isn't this called a clod? it's relatively inexpensive... i read this is cut is used for smoked pulled beef... can it just be cubed and skewered for kebabs (grilling) or is it meant for low slow?
A clod is a very large portion of the shoulder. It comprises several roasts.
Most chuck cuts are not suitable for kebabs unless ground first (but that's a good technique). However, two are suitable: the chuck top blade and the chuck eye.
