I recently picked up a 24# beef shoulder clod. It was on sale and I wanted to make a lot of pulled/chopped beef for sandwiches and the clod would be perfect for that. Here's the thread on the shoulder clod:
https://www.smokingmeatforums.com/threads/smoked-top-choice-shoulder-clod.285114/page-2#post-1937387
But I did not need all 24# to be pulled, AND...the clod was bigger than the pan I was to use for the au jus! So, I separated out the petite tender and the flat iron from the clod. For those that may not know, the flat iron is the second most tender muscle on a cow. The petite tender is the 4th most tender...these cuts are perfect as steaks so that's how I cooked them...in a faux prime rib roll. Here's how I made it:
The flat iron, while very tender, has a thick, tough tendon that runs through the middle 1/2 of the muscle. You have to remove the tendon. You end up with two halves about 1" thick, 6~7" wide, and about 14" long. I've removed a lot of these when processing deer, first time removing from a cow. Much easier on a cow...
I filleted the tendon from the flat iron...
I trimmed the petite shoulder tender, coated it with sherry wine (to sterilize a bit since I'm cooking to 135*) and placed it on the bone side of the iron steak (little bit of seasoning on the petite tender from when I realized the clod was bigger than my pan)...
I rolled the edges of the flat iron up...(one side shown)
I pulled the other side up and put the hide side flat iron on top...
Then I tied the roll tight every 2" with butchers twine...
And it's every bit of a 6# roast roll....and a good 5" diameter or more.
Little more seasoning and set aside to rest while I prep the clod and fire up the smokehouse with little white oak for smoke.
https://www.smokingmeatforums.com/threads/smoked-top-choice-shoulder-clod.285114/page-2#post-1937387
But I did not need all 24# to be pulled, AND...the clod was bigger than the pan I was to use for the au jus! So, I separated out the petite tender and the flat iron from the clod. For those that may not know, the flat iron is the second most tender muscle on a cow. The petite tender is the 4th most tender...these cuts are perfect as steaks so that's how I cooked them...in a faux prime rib roll. Here's how I made it:
The flat iron, while very tender, has a thick, tough tendon that runs through the middle 1/2 of the muscle. You have to remove the tendon. You end up with two halves about 1" thick, 6~7" wide, and about 14" long. I've removed a lot of these when processing deer, first time removing from a cow. Much easier on a cow...
I filleted the tendon from the flat iron...
I trimmed the petite shoulder tender, coated it with sherry wine (to sterilize a bit since I'm cooking to 135*) and placed it on the bone side of the iron steak (little bit of seasoning on the petite tender from when I realized the clod was bigger than my pan)...
I rolled the edges of the flat iron up...(one side shown)
I pulled the other side up and put the hide side flat iron on top...
Then I tied the roll tight every 2" with butchers twine...
And it's every bit of a 6# roast roll....and a good 5" diameter or more.
Little more seasoning and set aside to rest while I prep the clod and fire up the smokehouse with little white oak for smoke.
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