Bbq Beef Shoulder Clod Food
BBQ BEEF SHOULDER CLOD
Brisket can't hold a candle to shoulder clod. It is by far, more juicy and tasty. Pull it, chop it, mix a little of your favorite BBQ sauce in the meat and serve on your favorite bun.
Provided by Pitmaster John
Categories Meat
Time 20h15m
Yield 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat cap to 1/4" or less. Remove silver skin.
- Thoroughly Jaccard both sides of clod.
- Lightly sprinkle Worcestershire Sauce over both sides.
- Lightly coat with Yellow Mustard.
- Apply Rub.
- Wrap in plastic and rest for 1 hour at room temperature.
- Prepare smoker for cooking temperature of 225-250 with oak or hickory chunks.
- Foil at 160 to retain moisture.
- Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler.
- Slice and/or Pull clod.
- Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle.
Nutrition Facts : Calories 1962.4, Fat 206.1, SaturatedFat 85.6, Cholesterol 287.6, Sodium 1213.1, Carbohydrate 0.8, Fiber 0.4, Protein 24
TEXAS SHOULDER CLOD (BARBECUED BEEF SHOULDER)
I first experienced the beef shoulder clod at the old Kreuz Market in Lockhart, TX. Now much like original Texas BBQ, the Kreuz Market was first and foremost a butcher shop and grocery store. So at the end of the week, if they had meat left over, they would smoke it, and they served it with the sort of condiments you would find at a grocery store: crackers, cheddar cheese, onions, pickled peppers. In other words, side dishes that weren't really cooked, but would just come off the shelf. Tasting shoulder clod for the first time was an absolute revelation. No barbecue sauce, no cooked condiments, just beef and groceries. This is it folks, the biggest beef barbecue out there - it's prized in Texas and virtually unknown everywhere else. A clod is a beef shoulder that's 16 pounds of carnivorean pleasure. Beef clod is usually broken down into smaller steaks and ground up into hamburgers. If you do not have access to beef clod in your grocery store, you will have to special order it through your local butcher. When beef is this awesome, keep the seasonings simple. A dalmation rub is a simple rub that uses equal parts coarse salt and freshly ground black pepper. You can also add hot pepper flakes to make it a newspaper rub. The beef shoulder clod is smoked for 12 to 16 hours, until it reaches an internal temperature between 195°and 200°F. Serve on Texas Toast with Mustard Beer Barbecue Sauce. More Unique Grilling Recipes: Spit-Roasted Beef Shoulder Clod Secreto with Romesco Sauce Drunken Spinalis ShareTweetPin203 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Generously sprinkle the rub over all sides of the clod, patting it onto the meat with your fingertips. ShareTweetPin203 Shares Step 2: Set up the smoker according to the manufacturer's instructions and preheat to 250 degrees. ShareTweetPin203 Shares Step 3: When ready to cook, place the clod, fat side up, in the center of the grate. Add wood and additional charcoal as specified by the manufacturer. ShareTweetPin203 Shares Step 4: Smoke the clod until darkly browned and cooked through, 12 to 16 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature should be between 195°and 200°F. (Like brisket, clod is served well-done.) If the outside starts to burn, cover it loosely with aluminum foil. ShareTweetPin203 Shares Step 5: Transfer the smoked clod to a cutting board and let it rest for 15 minutes, then thinly slice it across the grain with a sharp knife. Serve with Texas Toast and your choice of the sides listed above. ShareTweetPin203 Shares
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