Twenty-two Pound Smoked Beef Clod

Discussion in 'Off-topic Zone' started by DallasCowpoke, Sep 2, 2013.

  1. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    This is a 22 lb Beef Clod, also know as a Beef Shoulder Clod. You can think of it as the beef equivalent of a Pork Butt.

    I trimmed it and rubbed it down w/ Worcestershire sauce. Then seasoned it heavily at around 9 last night w/ equal parts course-ground black pepper and sea salt only. I put it on at 11 pm at 250 over Post Oak and Pecan wood, burned down for about 2 hours earlier to a coal-bed.
    This is 2 hours in at 1 am. Temp holding at 250.
    This is 7 am. Basting every 2 hours w/ reduced beef stock and Worcestershire. Flipped the beast. Temp has held between 230-250.
    This is 11 am. Stoked the fire with fresh coals. Waited 30-mins, internal temp was 155. Temp on smoker back at solid 250.
    At 2 pm, internal temp was 179 so I wrapped it in 2 layers of butcher paper and basted it liberally. Placed back on the smoker and dropped the temp to 225. At 4 pm pulled it off and let it rest for about an hour.

    The next group of pics are self explanatory. Now, it's off to the neighbors in about 5-mins w/ my pan of beefy goodness!
    Trouty, Wheeltax, Muhast and 7 others like this.
  2. AmberBeer

    AmberBeer Well-Known Member

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    That looks awesome! Great job.
  3. CowboyFan74

    CowboyFan74 Cowboys Analyst

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    Can I come by for a plate I make a mean tater salad pilgrim....
  4. Future

    Future Intramural Legend

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    Can't believe the mods let you keep this posted. Very, very NSFW
    Wheeltax and Muhast like this.
  5. Heisenberg

    Heisenberg That gum you like.

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    Sweet mother.

    I need that in my face.
    Teren_Kanan likes this.
  6. Shunpike

    Shunpike Well-Known Member

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    I can hop on a plane and travel to Texas for this beauty. Holy smoke.
    Trouty likes this.
  7. Teren_Kanan

    Teren_Kanan Well-Known Member

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    Yes, this.
  8. dexternjack

    dexternjack World Traveler

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    Nice smoke ring and bark. Have yet to try Clod. Any type of injection used?
  9. ologan

    ologan Well-Known Member

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    Outstanding!!! Great job!!! I can almost taste it all the way up here in the mountains!!
    Where did you get your beef?
  10. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    Thks guys. Other than the obvious investment of time, beef clod's are really easy to do. And no injection used here. Purely, equal parts coarse ground pepper I did in my electric spice grinder and sea salt.

    I get mine from a butcher shop just down the street I use quite often. He'll even special order stuff for me.
  11. Muhast

    Muhast Newo

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    This is one of the classroom etiquette situations. You can't show us if you didn't prepare enough for the rest of the class!
    ologan likes this.
  12. Teren_Kanan

    Teren_Kanan Well-Known Member

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    How much does that amount of beef cost?
  13. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    Just under $60.
  14. ethiostar

    ethiostar Well-Known Member

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  15. Wheeltax

    Wheeltax Well-Known Member

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    Man, that looks amazing. I get to enjoy some fantastic pork BBQ here in Memphis, but I sure do miss that good Texas beef sometimes...
    Muhast likes this.
  16. CowboyMcCoy

    CowboyMcCoy Business is a Boomin

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    I try not to eat too much meat, but I like beef better than pork any day.
  17. Sarge

    Sarge Red, White and brew... Staff Member

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    Yowzie that looks good!!!
    Trouty likes this.

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