Anyone smoke a whole beef shoulder clod??

[motolife313-2]

Picked up a 35.5 pounder today and was planning on making ground beef with it for meals and make pepperoni with it but thinking about smoking it and vacuum sealing slices or pulled pieces and freezing it for meals. Probably take a while lol to get to 200 degree. Maybe braise it in an aluminum pan in some beef broth the last 25% of the cook?? Guy at the register cought on pretty quick , was hoping to get it for pork shoulder price but he still gave me a smoking deal on it

 

[BrianGSDTexoma]

We had a BBQ place that smoked those rather than brisket. Was so good. I sure miss The Rib! Also had a famous BBQ guy that simmer one of those to make his famous spicy gravy. RIP PO Sam

 

[Gonna Smoke]

Never smoked one, but I'd try it. Maybe cut it in half and grind one half and smoke the other. 35 lbs. of pulled beef is a lot of BBQ...

 

[Gonna Smoke]

Here's a thread by indaswamp that will help you...

Smoked Top Choice shoulder clod..

Local grocer had a special on pork ribs, 30# case for $19.95....I went to buy one, but they were shiners. Looking around, they also have Beef Shoulder clod for $2.59/lb. (about 20~22# each). It's a huge chunk of meat. I can fit it in my smokehouse, but have never cooked one before. I hear it's...

www.smokingmeatforums.com

 

[chopsaw]

I'd break it down . There's some really good beef cuts in there . Smoke the clod heart to medium rare and slice .

Shoulder Clod

This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. The remaining two are generally used for Ground Beef or Stew Meat.

www.beefitswhatsfordinner.com

 

[smokerjim]

I've smoked cold hearts before, works great for slicing, are you sure it's a clod it sort of looks like a chuck roll from some of the pictures.

 

[chopsaw]

sort of looks like a chuck roll from some of the pictures.

Good point Jim . Chuck roll ,


Should be able to tell once it's opened up .

 

[jcam222]

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/t...-some-sides-lots-of-pics.295050/#post-2053913 https://www.smokingmeatforums.com/t...d-q-view-added-in-thread.291345/#post-2005262 Second one has finish pics further down in the thread. My local GFS hasn't had them lately.