Is Beef Clod Better than Brisket? Taste Test Reveals the Truth!
Join us in the Galley of the Sun as we embark on a BBQ adventure with the beef clod! Cheaper than brisket but just as delicious? We put it to the test in a 15-hour low and slow cook. Watch as we trim, inject, and season this monster 22 lb piece of meat before smoking it to perfection. Stay tuned to find out if the beef claw has what it takes to compete with the mighty brisket! Don’t forget to subscribe for more mouthwatering BBQ content!
Things to know:
What is beef clod good for?
Beef clod (shoulder clod) is a large, flavorful, lean cut from the chuck, primarily used for slow-cooking methods like smoking (Texas BBQ), braising, stewing, and pot roasts, because it’s tough with lots of connective tissue; however, it also yields premium, tender cuts like the Flat Iron steak and Teres Major (Shoulder Tender) when butchered, and is great for ground beef.
Is beef clod the same as chuck?
Beef clod is a part of the larger chuck primal cut, both coming from the shoulder; the chuck is the whole primal, while the clod (shoulder clod) is a major sub-primal, containing various muscles like the flat iron and shoulder tender, making it versatile for roasts, stew meat, or ground beef, and generally offering deep beef flavor but requiring slow cooking due to its toughness.
Is beef clod cheap?
The shoulder clod, one of the most economical cuts of meat, might be just what you need! Typically priced at under $3 a pound, this versatile cut can be found in bulk at places like Restaurant Depot, Costco Business Center, and local shop and save stores.
What is the best way to cook beef clod?
The beef shoulder clod is smoked for 12 to 16 hours, until it reaches an internal temperature between 195°and 200°F.
Ingredients:
For the injection:
1 T + 1 t of Minor’s Beef Base
1 T + 1 t of Minor’s Au Jus
2 qrts of Water
1/4 cup of Wagyu Beef Tallow
The Rubs:
We used Cattleman’s Grill Smoky Chipotle and Killer Hog’s Texas Brisket Rub
The meat:
1 big old hunk of beef clod!
Another cup or so of Wagyu Beef Tallow for “the wrap”
1. Mix together the beef injection ingredients in a large pot on high heat and stir until it is all incorporated.
2. After trimming your beef clod as needed, inject the clod, about every inch or so. Reserve the remaining injection to use as a mop.
3. Apply the first rub, then the second.
4. Place the beef clod into the smoker, set to 220F.
5. Every 2 hours, apply more of the “injection juice” via a mop.
6. After about 15 hours, when the beef clod hits 160-170F, remove it from the smoker and place it in a butcher paper wrap, lined with Wagyu beef tallow.
7. Return the beef clod to the smoker and continue to cook until it hits approximately 185F.
8. Let the beef clod rest for at least an hour, then shred and slice. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
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