First shoulder clod

Okiebro · Oct 17, 2016

My friend asked me to cook him a shoulder clod this weekend . Iv cooked about everything except shoulder clod . Do I just treat it like a brisket and cook it to 195 internal like I would do my brisket ??? Any help will be appreciated , thx !

SmokinJohn · Oct 17, 2016

I have not had the fortune or time to do a whole (15+ pound clod). I have had 4 and 5 pound pieces.

I took those to 190 and they were great. I took some to 195, and they were dry.

Is yours a whole clod?

Okiebro · Oct 17, 2016

I haven't bought it yet , is cook time about the same as a brisket ?

gtr · Oct 17, 2016

There are a couple different schools of thought on cooking clod - one is cook the hell out of it brisket style, and an other is treat it like a big ole beef roast, cooking to roast temps. I did the latter for my first one and loved it:

http://www.bbq-brethren.com/forum/showthread.php?t=202697

I would like to try one at the higher temps just to see what that does, but I really enjoyed the one I took to about 130.

1buckie · Oct 17, 2016

There's different muscles in a whole piece....you can separate & cook differently or leave all together & go like GTR says, one of those two ways......

I go maybe even a slightly different way than even those......injected, cooked long & low/ low medium, to pull.......

http://www.bbq-brethren.com/forum/showthread.php?t=190192

McSpazatron · Oct 17, 2016

Definitely looking forward to how this turns out. Ive wanted to do a clod for a while.

Jason TQ · Oct 17, 2016

Been a while since I've done clod, but last time I cut the large clod into 2 8lb chunks and treated them like butts. Smoked, wrapped and then pulled. Was good. A few ways to go about it.

First shoulder clod

Okiebro

Found some matches.

SmokinJohn

Babbling Farker

Okiebro

Found some matches.

gtr

somebody shut me the fark up.

1buckie

Babbling Farker

McSpazatron

is one Smokin' Farker

Jason TQ

somebody shut me the fark up.

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