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Smoked Beef Shoulder Clod - How To Smoke A Beef Shoulder Clod
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- เผยแพร่เมื่อ 29 ธ.ค. 2019
- On this cook, I smoked up a 24 pound Certified Angus Beef shoulder clod on my Yoder YS640 pellet smoker. Total cook time was 13 1/2 hours at 265°. The flavor was absolutely delicious and really juicy. I like that you can shred half of the clod and slice the other half.
Thanks for watching
Smokin Joe
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Outstanding video brother Joe. Beef shoulder clod is an awesome meet to smoke. The muscle that you shred it’s used for flat iron steak. I enjoy all your videos brother but this video is my favorite. You stepped outside the box and Conquer the beef Shoulder clod. Can’t wait to see you cook one on your stick
burner. Keep Smoking T&T BBQ
Brother T! I appreciate you brother. I know you speak with your heart and your comments are appreciated. I was way out of my traditional "comfort zone" on this cook but we made it happen. I bet the flavor will be absolutely delicious on my offset smoker. Thanks so much brother!🤘
Not sure if anyone commented this already I know it's an old video but the piece you cut off that you shredded apart is the flat iron. Really great steaks if you can ever find them. It's supposed to be the 2nd most tender cut on the animal next to the tenderloin.
i really appreciate that you take the time to show in most of your vids the trimming process. It may be redundant for most but I for one as an amateur cook do really appreciate it. Goodonya bro. I really enjoy your channel
Heck yeah man. I always wanted to smoke a shoulder clod so I bought one a day or so ago. Been doing some research and came across your video. OUTSTANDING video!! By the way I have not eaten breakfast yet and your taste notes and reaction to the clod made me start to salivate. I have a Marshall Gen III rear offset smoker to cook this clod on but that Yoder you have is impressive. Thanks for the notes.
Man, I've been wanting to do a shoulder clod! First introduced to it at Kreuz BBQ in Lockhart. I like it as much as brisket! Great job Joe!
Nice Rob! I bet it would come out really tasty on an offset like at Kreuz. Thanks for watching buddy.👍🏼
Chef Joe , as always your the best ! I've smoked shoulder before and made chili with it and everyone loved it . Mine turned out like yours, pull meat and slice or chunk meat . I injected with Pa's Black Bull Marinade . It was so beef flavorful and uncreditable ! Keep up the Great cooking ! Thank You for teaching us some great techniques and recipes!
Can't believe I missed this cut of beef for smoking. Looks marvelous!!
I grew up out in rural California and we used to cook these clods in deep pit...best.meat.ever!
Thanks for this, gonna give it a go!
😮omg just when I’ve thought I’ve seen every cut of beef 🥩. Love that you challenge your self. Definitely going to keep an eye open for that cut of beef. Thanks for sharing
Hey David! I was a little nervous but once I got into trimming it and seeing what needed to be trimmed it was pretty simple. I highly recommend it. 👍🏼
Wow, just amazing! Loved the color you got and 4 hrs of sleep is a blessing
I know right! Thanks so much for watching Red! Happy New Year to you and your family.
Very cool smoke! My local grocer always has these on sale so I'm definitely picking on up for a cook this weekend. Thanks for giving me the confidence to do so!
Nice Joshua! You're going to love it!👍🏼
That’s a big hunk of beef!!! Looks amazing. Very tender. Great job 👍🏻
Hey Michael! Thanks bro! It was really tender, even the slices were really tender. 😉
Looks like you will have plenty to eat this week. Looks good thank you for sharing.
Thanks for watching Charles. It's all in my deep freezer now. Will be eating that for months. 🤘
Now that was a very interesting video. You definitely taught me something about beef shoulder. Thanks Joe!
Thanks so much Blevin. I had no idea that flat iron Steaks came from the part I shredded. I did research on this cut and found some really interesting things about the shoulder. Thanks so much for watching brother.👍🏼
Great video thanks for sharing this cut of beef with us. After seeing this I will now be less intimidated in trying it out. Thanks for sharing.
Glad I could help buddy! Give it a try, you'll love it. 👍🏼
For the first time trimming you did a great job
Dang Joe ! that is huge piece of meat you definitely brought something different the table this cook was absolutely amazing one piece of meat but two different textures thanks for sharing my brother great content everytime. Happy New Year to you and your family wishing you all the best in 2020 I've really enjoyed all of videos and also learned a lot and also all of your funny comments in the live chat much love from us here. God Bless.
Hello J&D! Thanks so much for being such a loyal subscriber. This cook was something new for me and I'll smoke a shoulder clod again. It's a very interesting cut of meat and extremely tender. Happy New Year to you and your family as well.👍🏼
Sup Joe I see you are at it again that's a nice shoulder nice trim I'm waiting on outcome never seen this cut of meat before looking at the whole process
Thanks Jose! I really enjoyed trimming this shoulder clod. I know it probably sounds crazy but I really enjoy trimming.😁👍🏼
Great work Joe, love your videos.
I found wagyu shoulders cheap at Costco.. have about 4 going on for an event! Awesome video!
Fantastic lookin shoulder Joe. Keep up the great work my friend
Thanks 4 season's! I appreciate you watching.👍🏼
That’s the first time I’ve seen a shoulder clod before. It looks like you nailed it first try 👍 I think I’d go for tacos with that pulled beef all day long!
Oh yeah brother. A nice hot fire roasted salsa with a tall ice cold beer would be amazing! Thanks so much for watching Ryan!👍🏼
Joe it to die for look sooo delicious 😋 am so hungry best bbq in TH-cam, also the way you prepared love it, oh thank you for coming to my live stream I didn’t think it will work! Can’t connect to any GPS public it amazing it work!!
Happy New Year all the best for 2020🎊🎉🎁
Hello Sakuna. Thank you so much for watching. I love your lives and videos. I was in Germany at a young age and fell in love with the castles there. Have a safe and Happy New Year!
That is a lot of meat - sounds like really good tender flavor as well . Beautiful cook Joe
Hello Louis! Thanks so much for watching buddy. It's a ton of meat.🤘
1st time viewer!!! LOVED this video...Instant Sub!! Keep up the GREAT content!!!
Thanks so much Blake! Great having you here buddy.🤘
Nice cook, I always pass this cut by when looking for something to cook. After watching I may have to reconsider!
I think you and Deb would love it!👍🏼
Great cook! That looked excellent.
Thanks James! It was an interesting cook brother. Thanks for watching. Happy New Year bro!🤘
Awesome
I enjoyed this cook. Good video as always
Thanks so much for watching Steve!👍🏼
Mmmmm Joe u did it again looks delicious
Thanks Jose!👍🏼
Clod... hm, interesting cook Joe. defiantly learned a thing or two. nice work.
Hey Tommy! Yeah bro, it is a very interesting cut of beef. This was my first time trimming and smoking a shoulder clod so it was a little intimidating at first. The fat cap that I left one pretty much dissolved 100%. Thanks for watching brother.👍🏼
Good cook king keep it up
Thanks Len!👍🏼
I have been cooking clod for a few years now. I have one going on the smoker this weekend. I hope they don't get popular because then everyone will want them😉
They use to be popular until brisket became popular during the 60's
@@earnestmeriwether7273 You are right. Clod is old school Texas BBQ. I say clod is original Texas BBQ. Then brisket became popular because it is easier to cook and was just as cheap. We used to smoke all the off cuts that were tough if cooked any other way. As a kid growing up, we used to wrap a clod in wet cotton sheets and put it in a ground pit cover it with dirt and dig it back up after about 12 hours. True pit bbq. Not smokey but very tender.
Wow what a awesome cut of beef! I’ve never seen one in store. Gotta find one and stock the freezer with some vac sealed goodness! Awesome video
Hey Brian! Thanks so much for watching. It's a really interesting cut of meat and very lean. I would inject it if you can find one. 👍🏼
I’ll remember that!
Hello Joe! Thanks for the video sir! I was hoping you would be cooking this on your stick burner because these pellet ovens are ruining bbq. That’s just my opinion but I love your content no matter what you use. Keep’em coming sir and thanks again!
Hey Calvin. I think pellet smokers are working their way into every home and will continue to. They have a place because of how easy they are to use and the BBQ it smokes is really good. I think the working class today is busier than ever so pellet smokers are becoming more and more popular. Next time I'll smoke one on my offset and I bet it will come out amazing. Your opinion is valid bro, I appreciate you watching.👍🏼
Joe, up here we use shoulder clod to make dried beef . I can’t wait to see what end and what you do with it!
Thanks Kent. How do you make the dried beef? Is it like jerky?
I will get my buddy’s exact recipe and send it to you. Me is far better at making it than I am !
Very Very cool! Thank you. I have been seeing these pop up at the store and have been extremely curious just what is in there when you start cutting. Ones I have been seeing are super cheap.
Im smoking some rootbeer baby back ribs with my sons . Keep up the great videos brotha !!!!
Hey Lonny! That sounds good! Did you boil the root beer or do you use it out of the can to baste?👍🏼
@@SmokinJoesPitBBQ right out of the can !! Mr joe . Came out pretty good !!!! Thanks for the reply !!:)
WOW, nice job
Thank you! I need to smoke one of these in my big offset smoker one day. 🤘
The only problem is if its not properly trimmed of sinew, you will lose your bark. its a great piece of meat but you have to trim it properly.
About to watch!! Me and my homie talk about these. It’s on my list!!
Hey brother Rik! I've been wanting to smoke one of these for over a year now. It is a little intimidating since I've never smoked one. Once I started trimming, it was pretty simple. Hope this video helps those that have never trimmed or smoked one. 👍🏼
Smokin' Joe's Pit BBQ dope! It looked fire!! I will MOs def let u know when I do one!!!
Hey joe that piece of nerve your wondering about is called the in-law special , you serve them that piece and let em chew on it all day and night. That way you don’t hear them .lol. Headed back to Chuco town for the New Years, have a happy year buddy. Wish you and a family a smokin year filled with in law specials for those special people in your life.lol in all sincerity I love my in-laws.
Hey Omar! LOL! That's freaking hilarious! Thanks so much for watching and Happy New Year to you and your family as well.👍🏼
24 pounds? GOOD LAWRD!!! Bro you are feeding an army there! Looks like you have lots of tallow to be made there too. 13.5 hours isn't bad at all for that size of meat either bro. Time to get some pico and some tortillas and go to WORK!!! Thanks for sharing this experiment. Great stuff...
Oh baby! Now you're talking! You might wanna smoke one of these for the squad you're having over next month. #makesomedarntacos
@@SmokinJoesPitBBQ maybe YOU should come through and smoke one for us bro!
@@TheDawgfathasBBQ 😁
What a wonderful presentation. I am going to try this myself. Did you stay at 265° the whole cook?
Thank you, yes sir.
Awesome!
Thank you Steven. 👍
Au Jus == with Juice.
I'm gonna dip the meat in the Jus.
Joe I was just wondering why you didn't get the big cut of meat? :) Man that looked amazing!
LOL! The only piece missing would be the hooves and the horns!🐃 🤣 Thank RY!
Interesting. A very adventurous cook and it looked really good at the finish. It seems exceptionally thick at the thickest part. How did you feel the seasoning was in the denser areas?
Hello Michael! It was really thick...like 5 inches at least. The smoke flavor penetrates some but not all they way to the middle. The bark had amazing flavor from the garlic Jalapeno and beef rubs. Next time I'll probably inject some flavor...especially on the thick roast section. Great question buddy.👍🏼
The tough thing you cut out.The Irish call a paddywack It's a ligament from the neck. That's where the saying nick knack paddywack comes from
Hey Joe, really enjoyed the video. What brand of fillet knife are you using?
Hey brotha good cooking.... could you do a comparison of spritzing with orange juice and water vs apple cider vinegar I believe spritzing with orange juice would help with getting a better bark and darker color
What would you do differently? Would you have smoke it longer or shorter?
You can actually get 7 different kinds of curs of beef put of the clod
I figured it was a few. Thanks for watching 👍🏼
I love love a brisket but this might have sold me for price to value to variety.
Where did you find a shoulder clod? Im looking for one.
Restaurant Depot
Joe, what is name of the section you used for pulled beef? Do you think one could cook just it and have the same result, like that of pulled pork? Seems like it is a good replacement for chuck roast. I know the clod is the chuck. Thanks.
Hey Robert! That's the flat iron Steaks (top blade roast). Absolutely you can just smoke it and end up with the same results. If you can find it before they cut it into Steaks that would be perfect. Thanks for watching Robert.👍🏼
What did you say you was spraying it with ...?
Apple Cider vinegar & water.
Joe, I'm watching some of your videos as we smoke two briskets on our YS640 tonight; we enjoy the vids and have learned much! Is there a particular reason you place the clod on the top shelf of the cooker? Also, how did it turn out, a far as cutting across the grain, when you sliced the "roast" portion of the clod, as you chose your cut direction and orientation?
Hello IX, the heat isn't as intense on the top shelf is the reason I smoke 95% of my cooks on it. I could cook on the bottom shelf but I'd do one of 2 things different. 1. Leave more of the fat on to protect the meat. 2. Lower the temp to 225 or maybe 250. Both the pulled and sliced were extremely tender. I couldn't really see the grains of the beef on the roast part but I'd slice it exactly like I did on my next one. Thanks for watching and enjoy your briskets. 👍🏼
Do you think those trimmings would be good for beef broth?
Absolutely they would be.👍🏼
What was the final temp when you took it off?
What is that sprits bottle you're using? Lot better than a pump spray bottle
Hello Paul, best sprayer ever. Here you go sir.
www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
@@SmokinJoesPitBBQ Thanks for the info
I believe that's a tendon
I've been thinking of switchjjng to BB pellets bc they're so cheap at Academy sports. I currently use lumberjack. How do u like those he's quite pellets? Is the mesquite pellet smoke flavor very strong?
Hey Panther! I love the B & B pellets. The flavor isn't overwhelming like raw mesquite on an offset. I found that the B&B pellets leave very little ash and the flavor is spot on. 👍🏼
@@SmokinJoesPitBBQ always love seeing the 640 in action since that's my weapon of choice. I'm always tempted to buy an offset of course. But did you see Joe's smokehouse video comparing his 640 with a smoke tube vs his LSG offset, and he said the smoke flavor was very very close with the addition of the smoke tube. Seeing that video has lessened my constant urge to buy an offset. If I can get very close to offset flavor with my 640 with a smoke tube, it's hard to beat the convenience. Esp since I have 2 small kids and a wife to keep happy. Just rambling now, but merry Xmas and hope you have a great 2020
That's actually not silver skin. That's where they take the shoulder blade bone off. Its bone sinew. Underneath it is where they get the flat iron steak from
Yes sir. I spoke to a butcher recently and he said its connective tissue. Thanks for watching buddy.🤘
Loved the video. Great piece of beef for barbecue at a great value. Had it last time I visited Texas.
I am trying this tomorrow. It's 10 euros per kg here in Germany 😬
Very nice! Enjoy your cook. 👍
Joe that’s a crazy amount of beef! What are you going to do with all that?
Hey Chris! So I sampled what I did on video and I had 1 taco. My wife also have 1 taco and my daughter just tasted a slice. The rest is vacuum sealed and already in our deep freezer. 👍🏼
Awesome! I didn’t know if you donated to like a home or retirement place.
What was your max Internal temp.
I pulled the shoulder at 200°. I opened up the foil to let the excess heat out for 5 minutes then covered it.
Roger that 👍👍
How did you like that Clod??? Them things have everything but the butthole !!! I have cooked several, years ago at my uncles BBq place. They are a pain but you get lots of meat. They make great leftover meat chilli. You brought back Old memories fighting with that sucker. Of course they didn't get the trimming you did. The Uncle said "fat is Flavor" get the burn barrel going and keep that pit stoked. Hope you enjoyed it and thanks for bringing back some good ole memories...
You got that right Britt! It's a very interesting cut of beef. I'll be smoking this again but on my offset. I bet this meat in a chili would be so freaking good! Thanks so much for watching buddy!👍🏼
@@SmokinJoesPitBBQ Can't wait to see Pepe put a whooping on one...
😛🫡🥃💪🏼
That’s actually Cartledge it’s not fat
I am cringing so hard a that mini chainsaw. Why don't you just cut it with an actual knife aghhhhhh
Electric knife and pellet smoker. SMH.
What's your issue with them both???
Waste of meat, A Pellet grill smdh
Bro, I bet I can change how you feel about a pellet smoker.
Shredded or sliced, both look darn good Joe ! Great video, especially for a first time cook !
Thanks Kent. I loved the challenge for sure. I even told my wife I was nervous because I didn't know what to expect when trimming or what the end result was going to be. One I was in, I was committed to make it work. Thanks so much for watching buddy.👍🏼