Smoked Top Choice shoulder clod..

[hoity toit]

We do shoulder clod quite often. Do it just like you do your brisket. You won't be disappointed. I am along for the ride on this one, can't wait to see the finish !

HT

 

[indaswamp]

We do shoulder clod quite often. Do it just like you do your brisket. You won't be disappointed. I am along for the ride on this one, can't wait to see the finish !

HT

Thanks HT! I have just the clod heart and a few scraps that I'm cooking to pull. I'm figuring about 18~20 hours cook time plus another 2~3 hours of rest in a cambro. Going to 197* and then I'll check it.

 

[indaswamp]

12 hours in and INT is at 169*....

 

[indaswamp]

14 hours in...INT @ 187*... another hour or two and I'll check the tenderness in the clod heart.

 

[motocrash]

That's not bad at all,actually rather quick.

 

[indaswamp]

That's not bad at all,actually rather quick.

Just checked it....198*INT and like butta! Shut the propane off and closed the vents, letting it sit @ temp inda smokehouse for a little bit to fall apart a little more, then into the cambro for 2 hours.

 

[motocrash]

 

[Bearcarver]

That's a Big-un!!
Never saw them around here.
Maybe not enough Clodhoppers around this area.
Be back for Viewing.

Bear

 

[indaswamp]

Welp, she's done. And WOW! So much flavor! Way better than brisket as far as that goes...

Well hello there clod....been a while since I've seen you and you sure are lookin' good!

cross cut on one of the scraps...

First slices...

Chef jj's au jus..

Chopped...

Up close..

And of course, the obligatory sammich!!!

First impression- this is an awesome cut of meat...the clod... Packed with beefy flavor you would expect from the chuck. I thought this clod heart would be dry, (there was not a lot of fat on the cut to begin with-I saved what I could) but after chopping and blending in some au jus, this chopped beef is just awesome! I highly recommend picking one up if you see one and have a herd of hungry mouths to feed. This one could feed 25 easy.

 

[chopsaw]

Looks good swampy .

 

[indaswamp]

Looks good swampy .

Thanks Chopsaw! T'was a long night for me tending the smokehouse. I think I got (3) 45 minute cat naps... I'm pooped and not long for bed...

 

[motocrash]

Man oh man...That turned out tres magnifique! That's my Cajun for killer.
JJ's au jus looks great too.I was busy this afternoon and added to one of my threads.
https://www.smokingmeatforums.com/threads/beautiful-blue-ridge-day.279390/page-2#post-1937887

 

[gmc2003]

Well what ever I read from another site is tossed out the window. That looks freak'n fantastic Inda!!! It's now on the short list of things to do.

Point for sure
Chris

 

[indaswamp]

<thumbs up>
Thanks moto and gmc...

 

[Bearcarver]

Nothing like a Pile of Tasty Beef!!
Nice Job!
Like.

Bear

 

[chopsaw]

They have these at GFS by me , and not bad on the price . Might run up there today .
Whats on the bread / bun . Horseradish ? I just bought some Inglehoffer cream style . Right bite make ya blind . Be good on that beef . Nice cook .

 

[motocrash]

Horseradish ? I just bought some Inglehoffer cream style . Right bite make ya blind . Be good on that beef . Nice cook .

That's my staple horseradish.Easy to apportion/meter for my tastes.All Beaverton Foods products I've had have been very good.

 

[indaswamp]

They have these at GFS by me , and not bad on the price . Might run up there today .
Whats on the bread / bun . Horseradish ? I just bought some Inglehoffer cream style . Right bite make ya blind . Be good on that beef . Nice cook .

Garlic mayo....I'm not a horeradish fan, but I like wasabi. Use to have an old asian lady I could get some fresh....she grew it....

 

[indaswamp]

Nothing like a Pile of Tasty Beef!!
Nice Job!
Like.

Bear

Thanks Bear!

 

[hoity toit]

Local grocer had a special on pork ribs, 30# case for $19.95....I went to buy one, but they were shiners. Looking around, they also have Beef Shoulder clod for $2.59/lb. (about 20~22# each). It's a huge chunk of meat. I can fit it in my smokehouse, but have never cooked one before. I hear it's more forgiving than a brisket....and I can nail a brisket so....I might pick one up. Any advice from my SMF brethren? Sliced or pulled? what INT would you aim for? Foil or no?

I would slice it.