I was just watching BBQU and I have to say I just saw make a beef Clod. I have to say I have never heard of this cut. When I saw it I liked it. It was very simple and almost looked like a pulled beef. What I am wondering has anyone made one of these and if so how hard is it and what temps do I cook it at for how long. He did at 18lb at about 12-14 hours. Thanks for any ideas or tips. I am going to see what my local butcher shop would charge this week.