posting the pic!

As soon as Mrs ranger sees this there will be absolutely no doubt as to what will be on special order very soon!

Thanks again!

ranger72

 

[bob-bqn]

Use the most amazing rub in the world and the secret recipe can never be duplicated. :lol:

I mixed together al the leftover rubs in the house because I had so many different kinds but only a smidge of each. I tasted the rub before using and it was pretty good.

Didn't mop at all, just cooked it at about 235° for 15-1/2 hours.

 

[cajunsmoker]

what pit did you cook it on?

 

[bob-bqn]

I just posted a picture of it in my Labor Day Cook thread, it's my Entertainer from Gator Pit that I call the Liberator. Similar to my Avatar.