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Sliced clod heart....

post #1 of 11
Thread Starter 
What to do with it? Never seen them in Cash & Carry before. Picked one up today...any suggestions? Is it truly sliced? Sure does look like it...

post #2 of 11

It is from the Beef Chuck. A tough cut that can be Smoked up like a Brisket. The Clod is Leaner than a Brisket. You can go Hot and Fast or Low and Slow to probe tender, rest and Slice. From what I have read, prior to the 60's Beef Clod was the star in Texas pits like at Kreutz's Market and Smitty's. Brisket and other parts of the forequarters were sold to customers and the leftover Beef, frequently the Clod and other cuts from the Chuck, got Smoked and sold over the counter by the pound. Clod is still sold at both places as a leaner altenative to their Brisket. I have not smoked one but I have used them for Pot Roast in one of the Restaurants I ran. They have a nice Beefy flavor...JJ

post #3 of 11
I haven't seen the sliced beef clod at C&C. I've bought the whole clod at C&C and made burger from it.

Open that thing up and let's see some smoke!
post #4 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

It is from the Beef Chuck. A tough cut that can be Smoked up like a Brisket. The Clod is Leaner than a Brisket. You can go Hot and Fast or Low and Slow to probe tender, rest and Slice. From what I have read, prior to the 60's Beef Clod was the star in Texas pits like at Kreutz's Market and Smitty's. Brisket and other parts of the forequarters were sold to customers and the leftover Beef, frequently the Clod and other cuts from the Chuck, got Smoked and sold over the counter by the pound. Clod is still sold at both places as a leaner altenative to their Brisket. I have not smoked one but I have used them for Pot Roast in one of the Restaurants I ran. They have a nice Beefy flavor...JJ
Guessing probe tender is going to be similar to a brisket? Don't want to be probing at 150 or so for no reason....
post #5 of 11
Thread Starter 
Did a bit of link chasing...found some info....http://www.smokingmeatforums.com/t/122320/beef-clod-heart-aka-eye-of-chuck-w-q-view.....
Have to find Chef JJ's smokey au juice recipe....and check our schedule to see when I can smoke this. Hmmm..Big Green Egg or Reverse Flow?
post #6 of 11
Don't you have to cook it a little less than brisket? It has a little less connective tissue and can be a little rarer than brisket, right?
post #7 of 11

I saw a documentary on Texas BBQ where they talked about beef clod being the GoTo cut for smoked sliced beef for decades and how Brisket was a new fangled idea that took over. I can't think of any reason to Pre-slice that cut raw. If it is...Make Jerky! With Probe Tender, I am talking about telling the meat is done when a therm probe slides in with little resistance likie with sliced brisket...JJ

 

I'll save you a search and make it easy for you...

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

post #8 of 11

I'm in on this one.  I've never seen beef clod--heard of it, but that's all.

 

If its like brisket, only with less fat, I think I would like to try one.  Now, all I gotta do is FIND one.

 

Gary

post #9 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I saw a documentary on Texas BBQ where they talked about beef clod being the GoTo cut for smoked sliced beef for decades and how Brisket was a new fangled idea that took over. I can't think of any reason to Pre-slice that cut raw. If it is...Make Jerky! With Probe Tender, I am talking about telling the meat is done when a therm probe slides in with little resistance likie with sliced brisket...JJ

I'll save you a search and make it easy for you...

Smokey Au Jus

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want. 
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
I understand the probe tender concept. Just wondering if this happens with this chunk of cow in the same temperature zone of a brisket. No point in opening the Egg and DO for probing at 170* if probe tender doesn't happen til the 200* area.
Ernestina wants me to cut it in half, it is close to 9 pounds. Any thoughts?
post #10 of 11
Thread Starter 
It was indeed sliced. Going to get the XL Egg close to nuclear temperature and have some Carne Asada with some of Ernies rice and Chef JJ's tortillas
For some reason I can't post pictures....again...
post #11 of 11

Sounds great. Can you post the recipes? The Tortillas too. Can't find my copy...JJth_dunno-1[1].gif

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