BEEF clod for daughters graduation party

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pabeef

Smoke Blower
Original poster
Oct 24, 2016
87
43
Milltown WI,
So for part of the buffet I talked my daughter into pulled beef to off set the smoked legs of lamb. The pasta was her first request but she also wanted meat. So thanks to all who have posted on this wonderful site with all kinds of knowledge and experience.
We decided on Italian beef, I looked at several post for the seasoning. Next was the cut of beef I ended up with a shoulder clod 23.4 lbs.
So my plan was to take it to 205 and shread for sammies. I smoked it on my home made Rf at 275 degrees with oak,maple,and hickory. So here is what I did:
Made up my seasoning mix of SPOG basil and oregano, and added some EVoo to make a paste.scored the fat cap and rubbed in the seasoning then let it rest until the smoker was up to temp. The beer can in the back is for a size reference. Started fat side down for the first 4 hours then I wanted to catch the drippings but didn't want to leave it in the liquid the whole time so I sliced 6#of white onions in a full size hotel pan added beef broth and a couple of beers and placed the beast fat cap up and smoked another 5 1/2 hours It was @ 175 so I foiled and added a few more splits checked again it was @ 193 added a little more wood went back inside set my alarm for 3:00 a.m. figured I would pull and put in the cooler for the rest of the night. Oops my wife woke me up at 7:30 and this is what I found when I pulled back the foil it was still at 140 degrees
Here it is pulled with a few onions
I will probably make some finishing sauce tomorrow for the party. I will also take a plated picture of all of the smoked goodness.
Thanks for looking
PABEEF
 
Thank you all for my first point ever!!! You all have inspired me and the brother hood on this site is incredible.
B-one I lost about 50 percent from the original weight. It was moist and very tender and the bed of onions it rested on were the best I ever had. French onion soup later this week I still have about 3 # of onions left.
We had a great day with family and friends. they cleaned up all of the beef and 3 legs of lamb 5 1/2 pans of lasagna and 6 1/2 pans of mac and cheese not sure about the bar tab yet. But it was a great party.

So here is a what was for lunch: pulled beef with onions sammich, smoked leg of lamb, homemade lasagna, and no boil smoked mac and cheese (cojack & 3 cheese blend )
 
Thank you all for my first point ever!!! You all have inspired me and the brother hood on this site is incredible.
B-one I lost about 50 percent from the original weight. It was moist and very tender and the bed of onions it rested on were the best I ever had. French onion soup later this week I still have about 3 # left.
We had a great day with family and friends.

So here is a what was for lunch: pulled beef with onions sammich, smoked leg of lamb, lasagna, and no boil smoked mac and cheese (cojack & 3 cheese blend )
 
The beef clod is the probably the only cut of beef that is more intimidating than the brisket.  Haven't done one, but sure would love to.  Just need a big party!

Thanks for the post.  Enjoyed it! 
points1.png
 

Edit: I just went on YouTube and searched for "How to Butcher a Shoulder Clod."  VERY INTERESTING!  Now I gotta get one and break it down for flat iron steaks, roast beef, hamburger, and cowboy steaks.  Or, can leave the "shoulder heart" intact (65% of the clod) and make pulled beef!  Old dog learning new tricks here because of this thread.  Thanks PABEEF!
 
Last edited:
Noboundaries thanks for the point. This was my first clod and after the way it came out this will be my go to for pulled beef. I did pull of a flat iron steak for supper when I smoked it. Left it on the smoker for 2 1/2 hour's.
Glad you looked into breaking it down. The shop I got it at also had an 18 pounder. So they do vary some in size. I kind of wish I had gotten them both so I could have some leftovers. I think it would freeze great with some of the onions and aujus with a vac sealer.
I'm glad I was able to peak your interest in a clod, so go for it and try one you will love the results. Be sure to post the process so more will give it a try.
Good luck
PABEEF
 
I'll have to try one if I see one that fits my needs sometime. Leftovers are usally good,yours look great.
 
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