Yeah, these clods are hidden gems to folks who like BBQ beef! My wife would rather I do a shoulder clod than brisket. If you have a Costo or Sam's Clubs in your area... Look for em' Thanks for watching buddy!
Well... This was a 23 pound chunk of meat and I was running my pit at 225º. It hit the 150º wall after 8 hours and stayed there for another 8 hours before rising again. Total cook time was over twenty hours. That being said, next time, I'm going to cook at a higher temp... 275º-300º.
i am an avid Barbecue guy and tend to smoke allot of brisket myself and i find once i am in that wall at least 1 hour i turn the smoke temp up from 225 to 250-275 degrees. it pushes through the wall faster but not too fast that the center of the meat has such a vast gap of temp difference to the edges.
The Minion Method as far as my charcoal, keeping the ash from building up too much under the basket, using fairly large chunks of wood for the smoke (which eventually turn into coal and help with the heat) and a really good pit. Thanks for checking out the vid!
After all these years...I still love to cook this shoulder clod! Cooking a clod on my RecTeq Saturday and a 65lb pig in my LaCaja China on Sunday. Party!
The stall (or wall as it's called in the video) is caused by evaporative cooling (the moisture near the surface of the meat being driven to the surface and evaporating cools it down, just like sweating cools our bodies). Therefore, mopping increases the cooking time by adding moisture to the surface which then evaporates and cools the meat. It would have cooked quite a bit faster if not mopped. To keep humidity in the environment to prevent the meat from drying out a water pan would be better.
Got to admit I was skeptical about cooking the whole clod, but it looks absolutely delicious. That's a long cook 22 hours man that's devotion. It sure looks worth it.
Once the cooker is preheated, I can leave it unattended for 6+ hours. The longer the cook, the less I have to tend to the firebox towards the end, since the cooker gets so saturated with heat. I just add wood when it looks like I need to. That often depends on how big the chunk is. Weather also makes a difference. If it's really cold, you have to add fuel more often. It's the opposite when it's hot.
Thanks for sharing. I can't believe you cut off the bark on the small piece. Wouldn't it be better to trim the fat and sinew first so you don't lose the bark.
Greg. Thanks for the video. This is a cut I love to cook. I do some ow and slow over charcoal using Italian herbs and spice for a pulled Italian beef sandwich with sliced long hot peppers provolone and au jus for dipping. You should try it it is awesome, a twist on an east coast classic.
Hope your brisket turns out great! Remember, if your smoking it you will hit that wall at about 150*F. Just be patient or, wrap it in foil. Don't get hung-up on temps with brisket, start checking at 180*F for tenderness. When the brisket "Gives up the ghost" and the probe goes in and pulls out without resistance, like warm butter... It's done. Cheers!
You'll like West Coast. The family that owns it is the Becker's. They used to have a place off of Mission George called "Becker's", then they decided to retire and sold it name and all. The current owners only do catering. They decided to come out of retirement and opened West Coast. Great food! The best of the three I mentioned.
Ok. That information crawl at 9:24 is hilarious. I opened another window and played the Star Wars theme in the background. Well done on the clod. I have a "Brisket Bash" with 100-200 people and I think I'm going to switch to clod. Call it the "Shoulder Shake" or something like that. Thanks.
Thanks for the quick reply. The BBQ pit right at I-8 is right down the street from my house (Mt. Merrit). Was disappointed. I'll try Wrangler, never been to that. I'll check out West Coast too, never heard of that place. I do love Phil's though, their beef ribs are food of the gods.
I have done a shoulder clod that I buy at smart and final here in Hemet ca,and I have done almost everything exactly to you except the aujus, I've always wondered about that.. Thanks for the info I will try it on my next brisket are my next Claude
No Smart and Final in Colorado, we have the Costco though. Great stuff, thanks for sharing. Don't have a New Brunswick smoker, got a Brinkman Trailmaster LE. Still trying to figure it out, need a few more mods to complete. After seeing this I gotta finish those mods. Looks great.
Oh my God that looks absolutely delicious and incredibly amazing, great video and information on how to cook this cut of meat, my mouth is watering watching you carve that Baby up. Wow
I made this over the weekend and it turned out dry :(. I followed your directions. I could only find a Select roast, maybe it didn't have enough fat? When I ran out of the aus jus, I mopped with apple juice. Maybe I pulled it too late? I pulled it when the probe said 180 and wrapped it in foil. It rested for about an hour. The flavor was there, my guests didn't complain, but I was not happy with it. The bark was really good. I also had to cut the end because it wouldn't fit in my smoker, so I only had the slice portion, but I ended up chopping the leftover up and adding BBQ sauce. I'll be eating my mistake for a week or two.
thank you so much never thought about cooking the whole thing and after learning all the cuts of the shoulder clod and gooseneck I will definitely be cooking one up since for some strange reason my husband does not like brisket maybe he will like this more than the brisket and since I always have been buying my meat in bulk this helps so much thank you again
Just an fyi, there is not london broil present in a shoulder. The london is a style of cut, not an actual part of the cow. The london broik comes off of the top round which is located in the complete round of the cow. Otherwise good job
Thank you very much. This video cooking thing is an ongoing learning process for me. I'm trying to improve as much as I can... It's been fun and I can't tell you how much I appreciate your feedback!
You could probably make 30 sandwiches, less if your serving up sliced beef. Now, the two restaurants are The BBQ Pit and Wrangler BBQ. Both in El Cajon. If you're looking for fancy stuff it's not at these places. They're old school BBQ joints... But they serve real smoked meat. Phil's slow cooks with convection. Another good place is West Coast BBQ in La Mesa. Again, real smoked meat, like you'd get in the south.
I wake up at 3AM to start my day of work. However, it is Saturday. At 12:38 you began pulling the small portion of beef. I immediately turned into Pavlov's dog. I came close to eating the monitor...LOL
Awesome video, Greg! I watched this shortly after you uploaded it, and meant to get back for a 2nd view (and comment). About 16 years ago, when I worked for Monfort food distribution (back when Monfort was STILL Monfort), they used to give us all huge discounts on larger cuts like this. I bought a lot of brisket, but never picked up a clod like this… Now, I wish I had! Too bad we didn't have you tube back then. Standing and applauding!
thats the perfect cut for a pulled sandwich. fat is good. i like to smoke these for 15 hours and everytime it has been enjoyable for a pulled sandwich. To perfect the sandwich you add some homemade coleslaw right on top of the meat in the sandwich with a good kaiser bun and you have a good st. louis style pulled sandwich. cheers on grilling . just adding some stl perspective.
OH!!! Yes, I smoked 6-8 hours. That being said though I've smoked plenty of meats using wood as my smoke source as well as the smoke (Stick burning). If you have the dampers running right you won't over smoke the meat. Cheers Dave!
That looks great! I've cooked many briskets and want to try out a clod,also nice Gator pit you got there, I really enjoy mine and may get to cook a clod on it in my next video. Thank's for the video.
OMG I am glad that I am not your neighbor...I can imagine the smells coming from your house. That looks so awesome and juicy and delicious!! Great video!!
Here in Oregon, Cash & Carry (they sound similar to the Smart & Final...C&C sells a lot to small Restaurants, but are also open to the public) sells Shoulder Clod.... Thanks for the great video on how to cook it...have wondered if it would be a good choice for the smoker...
Wow - that looks just awesome! I did not know that beef could actually get that tender (as the point) - just the sound alone! Makes me even more look forward to this weekend, where i am gonna try brisket for the first time (not by any measurement an easy cut to get by in Denmark).
I have done a lot of "BBQ Roasted" prime ribs, but I have never full-on smoked one. I think the main reason is my wife and I really like our prime rib more on the rare side. If you ever smoke one, please let me know the results.
I'd still go for 250-275 oven temp and count on about 1 hour per pound. The goal is to slowly break down the connective tissue inside of this large roast and hot and fast will not do that.
![Exclusive! น้องลิกก้า&น้องโรร่า มาแล้ว!! [cc] แดนแพทตี้ SS2 | EP.48 |](http://i.ytimg.com/vi/UmlpJhRekyY/mqdefault.jpg)
Yeah, these clods are hidden gems to folks who like BBQ beef! My wife would rather I do a shoulder clod than brisket. If you have a Costo or Sam's Clubs in your area... Look for em'
Thanks for watching buddy!
Well... This was a 23 pound chunk of meat and I was running my pit at 225º. It hit the 150º wall after 8 hours and stayed there for another 8 hours before rising again. Total cook time was over twenty hours. That being said, next time, I'm going to cook at a higher temp... 275º-300º.
i am an avid Barbecue guy and tend to smoke allot of brisket myself and i find once i am in that wall at least 1 hour i turn the smoke temp up from 225 to 250-275 degrees. it pushes through the wall faster but not too fast that the center of the meat has such a vast gap of temp difference to the edges.
The Minion Method as far as my charcoal, keeping the ash from building up too much under the basket, using fairly large chunks of wood for the smoke (which eventually turn into coal and help with the heat) and a really good pit. Thanks for checking out the vid!
Thanks for stopping by. My neighbor got to partake in this meal. Sometimes I feel a little guilty for smoking out the neighborhood!
After all these years...I still love to cook this shoulder clod! Cooking a clod on my RecTeq Saturday and a 65lb pig in my LaCaja China on Sunday. Party!
Thank you brother. I'm leaning more towards clod from brisket right now. Fun cook!
This is perfect for a big family cook. Thanks for watching!
The stall (or wall as it's called in the video) is caused by evaporative cooling (the moisture near the surface of the meat being driven to the surface and evaporating cools it down, just like sweating cools our bodies). Therefore, mopping increases the cooking time by adding moisture to the surface which then evaporates and cools the meat. It would have cooked quite a bit faster if not mopped. To keep humidity in the environment to prevent the meat from drying out a water pan would be better.
Especially on a cut that size... it will help to shorten the cook time. Great job on it though.
Got to admit I was skeptical about cooking the whole clod, but it looks absolutely delicious. That's a long cook 22 hours man that's devotion. It sure looks worth it.
Once the cooker is preheated, I can leave it unattended for 6+ hours. The longer the cook, the less I have to tend to the firebox towards the end, since the cooker gets so saturated with heat. I just add wood when it looks like I need to. That often depends on how big the chunk is.
Weather also makes a difference. If it's really cold, you have to add fuel more often. It's the opposite when it's hot.
Thanks for sharing. I can't believe you cut off the bark on the small piece. Wouldn't it be better to trim the fat and sinew first so you don't lose the bark.
Yes, the sinew doesn't render.
Just did a shoulder clod today. Came out awesome. Thanks!!
Thank you much James! We all enjoyed it very much.
Thanks for watching! I made that song myself using "Garage Band"! Take care brother!
Thanks for stopping by! You'll have to make up for the ramen on days off.
Greg. Thanks for the video. This is a cut I love to cook. I do some ow and slow over charcoal using Italian herbs and spice for a pulled Italian beef sandwich with sliced long hot peppers provolone and au jus for dipping. You should try it it is awesome, a twist on an east coast classic.
Thanks for checking it out. I mopped it with the au jus I mentioned with just a little pork fat added. That's it. Ads a great natural flavor.
Hope your brisket turns out great! Remember, if your smoking it you will hit that wall at about 150*F. Just be patient or, wrap it in foil. Don't get hung-up on temps with brisket, start checking at 180*F for tenderness. When the brisket "Gives up the ghost" and the probe goes in and pulls out without resistance, like warm butter... It's done. Cheers!
You'll like West Coast. The family that owns it is the Becker's. They used to have a place off of Mission George called "Becker's", then they decided to retire and sold it name and all. The current owners only do catering. They decided to come out of retirement and opened West Coast. Great food! The best of the three I mentioned.
Thanks for stopping by!
Great Video, I'm smokin my first Clod this weekend. Thanks for all the info!
Yes, in some parts of the country they call this a chuck roll.
Thanks for checking out the vid. Yeah, Pappy's was really good. Looked homemade!
Minion method. Did a vid on that a couple of weeks ago. This video was 14 minutes, so I didn't want to over do the time.
Thanks for stopping by!
Wish I could have! Thanks for watching!
Ok. That information crawl at 9:24 is hilarious. I opened another window and played the Star Wars theme in the background. Well done on the clod. I have a "Brisket Bash" with 100-200 people and I think I'm going to switch to clod. Call it the "Shoulder Shake" or something like that. Thanks.
We've been having some strange weather out here... Thanks for checking it out!
I meant smoke source and heat source... sorry!
You and your family have an open invitation Allen. Thanks for watching!
Thanks for the quick reply. The BBQ pit right at I-8 is right down the street from my house (Mt. Merrit). Was disappointed. I'll try Wrangler, never been to that. I'll check out West Coast too, never heard of that place. I do love Phil's though, their beef ribs are food of the gods.
Thank you for watching!
I have done a shoulder clod that I buy at smart and final here in Hemet ca,and I have done almost everything exactly to you except the aujus, I've always wondered about that.. Thanks for the info I will try it on my next brisket are my next Claude
just got mine from smart and final also. I used to live in hemet for a couple of years but now I live in Oceanside.
Thank you Steve. Look into building a UDS smoker. Plenty of videos on how to build em. Cheers!
No Smart and Final in Colorado, we have the Costco though. Great stuff, thanks for sharing. Don't have a New Brunswick smoker, got a Brinkman Trailmaster LE. Still trying to figure it out, need a few more mods to complete. After seeing this I gotta finish those mods. Looks great.
Oh my God that looks absolutely delicious and incredibly amazing, great video and information on how to cook this cut of meat, my mouth is watering watching you carve that Baby up. Wow
I made this over the weekend and it turned out dry :(. I followed your directions. I could only find a Select roast, maybe it didn't have enough fat? When I ran out of the aus jus, I mopped with apple juice. Maybe I pulled it too late? I pulled it when the probe said 180 and wrapped it in foil. It rested for about an hour. The flavor was there, my guests didn't complain, but I was not happy with it. The bark was really good. I also had to cut the end because it wouldn't fit in my smoker, so I only had the slice portion, but I ended up chopping the leftover up and adding BBQ sauce. I'll be eating my mistake for a week or two.
This is just the ticket for a big family gathering! Great idea! Thanks!
Yeah, seems like the troll stikes seconds after my vids post now. No worries... What ever floats his/her boat I guess. Thanks for stopping by!
great videos buy a great chef thanks for the wonderful videos my family thanks u we have tried numerous receipes all have been great high end quality
We had a decent number of people, but everyone left with a doggy bag. Thanks for stopping by Tom!
Thank you! Really pleased with the results.
i love your recipes, and all the different ways youcook thanks
That looks fantastic!! Your guests are (were) very lucky!! I will have to keep my eyes open when I am at costco for this cut!
thank you so much never thought about cooking the whole thing and after learning all the cuts of the shoulder clod and gooseneck I will definitely be cooking one up since for some strange reason my husband does not like brisket maybe he will like this more than the brisket and since I always have been buying my meat in bulk this helps so much thank you again
Thank you! A lot of love went into this cook!
My first time watching you! Cheers! Did you let it rest or wrap it at all? looks like an amazing cook!
The slices of shoulder looked like prime rib....Great Job!! Thanks for posting!!
Thanks again! This will be my goto cut for beef from now on.
Just an fyi, there is not london broil present in a shoulder. The london is a style of cut, not an actual part of the cow. The london broik comes off of the top round which is located in the complete round of the cow. Otherwise good job
fathervanity there is a chuck shoulder used for London Broil which is excellent! I guess you don’t have it where you are.
Greg, that was a killer cook.
Been seeing beef clod at restaurant depot and after watching your video I know I have to give this a try.
Thank you very much. This video cooking thing is an ongoing learning process for me. I'm trying to improve as much as I can... It's been fun and I can't tell you how much I appreciate your feedback!
You could probably make 30 sandwiches, less if your serving up sliced beef. Now, the two restaurants are The BBQ Pit and Wrangler BBQ. Both in El Cajon. If you're looking for fancy stuff it's not at these places. They're old school BBQ joints... But they serve real smoked meat. Phil's slow cooks with convection. Another good place is West Coast BBQ in La Mesa. Again, real smoked meat, like you'd get in the south.
I wake up at 3AM to start my day of work. However, it is Saturday. At 12:38 you began pulling the small portion of beef. I immediately turned into Pavlov's dog. I came close to eating the monitor...LOL
Love the beef shoulder clod, also love your shirt and hat, thank for the video, from Connecticut
Wow that looks amazing!!! My buddy and I are definitely gonna have to try one of these out.
I was using the Minion Method with wood chunks. Yeah, it was long for sure, but it really turned out good!
I am sure everyone had an amazing meal. Going to have to get out to CA real soon.
That is awsome looking and I bet it was great tasting. Great job. Great video. Ritch
Awesome video, Greg! I watched this shortly after you uploaded it, and meant to get back for a 2nd view (and comment).
About 16 years ago, when I worked for Monfort food distribution (back when Monfort was STILL Monfort), they used to give us all huge discounts on larger cuts like this. I bought a lot of brisket, but never picked up a clod like this… Now, I wish I had!
Too bad we didn't have you tube back then.
Standing and applauding!
Awesome cook!...great patience sticking this cook out for 24 hours!
Great video. Thanks for all the great tips!
Awesome video...mouth watered the whole time! thank you for the video.
thats the perfect cut for a pulled sandwich. fat is good. i like to smoke these for 15 hours and everytime it has been enjoyable for a pulled sandwich. To perfect the sandwich you add some homemade coleslaw right on top of the meat in the sandwich with a good kaiser bun and you have a good st. louis style pulled sandwich. cheers on grilling . just adding some stl perspective.
The wrangler! Woohoo San Diego reppin. Great video, going to smoke one with my dad this weekend.
You're not alone brother!
As a Native BBQ Texan, I endorse this. Way to go, that must have tasted Great'!! Thanks for posting!
Thank You Greg, I look forward to watching more video's from you too!
VERY interesting and informative vid. Thanks Greg!
OH!!! Yes, I smoked 6-8 hours. That being said though I've smoked plenty of meats using wood as my smoke source as well as the smoke (Stick burning). If you have the dampers running right you won't over smoke the meat. Cheers Dave!
Johnny's is local to us. You should try their seasoning salt. I make my own rubs but I still use their seasoning salt as my go to.
Amazing job on that hunk of beast. I'll bet it was awesome. Thanks for sharing.
Thank you Ritch! Means a lot coming from the "father of my pit"!
Nice video, great looking cook.
You do such a good job smoking on that pit you know your pit inside out. Keep up the good work love your videos.
That looks great! I've cooked many briskets and want to try out a clod,also nice Gator pit you got there, I really enjoy mine and may get to cook a clod on it in my next video.
Thank's for the video.
I will just have to follow that wafting aroma of BBQ!
It's a great cut of meat and feeds an army!
OMG I am glad that I am not your neighbor...I can imagine the smells coming from your house. That looks so awesome and juicy and delicious!! Great video!!
You sounded exhausted by the end of that shoot! Great video
Here in Oregon, Cash & Carry (they sound similar to the Smart & Final...C&C sells a lot to small Restaurants, but are also open to the public) sells Shoulder Clod.... Thanks for the great video on how to cook it...have wondered if it would be a good choice for the smoker...
I was going to do a beef roast , but its been raining all weekend. This really looks good, Thanks
LOL! I live off of Greenfield. Went to Granite.
LOL!! Thanks for checking it out!
Wow - that looks just awesome! I did not know that beef could actually get that tender (as the point) - just the sound alone!
Makes me even more look forward to this weekend, where i am gonna try brisket for the first time (not by any measurement an easy cut to get by in Denmark).
That looks awesome!
I need to find an assistant so I can do cooks that long though lol
If you wrap meat in parchment whilst smoking you can create your own Au Jus
Gives the meat a lighter smoke and is very tender....
Sounds like you have a great meal in the works Jason!
Wow that looks incredable, nice video.
Nice!! looks. like you did a fine job on that clod. one thing I have never cooked yet.
Awesome cut of meat you've got there... gonna have to find one downunder :)
It is a great thing that I smoked a beef brisket on Friday, or else, I would be slobbering on my keyboard by now. Enjoy, and thanks for sharing. :^)
I have done a lot of "BBQ Roasted" prime ribs, but I have never full-on smoked one. I think the main reason is my wife and I really like our prime rib more on the rare side. If you ever smoke one, please let me know the results.
another awesom clod van damn great job mr greg
Sorry! Thanks for watching though. :)
this guy actually knows what he's doing. why doesn't he have more subs than BBQ Pit Boys??
🤣🤣
I'd still go for 250-275 oven temp and count on about 1 hour per pound. The goal is to slowly break down the connective tissue inside of this large roast and hot and fast will not do that.
Thank you! I have a Gator Pit "Paty Gator". Love it!
I can't wait to try this! I'm excited!
@Alex Lim No, I'm trimming the fat to make it more even.
I've cooked for everyone that was here. And they all said that they liked this better than brisket. Even the American Kobe Style brisket I did.