- Jun 28, 2022
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As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I noticed they state that they smoke a clod for 4-1/2 hours. The video of a clod being sliced on their clod page had me sure that the 4-/12 hour cook time was a mistake so I emailed them and they wrote back stating that nope, not a mistake, they smoke a clod, hotter, for 4-1/2 to 5-hours.
I had a follow-up email with them and they stated that while they do not have thermometers on their pits to determine precise cook/smoke temperature, they cook the clod to 210-degrees or when there is little resistance when poked with a steel pin and furthermore said that clod is every bit as good as brisket – tender and lean, like a smoked roast.
A smoked roast is precisely what I am looking for and what a convenience it would be to produce one in so short a cook time!
I have a clod on order from an Austin meat market that was supposed to be here yesterday but did not make the truck so the plan is now for Monday. We'll see what happens. Clods weigh between 20 to 25-pounds so probably cut in half or thirds and cook the first one on the spit and see how that goes. I'll freeze what I do not cook (though I hate freezing meat), and smoke it, hot, when the times comes, and see what happens with it.
Any suggestions on smoke chamber temperature to cook a 10-lb +/- clod to 210-degrees in 4 to 5-hours (guessing due to smaller nature of cooking half a clod) would be greatly appreciated.
Kreuz's video of that clod being sliced just looks incredible to my eyes.
I had a follow-up email with them and they stated that while they do not have thermometers on their pits to determine precise cook/smoke temperature, they cook the clod to 210-degrees or when there is little resistance when poked with a steel pin and furthermore said that clod is every bit as good as brisket – tender and lean, like a smoked roast.
A smoked roast is precisely what I am looking for and what a convenience it would be to produce one in so short a cook time!
I have a clod on order from an Austin meat market that was supposed to be here yesterday but did not make the truck so the plan is now for Monday. We'll see what happens. Clods weigh between 20 to 25-pounds so probably cut in half or thirds and cook the first one on the spit and see how that goes. I'll freeze what I do not cook (though I hate freezing meat), and smoke it, hot, when the times comes, and see what happens with it.
Any suggestions on smoke chamber temperature to cook a 10-lb +/- clod to 210-degrees in 4 to 5-hours (guessing due to smaller nature of cooking half a clod) would be greatly appreciated.
Kreuz's video of that clod being sliced just looks incredible to my eyes.
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