Smoked Beef Chuck Clod

[jcam222]

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.

 

[wild west]

Havnt ever seen that cut here for purchase but i know what it is. Looks like a great smoke from here.

 

[indaswamp]

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]

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.

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.

 

[chilerelleno]

Looks great, nice smoke ring... I can almost taste the sammies.
Like!

 

[jcam222]

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.

 

[radio]

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!

 

[Misplaced Nebraskan]

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?

 

[indaswamp]

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.

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....

 

[chopsaw]

Jcam , nice cook bud .

 

[jcam222]

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.

 

[jcam222]

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]

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 :)

In for that cook! Is that 3 clods?

 

[jcam222]

In for that cook! Is that 3 clods?

Should be 2 @ 23 lbs each roughly. Shall see when they come in.

 

[Misplaced Nebraskan]

Should be 2 @ 23 lbs each roughly. Shall see when they come in.

Online order or local butcher?
Thanks

 

[pabeef]

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
PABEEF

 

[seanysmokes]

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