Shoulder Clod Over Direct Heat

[TheHojo]

Had a nice 12 pound clod from a local rancher I needed to use - and wanted to experiment cooking it over direct coals in my Royale Fab direct heat cooker

Night before I injected it with Tony C butter and jalapeño - then gave it a good dusting with both Panther City Beef Rub and Zavalas Brisket Rub

Yesterday i fired up the pit - since I was cooking over direct coals about 24 inches below - went fat cap down for 3 hours (mopped the meat side at 2 hours) - then flipped and went fat cap up (mopped) - and let it go another 2 hours - at the 5 hour mark it was 170 - pulled and mopped both sides, wrapped in foil, and back on pit fat side up for another 45 - 60 minutes until internal was 185 - removed from pit, unwrapped the foil, wrapped in BP and some tallow, and then let rest on counter for 90 minutes or so - then into the warmer last night at 145 for a 14 hour hold until later today -

What a fun way to cook - used maybe a chimney and half of lump the entire cook - with 3 small 10 inch splits -

Won’t know how it turns out until we slice in around 5 - will post a picture or two later tonight of the end result

 

[bowhnter]

Looks great!
So if I calculate that you stared around 8 am, I should be there about 6 this evening?

 

[TheHojo]

Looks great!
So if I calculate that you stared around 8 am, I should be there about 6 this evening?

Actually cooked it last night when it was cooler - into the warmer last night around 2 am - should be ready for the Texas/Stanford game at 5 pm

 

[oldgfbbq]

Clod looks good. Is Lone Star beer better than it was in the 90's? Yours is the second photo in two weeks I've seen the beer proudly displayed.

 

[TheHojo]

Clod looks good. Is Lone Star beer better than it was in the 90's? Yours is the second photo in two weeks I've seen the beer proudly displayed.

Yes - much better - actually my go to these days - they generally have it available at Zavalas BBQ in Grand Prairie - got hooked on it over there - now it’s all I buy at the house

 

[Moose]

Ted,

I'm looking forward to seeing how this comes out for you. Would I be correct in assuming you are cooking this with the end result being a type of "pulled beef", not unlike pork?

 

[HogGrog]

I’m betting that clod will taste extraordinary!

How effective are the dual stacks at regulating temps? Thanks

 

[TheHojo]

Ted,

I'm looking forward to seeing how this comes out for you. Would I be correct in assuming you are cooking this with the end result being a type of "pulled beef", not unlike pork?

I pulled at 183 - 185 - rested it down to 155 before I put in the warmer

Hope to be able to slice half and use other half for chopped/pulled beef - at least that is the plan!

 

[TheHojo]

I’m betting that clod will taste extraordinary!

How effective are the dual stacks at regulating temps? Thanks

Actually very easy - it has vents on the side at the bottom of the cooker - these were about a quarter open - keep the door to fire shut - ran the top vents about 1/2 inch open

Takes very little fuel - units is 3/16 steel - I added some 3/4inch thick firebricks at the bottom of the cooker for heat retention and to keep heat directly off bottom of cooker

Started with a half chimney of lump - added a few handfuls of lump at hours 2 and 4 - and a couple of very small splits

It also has deflector plates - I didn’t use them in this cook - if you want to set up like a vertical smoker

 

[TheHojo]

Clod was really good - especially for my first time over direct heat - just a 5.5 hour cook for a 12 pound piece of meat

Next time may only rest a few hours - pretty lean piece of meat to rest 14-16 hours





Even had some left overs for later !

 

[Stingerhook]

Looks fantabulous Ted!

 

[Itsdone]

What is Clod? I was expecting something in the "chopped" or "pulled" spectrum.


If its lean, sounds like it would be great done med rare for thin sliced beef sammiches.

 

[larry4406]

What is Clod? I was expecting something in the "chopped" or "pulled" spectrum.


If its lean, sounds like it would be great done med rare for thin sliced beef sammiches.

Agreed - what cut of beef was that? Looks damn good!

 

[TheHojo]

Agreed - what cut of beef was that? Looks damn good!

Clod is a whole beef shoulder - served at Smittys and Kreuz in Lockhart Texas - pretty versatile piece of beef - is leaner than brisket - you will see folks cook to 180, 195 or 205 - depends what you want to do with it

 

[Inthewoods]

I still have a whole clod in the freezer, it's huge so I might grind up half ta and throw the remainder on the Santa Maria...could be a fun cook.

-D

 

[TheHojo]

I still have a whole clod in the freezer, it's huge so I might grind up half ta and throw the remainder on the Santa Maria...could be a fun cook.

-D

Pretty similar to how I cook this one - except you won’t have a lid - but will have better control of the fire since you can control how far the meat is from the heat -

It can be done !

 

[Jason TQ]

Dang gotta do another clod. Looks so good

 

[Inthewoods]

I have a lid...

-D

 

[Big George's BBQ]

That looks and sounds really good

 

[larry4406]

I wouldn't even know where to buy a beef shoulder were I live.