? on Beef Clod

[9manfan]

I'm supposed to be getting a beef clod in the 18lb. range, is this a good cut of meat for pulling for sandwiches, I'm thinking I will cut it in half when I smoke it, just wondering what you guys think,,, thanks

[Richtee]

Excellent cut for pulling.... you should be fine with halving it as well. Be sure to have plenty of beer...it'll be a while ;{)

[Texas-Hunter]

Take a read through Capt Dans Chucky's in love sticky...

http://www.smoked-meat.com/forum/showthread.php?t=1130

[erain]

i just did half a clod, next time around gonna remove the tender section they make the flatiron steaks from, and instead of pulling gonna take to med rare and slice really thin, shave it if you will. being you have the whole clod, how about slicing the heart of the clod and the two ends take them up to higher temps for pulling??? along with the flat iron steaks you could have all three...

[Richtee]

True Dat Erain. But maybe we'll save that for a future lesson...unless... :{)

Talk to us 9Man

[9manfan]

I've never worked with a beef clod before, I'm planning a party for our OLD softball team from years ago, we have like 250.00 left in the bank and My wife and I are plannning this party for August, plan on smoking the beef clod and maybe three pork butts, so all the help I can get on the clod is appreciated, I had originally just planned to cut it in half and smoke to 205 for pulling, thought this would be the easiest way to do it, as far as cutting the clod into different sections, I'm not real familar with that,,, open to suggestions,,, thanks Tom

[blues_n_cues]

just do it whole to 200 or up. you can't rely on finish temp as much as the probe/hot butter test. be sure to wrap & cooler it for a while before pulling.
think giant chuckie.

[Capt Dan]

I'm supposed to be getting a beef clod in the 18lb. range, is this a good cut of meat for pulling for sandwiches, I'm thinking I will cut it in half when I smoke it, just wondering what you guys think,,, thanks

I think that is a solid plan, and cutting it in half across the grain is also a good idea if you want more bark formation and ratio in the mix of pulled beef. If you want a more tender, lighter colored product, leave it whole and inject it the night before. The clod and chuck roll are almost identicle in texture and muscle make-up. By cutting my last few in half, I have noticed maybe an hr or 2 less cook time, but thats about it.

[erain]

the two sections you can see on the left side of the roast are the really tender sections where they get the flat iron steak cuts from. really arenot that big but could remove for a different time as well. still leaves a big chunk a meat. on this one i sliced the center portion...


and pulled the ends. made a finishing sauce with some balsamic and drippings.


next time that flatiron cut is coming off for me. either way its a great chunk a beef and decently priced.