Took my first swing at beef shoulder clod this weekend with French Dip Sandwiches in mind. I WILL be doing more of this cut. Here is a rundown of the cook - pics included.
Beef shoulder clod - just shy of 17 lbs. Trimmed off less than a pound:
Rubbed with what might end up being the next Pitfaced BBQ rub (pepper forward savory rub):
About 10 or so hours in. First hour was as the pit was coming up to temperature. Most of the other 9 was at around 225*.
About 13 hours in (started cooking at 250*):
Over 15 hours in, I decided to wrap to capture some of the juices. Heat went up a bit as well.
On the cutting board. Tons of bark due to all the nooks and crannies. The grain runs tons of different ways, so rather than picking a side and starting to slice like you would a brisket, I cut a hunk off, looked at the grain, then started shaving thin slices for sandwiches from there. You can see the bottom side is falling apart. No slices to be had down there, but that meat was super tender and very moist. I vacuum sealed plenty of chopped for the week. The slices were a tad drier, but not a disappointment by any stretch.
The menu item for the evening was French Dip Sandwiches. 4 parts mayo + 2 parts horseradish for the spread. Spread on warm french bread, then added some slices of beef and top with baby swiss cheese. The sandwich went back in the oven at 200* for a minute or two to help melt the cheese slightly. Served with a bowl of au jus. The au jus was all of the drippings, supplemented by beef broth and Worcestershire - warmed on the stove. I put some chopped beef in the au jus as well to really bolden up the flavor.
That sammich....
Dip in the au jus and GO. TO. TOWN.
I wasn't quite full, so I went back and made a small open faced version of the same:
Yowza. It is really good meat. It is kind of like brisket, but kind of like chuck roast (frankly the cut is a closer relative to a chuck roast than anything). The grain is wonky, but if you cook it just to have a lot of really good beef and are less concerned with X number of slices and X amount of chopped, this is the cut. It was the longest cook I've done in probably 4 years. 18 hours in the pit + 3 hours rest. I would be interested in tinkering with a slightly hotter cook and trying the Texas crutch, but I don't think there is any real hot 'n fast with this. Take your time, enjoy the ride.
Beef shoulder clod - just shy of 17 lbs. Trimmed off less than a pound:
Rubbed with what might end up being the next Pitfaced BBQ rub (pepper forward savory rub):
About 10 or so hours in. First hour was as the pit was coming up to temperature. Most of the other 9 was at around 225*.
About 13 hours in (started cooking at 250*):
Over 15 hours in, I decided to wrap to capture some of the juices. Heat went up a bit as well.
On the cutting board. Tons of bark due to all the nooks and crannies. The grain runs tons of different ways, so rather than picking a side and starting to slice like you would a brisket, I cut a hunk off, looked at the grain, then started shaving thin slices for sandwiches from there. You can see the bottom side is falling apart. No slices to be had down there, but that meat was super tender and very moist. I vacuum sealed plenty of chopped for the week. The slices were a tad drier, but not a disappointment by any stretch.
The menu item for the evening was French Dip Sandwiches. 4 parts mayo + 2 parts horseradish for the spread. Spread on warm french bread, then added some slices of beef and top with baby swiss cheese. The sandwich went back in the oven at 200* for a minute or two to help melt the cheese slightly. Served with a bowl of au jus. The au jus was all of the drippings, supplemented by beef broth and Worcestershire - warmed on the stove. I put some chopped beef in the au jus as well to really bolden up the flavor.
That sammich....
Dip in the au jus and GO. TO. TOWN.
I wasn't quite full, so I went back and made a small open faced version of the same:
Yowza. It is really good meat. It is kind of like brisket, but kind of like chuck roast (frankly the cut is a closer relative to a chuck roast than anything). The grain is wonky, but if you cook it just to have a lot of really good beef and are less concerned with X number of slices and X amount of chopped, this is the cut. It was the longest cook I've done in probably 4 years. 18 hours in the pit + 3 hours rest. I would be interested in tinkering with a slightly hotter cook and trying the Texas crutch, but I don't think there is any real hot 'n fast with this. Take your time, enjoy the ride.
