- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoking a shoulder clod- with pics
Posted on 11/20/17 at 7:36 pm
Posted on 11/20/17 at 7:36 pm
My wife and I are taking a trip to Texas in the spring and I want to hit some of the BBQ places in Lockhart. I know that Texas is typically beef BBQ and we usually do pork around here. I’ve been reading up on it and see that beef shoulder clod is a popular cut. Well I bought a 16 lb shoulder yesterday and have it trimmed up and rubbed down. It will go on the smoker around midnight. I’ll post pics of the result. I’m looking forward to it. 
This post was edited on 11/21/17 at 6:33 pm
5
Posted on 11/20/17 at 7:40 pm to pdubya76
wtf is a clod?
Posted on 11/20/17 at 7:46 pm to carnuba
A beef shoulder
Posted on 11/20/17 at 7:47 pm to carnuba
Its the chuck before it has been broken down into roast. Thats the way I understand it.
Posted on 11/20/17 at 7:50 pm to golfntiger32
Yep.... several nice cuts in there.
Posted on 11/20/17 at 7:53 pm to pdubya76
i shall google then
Posted on 11/20/17 at 8:09 pm to pdubya76
In.
Posted on 11/20/17 at 8:10 pm to Trout Bandit
Before Brisket and Beef Ribs became mainstream, most Texas BBQ was shoulder clod.
Posted on 11/20/17 at 9:44 pm to pdubya76
I’ve read about them but have never seen one in a store.
Posted on 11/20/17 at 9:47 pm to Twenty 49
I asked the butcher to get me one about a week ago. My wife picked it up yesterday. It’s a rather large piece of beef. Shaped like a Boston butt but much bigger.
Posted on 11/20/17 at 9:48 pm to golfntiger32
Posted on 11/20/17 at 9:49 pm to pdubya76
Sliced? Pulled? Chipped?
Posted on 11/20/17 at 9:51 pm to AlwysATgr
I’m gonna take it to 190ish. There are several different cuts in it that have different textures. I plan on slicing and pulling some.
Posted on 11/20/17 at 9:58 pm to pdubya76
quote:
pdubya76
I for one am interested to see how it comes out. What kind of wood are you using?
BTW, Texas Monthly Top50 BBQ Map may be a helpful guide to some other BBQ joints depending on which way you're coming from.
Posted on 11/20/17 at 10:00 pm to pdubya76
I'd recommend taking lots of pictures of the whole process.
Posted on 11/20/17 at 10:02 pm to AlwysATgr
I’m in SW Mississippi.
Posted on 11/20/17 at 10:05 pm to KosmoCramer
I am....I’m going get the smoker going in about an hour.
I have a few racks of ribs that people bought in a school auction that I’m doing during this cook. They are going on around 6am for a noon pickup.It’s gonna be a good night.
I have a few racks of ribs that people bought in a school auction that I’m doing during this cook. They are going on around 6am for a noon pickup.It’s gonna be a good night.
Posted on 11/20/17 at 10:10 pm to pdubya76
If you're going to Lockhart via I-10 (Houston) here's some recommendations for the Houston area:
Corkscrew, (old town) Spring, TX - north side of town
The Pit Room, Richmond Dr
Roegels, Voss Rd
Killens, Pearland, TX - south side of Houston
Corkscrew, (old town) Spring, TX - north side of town
The Pit Room, Richmond Dr
Roegels, Voss Rd
Killens, Pearland, TX - south side of Houston
Posted on 11/20/17 at 10:32 pm to AlwysATgr
Thanks for the recs. I put them in my phone already.
Posted on 11/21/17 at 6:30 am to pdubya76
6.5 hours in and it’s at 144. I should be hitting the stall shortly. It gonna get wrapped in butcher paper around 160-170.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News