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Smoked Beef Chuck Clod

Discussion in 'Beef' started by jcam222, Apr 6, 2019.

  1. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    I have been waiting for a chance to try smoking this cut for awhile now. At $3.09 / lb. with almost no waste it seemed a no brainer. Far less waste than a brisket. The one I got weighted about 18 lbs. I injected it with double strength Minor's beef au jus and rubbed it with a mix of salt, pepper, cocoa and coffee. The rub as a result of my local Kroger having a premade espresso salt on clearance for $1 that contained the salt , cocoa and espresso.

    I cut it in half to cut cook time down some. Started it at about 9AM this morning in my 270 Smoker along with about 17 lbs. of Canadian bacon. Started at 250 for a few hours until I pulled the Canadian bacon. Cranked her up to 300F for a hot cook the rest of the way. "Point" end was done around 4 PM and went to the cooler to wait on the bigger piece to finish. Big piece was done around 5 pm or so when I pulled it at 205F and probe tender. I let them both sit another good 45 minutes before getting at it. Here are pics of some of the slices, shredded and ends. All in all well worth it. I will be smoking many more of these.

    Filled my pan to start the cook with about a gallon of au jus, added another couple quarts towards the end. Made for a great smokey au just for dipping. slices.jpg pulled.jpg ends.jpg whole 1.jpg
  2. Havnt ever seen that cut here for purchase but i know what it is. Looks like a great smoke from here.
    jcam222 likes this.
  3. indaswamp

    indaswamp Master of the Pit OTBS Member

    I did a shoulder clod not too long ago...great piece of meat for the price, but I separated the flat iron and petite tender from the clod heart muscle and made a faux prime rib roll with it.
    jcam222 likes this.
  4. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    I need to master that, there are a couple very choice cuts in it. No doubt the smaller end of the clod is more marbled and tender.
  5. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Looks great, nice smoke ring... I can almost taste the sammies.
    jcam222 likes this.
  6. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Thanks Chili! That is the best smoke ring I've got so far in my 270 cabinet. I have no idea why either lol. I may go hot on my smokes more often and see if that was it.
  7. radio

    radio Master of the Pit

    Great cook! I have been buying the heart of clod for a while and in some ways prefer it over brisket. I just picked up an 18 pound cryo pack of chuck tenders, or mock sirloin for $2.99 a pound and love those any way you cook them!
    jcam222 likes this.
  8. Misplaced Nebraskan

    Misplaced Nebraskan Smoking Fanatic SMF Premier Member

    Looks awesome! Hope when my clod gets here I can do it half as good as this! Well done for sure. Rub sounds awesome too.

    @bvbull200 , where's my clod? :emoji_laughing:
    bvbull200 and jcam222 like this.
  9. indaswamp

    indaswamp Master of the Pit OTBS Member

    The smoke ring forms from Nitrite that is created in the flame...normally between 100~200ppm but that is if the temp. of the fire is hot enough...i.e. in the sweet spot. You can use a crutch if you use Kingsford briquettes, they put sodium Nitrite in the briquettes....Or, you can sprinkle sodium nitrite on the fire....
    jcam222 likes this.
  10. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Jcam , nice cook bud .
    jcam222 likes this.
  11. Holly2015

    Holly2015 Master of the Pit OTBS Member

    BJ's wholesale club has 2 muscle beef clod cryo packs usually in the 8lb range. I bought one because it was inexpensive. Not know how to cook it I got home and put it on the rotisseri. Figured worst thing that could happen is I made some shoe leather. Spun it over lump charcoal for several a hours until it reached 190 internal. I was one of the best pieces of beef I'd ever eaten. Big on beef flavor and tender. I have done several since and this is my goto method. SPOG and heat. I too like it better than brisket.
    jcam222 likes this.
  12. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    I got mine at GFS, prior to this smoke I did one split in our 2 big Instant Pots. They usually average 15 - 23 lbs in cryovac at GFS.
  13. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Hey thanks for making one of my pics a feature!! I will be doing about 50 lbs of this again as an overnight cook heading into Easter weekend. I've been asked to serve this along with our ham :)
    Misplaced Nebraskan likes this.
  14. Misplaced Nebraskan

    Misplaced Nebraskan Smoking Fanatic SMF Premier Member

    In for that cook! Is that 3 clods?
  15. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Should be 2 @ 23 lbs each roughly. Shall see when they come in.
    Misplaced Nebraskan likes this.
  16. Misplaced Nebraskan

    Misplaced Nebraskan Smoking Fanatic SMF Premier Member

    Online order or local butcher?
  17. pabeef

    pabeef Fire Starter

    Looks great
    i real like smoking clods one thing I do is after about 2 hours of smoking I put the clod on top of a full hotel pan of 6-8 pounds of sliced onions and some au jus (beer, beef base, and a little butter ) and smoke it to 200 internal temp . You do not only have a great roast you also have some of the best onions to put on the sammich and if you have left over onions it makes some of the best French onion soup.

    Great job
  18. seanysmokes

    seanysmokes Fire Starter

    Gonna have to give this a go. Looks so delicious, what a nice bark!!