Smoked Beef Clod

I think someone mentioned here previously it used to be a big thing before brisket became so popular.

Never heard of it before either but I picked one up not too long after at a cheap price. It's a very versatile meat.

I smoked it I like I would a brisket.

Steven Raichlen

First time I ever saw a clod was when the wife and I were spending time at her dad's house up in Mansura, La. just outside Marksville.

I ventured to the store to get some groceries and saw this huge piece of beef in the meat case and had to ask a local what the hell that was, and he explained it to me.

I've always wanted to smoke one, but my smoker is not near big enough for such a large piece of meat. I have one of those Bullet type smokers with 2 racks and I'd not want to cut it to make it fit.

Oh well, looks like it's time for a new smoker.

I've always liked his shows.

I hate the way he says cilantro.

Glad someone brought this up. It’s about time for another clod.
I prefer it to brisket.

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Martini cooks them. I think he’s banned tho.

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Nah. High up in the mountains for the summer not missing the sultriness of south Louisiana nor the internet for the most part. Down in town shopping for the morning.

Shoulder clods don’t take as long as brisket, leaner but more beef flavor. Cheap and around 20 lbs. I buy them at Hi Nabor but I’m sure most have them. They are the whole chuck. I like them on corn tortilla with cilantro, jalapeño aioli. Wrap in foil about half way and they won’t dry out.

And the key to the vinegar pepper is heating it as you noted in another thread. Makes the pepper leach into the vinegar more. Neighbor used to make it and deliver in old gin bottles. Poke a hole in the screw cap with an icepick and sprinkle on mustard greens or a sliced piece of shoulder clod.

Back to the mountains eh.

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not missing the sultriness of south Louisiana nor the internet for the most part. Down in town shopping for the morning.

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You miss Paul Allen. Admit it. It’s ok.