Beef Clod Heart ???????? Help!

teeznuts

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Original poster

Jun 18, 2011

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Central Cali

• Jun 4, 2012

• #1

I read this thread by mneeley490, http://www.smokingmeatforums.com/t/122320/beef-clod-heart-aka-eye-of-chuck-w-q-view#post_816815, the other day and I'm dying to pick up a beef clod heart. My big question.........................Can this be taken to 195-205 and be pulled/shredded? Has anyone had any succees doing so? Any input or links to clod hearts that have been pulled is gretly appreciated.

 

miamirick

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Sep 28, 2009

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plantation fl

• Jun 4, 2012

• #2

i've seen em at restraunt depot, but they are huge  if i remember right 20 - 25 lbs  sounds like a project!!!

good luck

 

teeznuts

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Jun 18, 2011

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Central Cali

• Jun 5, 2012

• #3

Actually my cash and carry no longer carries clod heart unless I special order a case. I picked up 20 lbs of ball tip roast instead. any suggestions?

 

luv2putt

Meat Mopper

Feb 24, 2008

237

15

Benicia California

• Jun 5, 2012

• #4

Ball tips are the best ...think of tri tip only better...And cooks like a tri tip too ,,,Ive never smoked one , but ive grilled quite a few ....I doubt if you will go wrong either way ...I would marinate and grill, or dry rub and smoke....Either way will come out juicy and tender...here is a pic 

 of a tri tip I grilled tonight ...

 

teeznuts

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Jun 18, 2011

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Central Cali

• Jun 5, 2012

• #5

Thanks for the pic. I am looking forward to smoking some. Not sure whether to smoke to 130-135 It and slice or to try taking to 195-205 to pull/shred.

 

pops6927

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Jul 23, 2008

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Fort Worth, Tx.

• Jun 5, 2012

• #6

I'd definitely go to 130°/135°; not enough marbling to pull.