Texas Clod

[TimWaller]

Anybody Done Texas Clod?

[Thom Emery]

Brother I have not But I have watched them TV Cooks do it He did it much like Brisket

[Txngent]

That is the way I have seen it done... like brisket. They get that new cut steak out of the clod too. "Flat iron steaks" are usually cut from the clod.

[swamp smoker]

Hey Tim

I hear you cook it just like a porkbutt. up to 195 rest in a cooler and pull it. Supposed to be the beef version pb. I cant find a shop around here that has it .I'm dying to try it.

[BubbaQ]

I do these occasionally and LOVE 'em. Here's a thread to another forum where I did one.

http://www.thesmokering.com/forum/viewtopic.php?t=1903&highlight=

Hope the reference works. Just cook it like a brisket. Injecting helps if you're doing the whole thing cuz it's tighter grained than a brisket and a little less fat.

Good stuff!! Less shrikage than a brisket, too. But it's a big hunk o' meat so my lil' family ends up baggin' a lot for later.

[Thom Emery]

Good info Bubba

[Bad Santa]

Cook 'em just like a brisket, except that when they are sliced there are 3 main sections of muscle and then the connective tissue to be trimmed, ends up more like a roast than a brisket. Good meat tho' taste's great...

[HFD26]

WOW Bubba, that looks great. It's been years since I smoked a clod. I'm gonna have to get me one and do it again. My daddy was a butcher and a clod is all he ever smoked.

[Mic]

Never smoked or tasted a clod. :oops: Just what part of the bovine anatomy is a clod cut from anyhoo? :?

Mic

[BubbaQ]

It's usually called a shoulder clod since it comes from, well, the shoulder. Good stuff!!

[TexLaw]

Never smoked or tasted a clod. :oops: Just what part of the bovine anatomy is a clod cut from anyhoo? :?

Mic

You shure have, buddy, unless you passed on it at Smitty's. That's the good shoulder clod they brought up to us. :D Yum!


TL

[ridgeback05]

gonna have to try it