Texas Beef Clod.
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I wish I had that offset.
Waiting for my food to get done.. watching this show on tv.. lol
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That is a shoulder clod. There is some very good meat in that cut. If you want to order one from the butcher, the NAMP code is 114. The flat iron steak, petite tender, and ranch steak are cut from the 114 shoulder clod.
I've not seen a shoulder clod as a stock item around here, but I can find "chuck rolls" which is similar. They generally stock the "chuck roll" at Sam's Club, Costco, etc.... (NAMP code is 116A) as some of their cuts come directly from that larger piece. They generally run 20-22 pounds, but can be smaller. The chuck roll also is where the Delmonico steak (chuck eye steak), country style beef ribs, chuck eye roast, Denver steak and Sierra steak are cut from. So there is a lot of good meat in a chuck roll (some of these cuts are from the extension of the ribeye).
That being said, I did manage to stuff a 22lb chuck roll into a 18.5" WSM for a long overnight smoke for pulled beef for an office outing last year. It was wonderful. And yes, that was a very full WSM. I ended up using string to truss up the meat and make it fit and be more uniform in thickness.
And nothing gives a smoke ring like beef!!!!!!
I've not seen a shoulder clod as a stock item around here, but I can find "chuck rolls" which is similar. They generally stock the "chuck roll" at Sam's Club, Costco, etc.... (NAMP code is 116A) as some of their cuts come directly from that larger piece. They generally run 20-22 pounds, but can be smaller. The chuck roll also is where the Delmonico steak (chuck eye steak), country style beef ribs, chuck eye roast, Denver steak and Sierra steak are cut from. So there is a lot of good meat in a chuck roll (some of these cuts are from the extension of the ribeye).
That being said, I did manage to stuff a 22lb chuck roll into a 18.5" WSM for a long overnight smoke for pulled beef for an office outing last year. It was wonderful. And yes, that was a very full WSM. I ended up using string to truss up the meat and make it fit and be more uniform in thickness.
And nothing gives a smoke ring like beef!!!!!!
Last edited:
That is a shoulder clod. There is some very good meat in that cut. If you want to order one from the butcher, the NAMP code is 114. The flat iron steak, petite tender, and ranch steak are cut from the 114 shoulder clod.
I've not seen a shoulder clod as a stock item around here, but I can find "chuck rolls" which is similar. They generally stock the "chuck roll" at Sam's Club, Costco, etc.... (NAMP code is 116A) as some of their cuts come directly from that larger piece. They generally run 20-22 pounds, but can be smaller. The chuck roll also is where the Delmonico steak (chuck eye steak), country style beef ribs, chuck eye roast, Denver steak and Sierra steak are cut from. So there is a lot of good meat in a chuck roll (some of these cuts are from the extension of the ribeye).
That being said, I did manage to stuff a 22lb chuck roll into a 18.5" WSM for a long overnight smoke for pulled beef for an office outing last year. It was wonderful. And yes, that was a very full WSM. I ended up using string to truss up the meat and make it fit and be more uniform in thickness.
And nothing gives a smoke ring like beef!!!!!!
Lol. Dude! You rock the beef! Nice post! Thanks for that info.. [emoji]128077[/emoji] deserves points [emoji]129299[/emoji].
:points1:
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WillRunForQue
Meat Mopper
I did a chuck roll for the first time on Memorial Day this year and it was great. Tied it up for evenness like you did dward, but I pulled instead of sliced. I thought it retained moisture and had less waste than doing a few small chuckies, which was my original plan. I will definitely be doing another one before winter!
Hey that's a good idea. How long do they take to be able to pull? Must be 16 hours or something.
http://www.usa-beef.org/for-chefs/main-cuts-beef/chuck-family/
https://www.thespruce.com/chuck-roll-and-chuck-shoulder-clod-995241
Was reading about the beef Chuck roll. They say it's the pork butt of the beef world. You can use it for pulled beef . Yep! [emoji]128526[/emoji]
https://www.thespruce.com/chuck-roll-and-chuck-shoulder-clod-995241
Was reading about the beef Chuck roll. They say it's the pork butt of the beef world. You can use it for pulled beef . Yep! [emoji]128526[/emoji]
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WillRunForQue
Meat Mopper
I'm not good at keeping logs, sorry! It was somewhere in the 13-14 hour range cooking at around 235*. My bride was raised on a cattle farm, so she is a bigger fan of beef than pork, so like you said this was a way to do pulled beef just like pulled pork. If only the prices were the same!
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