Search results for query: Beef clod

...meal. Thanks guys Bonus pic of some pepperoni I smoked yesterday. It’s hang drying now with a fan under it. I did add one boneless pork shoulder to it, that’s a beef clod, 27 pounder, and smoked the pepperoni for 7 hours, some got done faster, not one ounce was of meat fell out the open casings

Wow that look good Jeff! I was drooling while putting into my recipe manager. 6 Ancho 4 guajillo 4 arbol 2 chipotles 2 Tbsp adobo sauce 1 large diced onion 4 large diced poblano 1 cup of strong coffee 1 1/2 cups of smoke au jus 1/2 lbs bacon 8 cloves of minced garlic 5 lbs. of smoked shoulder...

I'd break it down . There's some really good beef cuts in there . Smoke the clod heart to medium rare and slice . https://www.beefitswhatsfordinner.com/cuts/cut/2755/shoulder-clod

Kreuz Market is famous for them. They were the go to in Texas BBQ before brisket became popular. I've done quite a few of them whole. https://www.smokingmeatforums.com/threads/big-beef-shoulder-clod-smoke-and-some-sides-lots-of-pics.295050/#post-2053913...

Ok you are right. I just called and he said the beef clods are not that big and the chuck rolls are massive. So thanks for pointing this out

Break it down into roast , and get ya some grind out of it too . https://www.beefitswhatsfordinner.com/cuts/cut/2755/shoulder-clod

Nice, no WD up here. When I need more grind I am going to hit up Restaurant depot and run some of the cuts there past everyone here like @chopsaw. I know they had beef clod and I have no idea what that was.

Seems some get the names confused . Chuck tender comes from the chuck roll . Also called chuck eye . There is also chuck shoulder tender . Comes from the Shoulder clod . Also called petite tender . Some places ( that don't have skilled trade meat cutters ) drop the " shoulder " and sell them...

I'll also throw this out there....in East Texas, shoulder clod was the go to cut for chopped beef....so if you can get a shoulder clod, that would be the way to go to feed a crowd.

Morning all....had an experiment that worked pretty well for the first try. I have been making some sausage lately, so had been researching and using curing salt. So...I wet cured a pork butt and shoulder with salt/sugar/#1/pickling spices. I don't have any pics of the bath, but I...

I do a couple hams every year for thanksgiving here in Hawaii. we do it in an Imu, (in ground cooking) It comes out exactly as your pics look. So good! I just buy store bought though.

I found this recipe on bbq-brethren from 2007 from a user named Bossmanbbq. This is attributed to Harry Green but I find almost the same recipe from The Legends of Texas Barbecue Cook Book by Robb Walsh from Joe Burney a legendary Houston pitmaster. This looks paraphrased from that book. The...

...so but we all have eaten a medium burger before and 145F should be there and still hit the min solid pork numbers :D I never run across them, but if I ran into well priced Beef Clod I would grind them like a whole packer or smoke them like a whole packer brisket as well. I hope this info...

I used leftover smoked beef for this and it was a huge hit. It was shoulder clod but brisket would sure work. Thread 'Smoked Beef French Onion Soup' https://www.smokingmeatforums.com/threads/smoked-beef-french-onion-soup.291422/

Don’t get crazy about it. The thing here got started by a post from “Pops” a long while ago. His dad was a butcher. The real “gland” that most worry about is on an untrimmed shoulder butt. However most every whole butt from the grocery store is trimmed. On the clod side of the butt out towards...

...my church and mainly did pulled pork shoulder/butt...about 75lbs. I was looking for an inexpensive beef option and have noticed both the beef clod and beef chuck roll at the Costco business center. The Clod's were supposed to be 32lb average, but they had a 20lb one, so I grabbed it on a...

Great looking Clod! Nice work! I love clod for making a lot of BBQ beef. I usually separate the flat iron and the petite tender off the clod and smoke those for slices. What is left is usually for chopped beef. Great underutilized cut outside of Texas IMO....and you nailed it!

thanks...to all...it's still a bit of a mystery since the clod seems to be leaner than brisket...which would make me think I could shred a brisket easier than a clod, but this clod came apart like it was a pork butt.

I'm sure they can . Might have to get them by the case though . Go back post 7 and click on the shoulder clod link . From there scroll down the right side of the clod page and you'll see Industry IDS . That number next to IMPS/NAMP is what you would use to order a beef shoulder clod . 114 .

I'd say your knowledge and experience shined through . Here's the break down of the clod . Great cuts of beef come from the clod ...