Beef Shoulder Clod Advice

[jbk90]

I picked up my first beef shoulder clod (15 lbs) and am planning to smoke it this weekend. Having a bunch of the neighbors over and was hoping to provide them with the option of either sliced or pulled beef for their sandwiches. 

This got me thinking of the best way to position the meat in the smoker in order to accomplish getting some beef that is slice-able and being able to pull hopefully a third of the final weight. Given that the cut is of a relatively uniform thickness I was thinking of putting the the slightly smaller end towards the hottest part of the smoker in order to push the internal temp a little further than the thicker parts of the cut and then pulling it off when the thickest portion of the meat has reached the right level of tenderness for slicing.

Does this approach make sense to anyone? Or am I overthinking the whole process and should just put the thickest end towards the heat as I typically do to avoid pushing the internal temp too high in certain parts. Any comments, advice, general thoughts would be appreciated.

 

[kam59]

Well it might work but it may go the other way depending on the marbling. I would probably choose the portion I wanted for slicing then separate  the two then I could manage both pieces.

 

[jbk90]

I had a feeling this might be an option. Any recommendations on what portion of the cut works best for slicing vs pulling if I decide to separate before the cook?

 

[kam59]

Without seeing the clod on a cutting board I would look to the heavier muscled area for slicing for consistent slices. Will you be using a meat slicer or carving it? A slicer will be your friend here for consistently thin slices.

 

[jbk90]

Thanks for the advice.

Sadly I will be carving. Would love to get a slicer but my small kitchen is already way past its capacity.

 

[kam59]

No worries it  can be done with a good sharp slicer or electric carving knife.

 

[dirtsailor2003]

I wouldn't even offer sliced. The temp difference between pulling and slicing a clod is quite a bit. Not to mention that this is a muscle cut that benefits from the low and slow longer cook taken to a higher internal temp.

Pulled beef sandwiches are great. If someone complains and wants sliced serve them a hot dog. They slice good at any temp.

If you have your heart set on setting yourself up to please everyone but an eye round roast and slice it.

 

[dward51]

One thing I did when I smoked a 22 pound clod in my 18.5" WSM was I used butchers string to bunch it up into a more uniform shape and thickness. That way I did not need to worry about that thinner tail overcooking.  Worked great.

I also agree, go pulled.  There are some parts that are much better at pulled meat temps where the connective tissue is broken down.

 

[jbk90]

Sounds like pulling is the way to go given the amount of connective tissue. I will likely just go with that method...cook to 195+ IT and then probe/feel for tenderness and pull accordingly.

 

[randyhood]

Why does it have to be pulled if cooked to higher temps? Seems to me like it is great cooked like brisket and sliced like brisket. That's the way they serve it at Lockhart's in Dallas. I have never tried it pulled though. Is it super amazing?

 

[jbk90]

I ended up cooking to to an IT of around 202 and slicing it. Really enjoyed the flavor, certainly not as moist as a brisket (but that was expected given the lower fat content). The ends were a little over so I ended up pulling them which was a good option for the people that like sandwiches/sauce. I have since traveled to central Texas and agree that sliced seems to be the traditional method, and it sure was good at Smitty's Market. When I do shoulder again I will likely try to treat it a little better to have a higher yield of slice-able meat.

 

[chetster chet]

I have done a lot of these and been all over the place with the sliceable issue and my feeling is that you will never get anything but pulled beef if you cook to 195. 185 and a long rest after might work. and the small stuff will still be pulled but that's good