• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Beef clod - any thoughts?

tbs63

Newbie
18
10
Joined Dec 30, 2013
I recently saw a YouTube video on making a beef clod (or shoulder) and it looked pretty darn awesome.

The few folks I have talked with in real life who have experience with the clod (two of them butchers) highly recommended against it.

I just did a brisket Friday/Saturday and was very pleased with it.  I could die a happy man if I did a brisket every weekend for the rest of my life (which wouldn't be long, based on the amount of beer ingested in doing the brisket).  So, I'm not trying to flee brisket, but would like to know anyone here has done a clod, what your thoughts are, and if you liked it - tips, or if you didn't like it, what you didn't like.

Thanks!
Tom
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,353
2,976
Joined Nov 12, 2010
Clod roasts are flavorful and fairly tender.... Front shoulder meat and marbled.... A cheaper cut of meat... a lot better than meat from the hind quarter.... there are a few premium cuts on the clod... very tender and marbled... high priced steaks... Flat Iron steak comes from the clod...

Dave
 

stanjk

Smoke Blower
103
13
Joined Nov 13, 2007
Check this site: beefinnovationsgroup. Good site to show you how to break down primal cuts, like whole beef clods, and make value cuts from them. 
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,353
2,976
Joined Nov 12, 2010
Check this site: beefinnovationsgroup. Good site to show you how to break down primal cuts, like whole beef clods, and make value cuts from them. 
Stan, morning..... Great website.... Thanks for finding that piece of information....

Dave
 

danbono

Master of the Pit
OTBS Member
1,569
59
Joined Feb 19, 2012
Hi All Sooo has anybody smoked a Shoulder Clod? if so how did it come out? Just looking for a  substitute for brisket.

Thanks Dan
 

alblancher

Master of the Pit
OTBS Member
Group Lead
4,166
62
Joined Mar 6, 2009
I smoked one for New Years.  I cut into smaller 3 - 4 lb pieces and treated like a pork butt.  Not nearly as much fat as pork so keeping moisture in it is important.   I prefer clods prepared as roast beef for Poboys.  I've only done 3 or 4 of them so they are still new to me but now when they go on sale I go out of the way to pick one up.
 

smokerjim

Master of the Pit
OTBS Member
SMF Premier Member
3,001
1,102
Joined Jan 14, 2014
i did one last year in the smoker for first time, came out great, i've done them in the oven before come out good but the smoker gives them alot more flavor.they are a tender roast if you cook them long enough,don't recommend doing them rare.'my opinion"unlike round the longer you cook them the more tender. 
 

smokerjim

Master of the Pit
OTBS Member
SMF Premier Member
3,001
1,102
Joined Jan 14, 2014
the chuck roll is a different muscle group, that would be what you get chuck roast from,it could be a very tender and flavorful piece of meat if done right,if not could be tough, usually a little fattier than clods. hope you don't mind me chiming in.
 

danbono

Master of the Pit
OTBS Member
1,569
59
Joined Feb 19, 2012
Hi I will see "IF" I can find a smaller clod at RD next time I go. If not just might have to try my luck with the bigger ones, maybe cut IT down to a more manageable size.Would I be better off with the Chuck Roll or the Shoulder Clod? Just looking for a replacementfor BrisketThanks Dan
 

rexster314

Smoking Fanatic
OTBS Member
556
217
Joined Oct 7, 2012
I did three of them years ago for a wedding reception. Rubbed them down like you would a brisket, just put a little more rub on them, as I remember it took about 8 hours on a large stick burner pit
 

danbono

Master of the Pit
OTBS Member
1,569
59
Joined Feb 19, 2012
Hi I will see "IF" I can find a smaller clod at RD next time I go. If not just might have to try my luck with the bigger ones, maybe cut IT down to a more manageable size.
Would I be better off with the Chuck Roll or the Shoulder Clod? Just looking for a replacement for Brisket
Thanks Dan
 

smokerjim

Master of the Pit
OTBS Member
SMF Premier Member
3,001
1,102
Joined Jan 14, 2014
if your looking for something that would shred for beef bbq. i would go with the chuck roll, if you want something to slice like brisket or roast beef i would say clod, if you can't find just the "clod heart" and the whole clod is to big you can cut the blade piece off and make flat iron steaks, or roast that some other day,or grind for burger,you can make the piece you want to smoke any size you want.if you know the butcher where your buying it i'm sure he would cut it up for free if you ask. hope this helps you
 

danbono

Master of the Pit
OTBS Member
1,569
59
Joined Feb 19, 2012
Hi Lots of things to with the clod.If I do get a Clod it will be from Restaurant Depot, that is why the ones I've seen were huge,20 lbs.The Flat Iron steaks would sure be a bonus.


Thanks Dan
 
Last edited:

smokerjim

Master of the Pit
OTBS Member
SMF Premier Member
3,001
1,102
Joined Jan 14, 2014
20 pounds would be whole clod,other suggestions would be to cut some meat up for stew,stir fry, jerky, lot's of things to use it for good luck,let me know if you have any questions.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.