Beef Clod. A 33 pound monster.

[sylntghost]

that is one fine looking hunk of cow. i have yet to cook beef on my shirley.

 

[pjtexas1]

that is one fine looking hunk of cow. i have yet to cook beef on my shirley.

That's almost a crime. Better resolve that soon:laugh:

 

[SGH]

that is one fine looking hunk of cow. i have yet to cook beef on my shirley.

Thanks brother. I cooked mine on the bottom shelf of the warmer and rotated it every 4 hours. I kept it locked at 200 degrees for the duration and it turned out perfect. Throw one in your warmer box and let it rip!!

 

[Wickedcajun]

Where do you get clod?? My local market cant/wont get it... Would love some for sausage making!! Or for smoking... As you did!!! Looks damn good!

 

[SGH]

Where do you get clod?? My local market cant/wont get it... Would love some for sausage making!! Or for smoking... As you did!!! Looks damn good!

Thanks for the kind words. We have a grocery chain down here called Rousses. They always have it. You do have to ask for it because it's not out in the case for sale whole. They are kept in the back and cut up into roasts. But they will gladly sell you the whole intact clod if you ask. Also the Butcher Block in Wiggins sells them whole as well.

 

[FC BBQ]

Nice looking hunk of meat.

 

[Big George's BBQ]

Nicely Done

 

[slow-smoker]

Nice job on that monster.

 

[Kathy's Smokin']

SGH, that looks like a great cook! 33 lbs, sounds like a perfect size to me, I think I could get one on my kamado. We have one grocery store left that butchers but I also have a butcher on a farm around the corner, I got my last half steer from him. I have to think about this for my next steer. Thanks for the inspiration!

We also have a grocery chain that still butchers, it's called Metro. If you want a whole something you can give them a call and they'll put it aside for you. Sometimes you have to show them what you want on the chart pinned on the wall. I like to smoke larger cuts and get most of them in freezer orders, it's a great way to get better quality, better priced meat.

 

[SGH]

SGH, that looks like a great cook! 33 lbs, sounds like a perfect size to me, I think I could get one on my kamado.

Thank you for the kind words. I cook clod on my Kamado pretty regular. Let me offer this. I don't know what size your Kamado is but I have a large Big Green Egg. I find that 18 pounds is about the maximum I can cook on the BGE without scorching the edges. If I go bigger I cook them either in the Vault over water or in the Shirley warmer. Looking forward to seeing your clod cook my friend.

 

[Kathy's Smokin']

Thanks for the tip, brother. I have a Vision Pro. I just did a 24# pig leg a few weeks ago that didn't burn on the edges but then I always smoke with a cookie sheet below the grill/above the stone to avoid that very thing. My cookie sheet is 17" long, 11" wide. I'm lucky in that I'm surrounded by farms that raise different kinds of cattle, maybe I'll get access to a smaller breed. I'll talk to my butcher/farmer friend about clods the next time I stop in.

 

[1buckie]

Can someone explain this piece of beef to me? Its the shoulder, but isn't that the chuck?

Ever see a cross-rib roast packed up at the meat counter...here's some pics, descriptions & cut numbers:

http://clovegarden.com/ingred/ab_cowc.html

You Tube stuff......from Buckhead Beef....some if the best cutting videos I've found...........

There's 6 parts to the series.............

#1 .....talks all about grading for the 1st half of the vid......

#3 ....coulotte, ball tip & the elusive tri-tip.....

Clod is next door to the chuck...........

#5....Chuck Primal...........

[ame="https://www.youtube.com/watch?v=mPok9DvEB-U"]Beef Carcass Break Down 5 - butcher - YouTube[/ame]

 

[SGH]

Ever see a cross-rib roast packed up at the meat counter...here's some pics, descriptions & cut numbers:

http://clovegarden.com/ingred/ab_cowc.html

You Tube stuff......from Buckhead Beef....some if the best cutting videos I've found...........

There's 6 parts to the series.............

#1 .....talks all about grading for the 1st half of the vid......

#3 ....coulotte, ball tip & the elusive tri-tip.....

Clod is next door to the chuck...........

#5....Chuck Primal...........

Beef Carcass Break Down 5 - butcher - YouTube

Thanks for sharing that video. Several folks had asked what a clod was. When time allowed I was going to try and explain it. You saved me a great deal of typing. Thanks brother.

 

[1buckie]

Thanks for sharing that video. Several folks had asked what a clod was. When time allowed I was going to try and explain it. You saved me a great deal of typing. Thanks brother.

You bet......moving pictures tell sometimes even more than 1,000 words !!!

All that set of video is good......for folks that are trying to find tri-tip & other "regional" cuts or specialty items (hangar steak & the like) it's maybe good to know where it lies to then be able to describe to a butcher or meat counter person.....

 

[NBBD]

Thanks brother. I cooked mine on the bottom shelf of the warmer and rotated it every 4 hours. I kept it locked at 200 degrees for the duration and it turned out perfect. Throw one in your warmer box and let it rip!!

Sorry if I missed it but what was the total cook time for this beast. Most of the clods I work with are barely over 20lb!

 

[SGH]

Sorry if I missed it but what was the total cook time for this beast. Most of the clods I work with are barely over 20lb!

I did a 2 part cook on this one. I ran the pit at 150 degrees for 6 hours to really lay down a heavy smoke profile. Also the 33 pound clod was chilled through and through to 32 degrees when I placed it in the smoker. I verified this with my thermapen. At the 6 hour mark I bumped temp up to 200 degrees. It took a little over 30 hours to get done once I bumped temp. If you count the 150 degree low smoke time, then the total time in the smoker was just shy of 37 hours. I also used a massive water pan so this added considerable cook time. If you do away with the water pan and cook at a higher temp you can reduce cook time dramatically. I have cooked clod this size in around 20 hours when running a dry smoker at a higher temp. However I do feel the very low and slow method and using a massive water pan produces the best overall results.

 

[ShencoSmoke]

Feeding a stickburner for 37 hours is dedication:clap2:

 

[SGH]

Feeding a stickburner for 37 hours is dedication:clap2:

My 26 year old and 24 year old son as well as my wife helped me out. My wife is actually way more help than my boys. She is a keeper for sure!!

 

[Deltaboy]

What a chunk of BEEF!

 

[HarrynVegas]

Restaurant Depot here in Las Vegas seems to always have them. I just didn't know what it was!