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Brave New World ---- Clod

post #1 of 16
Thread Starter 
Well fellow smokers, I've finally tried the infamous Clod. Out local Publix had a few of them in the meat counter so I picked up a seven pounder and decided to give it a try.

I've read a lot about the clod and decided to take up the challenge. I rubbed it down really well with a recipe from Steve Raichlen's BBQ USA book. It was 3/4 Cup salt (kosher), 1/4 cup fresh ground black peppercorns and 2 Tbs cayenne. I smoked the clod with a combination of mesquite and hickory. When the meat internal reached about 140* I began spritzing it with a mixture of 2/3rds cup apple juice and 1/3 cup Wild Turkey whiskey once per hour.

I started the clod at 10:15 yesterday morning and pulled it off and foiled it at 7:15 this morning. That's right 21 hours and an all nighter. The internal was 192*when I pulled it. I kept the GOSM right at 225* to 230* for the entire smoke. And by the way, when I foiled it, I put it between two special pillows (for smoked meat) and placed it into a cooler. I pulled it out of the cooler at 4:00 this afternoon and it was still hot.

We had it for dinner (supper) this evening (about 6:00) and I was a little disappointed. The meat was very tender ... like in fall apart and had a great crust but I thought it was too salty and just a little dry. I probably used too much rub. Also, the crust was a little too crusty. I think it would have been better to have not smoked it quite so long and perhaps used less of the rub.

Anyway, overall, it was good eats but not worth 21 hours and an overnighter. It was a good experience but I think I'll stick with pulled pork and Florida Jeff's outstanding finishing sauce.

Because of my learning disability regarding pictures, I didn't try to attach any. I can tell you that the exterior of the clod was a rich dark burgandy. Because of the leaness of the meat, the interior, was a darker brown with a very nice smoke ring. How about some of you Texans, what did I do wrong?? I have heard that a clod will even take one away from a brisket. IMHO I don't think so. How about it?? Thoughts??
post #2 of 16
Remember, we learn more and improve our skills more when things do not turn out quite right. I'd call it an excellent learning experience
post #3 of 16
Sorry you weren't more successful you'll do better next go round. Sometimes there's more to be learn from a les than perfect smoke, especially as a newbie. Think about what happensed and what you might want to do differently.

That being said ... what the heck is a clod?
post #4 of 16
Thank you Deb, I am wondering the same thing.
post #5 of 16
Shortone -

I sat here thinking it was an abriviation of some sort ... played with the letters and could figure it out. What ever it is it's a good size one!
post #6 of 16
That being said ... what the heck is a clod?[/quote]

I did a little searching and found this,

neck or clod
The meat from the neck of beef contains quite a large amount of fat and is not as tender as the premium cuts. This makes it ideal for slow cooking. Neck can be bought as steaks or ready-diced which is perfect for casseroles and stews. Price wise, the cut is relatively cheap, so it is possible to buy more meat than you need if you wish to take the time to trim the fat further.
post #7 of 16
Thank you there WV All I found was weird stuff on my search!
post #8 of 16
Well, I'm not from Texas but I'm a clod/chuck roll smoking fool. I know, different cuts but it takes pretty much the same process to get you there. The too salty was most likely your rub and/or the amount of that rub you put on the clod. The exterior being too done is because you didn't foil it it doesn't sound like until it was removed from your GOSM. With the big CR's and clods I find it works best to foil them at 170°-185° depending on what kind of bark you want and how the exterior is holding up. Usually closer to 170°, especially in a vertical design smoker. I foil them and take them to 200° as well as checking doneness with a fork and the way the meat "jiggles" along the way.

I am one who would abandon brisket in heartbeat for clod or chuck roll when we are looking for pulled meat for sammies and mexican dishes. Don't give up just yet Bill, it's worth another shot trust me.
post #9 of 16
Thread Starter 
Thanks for the response. I think you're on to something with the foil at lower temp and cutting back on the rub. I may give it another shot but I'm still not sure it's worth 21 hours. Thoughts??
post #10 of 16
Learn something new every day, Just calling it the neck would be too easy. We need a dictionary/thesaurus of our terms on the site.

Thanks for the new meat type I haven't tried yet,

post #11 of 16
I think it is time well spent, but I guess if we all only liked one cut whichever one it was would be real expensive. rolleyes.gif I do like the Chuck Rolls a little better I think. I don't if you know, or have done one before, but the CR is the cryovac'd cut that most stores cut their chuck roasts from. You can usually buy the whole thing (16-25 lbs. or so) and smoke like that, or if you don't want that much meat or a shorter cook time ask them to cut you a 8-10 lb. roast. My store will do this so I assume at least some others will as will. You can also buy the whole thing and cut it up into 3-5 smaller roasts yourself. Less cook time and more bark. I just really like smoking big 'ol hunks-o-meat. icon_mrgreen.gif
post #12 of 16
Thread Starter 
For those who are interested in the beef clod, try this link:


The clod is actually a part of the shoulder and is considerably less fat than the brisket. Reading through Steve Raichlen's book, BBQ USA, he says that it's mostly a local thing down in Lockhart, Tx. He goes on to say that it will test the metle of the pit cook. For a first try, mine didn't turn out the greatest but I believe if I cut back on the salt and foil it earlier, I should have some pretty good meat.
post #13 of 16
IT is a beef shoulder. A seven pounder is a little small, though. The one I Steve Raichlen cook was at least 18 pound if I remember correctly. He cooked it at a higher temerature and faster also. Go to Barbecuebible.com and do a search for "shoulder clod", you'll get alot of responses. Dont give up!
post #14 of 16
Thread Starter 
Thanks Billyque,
I'm checking it out.
post #15 of 16
If everyone starts jumping up and down over the clod. will we have a forum of clod hoppers?
post #16 of 16
Thread Starter 
I've been accused of being a clod hopper before but you give new meaning to the term. icon_smile.gif
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