Beef Clog


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
Had hoped for a better turn out, but in the end was not overly thrilled. I cooked this like pulled pork, pulling it off the grill at 200 degrees. My memory said to pull it at 175/180 (which is where I wrapped it) but my notes said to pull it off at 200. Memory probably serves me better, it was a tad dry at 200. I started this at 10AM and had a very consistent 250 degree pit temp. It's 8 LBS and took 9 hours to hit 200. It hit 175 at seven hours, I really think that's when I should have pulled it off. It was just under 8 LBS going on the grill. Flavor was S&P with some Cayenne. I went light on the salt, I think going heavier on the salt may have helped, but again, 200 degrees IT was to much (imho)

It cooked beautifully, it just didn't end up as hoped for

1A51A0EF-CEAC-4B4E-BFFF-97B67316FD92_zpsg4bylpwu.jpg

0DF9FBCF-1555-409A-8005-4224FB8B491D_zps2y6copta.jpg

38FCE1F1-CEED-44CF-82E1-72AD34042EF1_zpsvccmkaio.jpg

3BF685E4-6B95-4878-BFC9-ED80370E6F01_zpsusodjj3g.jpg

DE5E8A07-4BE5-421A-8B23-3B2EB86EDE50_zpsadwghvzn.jpg

8F0087A8-6C81-454E-ADB5-CFF43D871343_zps7j5xv5wo.jpg


Cook times are documented in this thread

http://tvwbb.com/showthread.php?63312-Anyone-cooked-or-worked-with-beef-shoulder-clod

Where are you Mike Coffman? Miss ya man
 
The only way I've made that is shredded beef, much like pulled pork. I have a 14 pounder in my freezer right now!

If I had to guess, I'd say it's a little undercooked but still looks good from here.

Kind of like they say for brisket: tough/dry = undercooked, fall apart/pot roast/stringy = overcooked.

Larry Wolfe explained pulled beef was done by stick a fork in it and when the meat twists like spaghetti it's done. http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
(about half down, a few comments in)
 
There is a meat market close to me and they sell a steak cut called the John Wayne Steak and its cut from the beef clod. It is a really good steak, close to a sirloin but for it to be good don't cook it past med rare. or it gets a little tough. They also cut it from a prime hunk of beef so that might make a difference too.

Use it in a pot of chili, the weather is perfect for a bowl or 2!!!
 
LOL, "Beef Clog" oh sure I can type. I know you can easily make this meat perfect in a crock pot, I just want to be able to make it perfect on the WSM. I'm thinking Clint might be right, maybe it was under cooked? According to the butcher, they always have this cut, it just isn't in the normal beef section it's in the specialty section. Go figure. I'll do it again, practice makes perfect

For now, this baby will be Chili meat. Thanks everyone for the encouragement
 
Clods can be a very temperamental cut of meat to cook. Sorry you were disappointed with it Chuck. I'll bet it had great flavor.
 
Bob Correll said:
Just needs a little gravy Chuck. A belated Merry Christmas to you and the family!
Click to expand...
Thank you Bob. It's funny, I rested that clod wrapped in foil, surrounded in towels, in a small ice chest that had hot water in it prior. After a nearly two hour rest, no juice to make any gravy. Heading off to the store, to salvage this into chili
 
3BF685E4-6B95-4878-BFC9-ED80370E6F01_zpsusodjj3g.jpg


Quick ChuckO, pull it off IT'S DONE! :D

Regarding the final product. I'd eat it! Beef gravy would sort that right out.

Nice cook.

Edit: Great looking soup there. A right winter warmer.
 
Last edited:
One of my fav things to do is re-purpose BBQ-ed foods into completely new dishes. Soups, stews, tacos, chili, beef n noodles, Shepard's pie, etc, etc
 
You must log in or register to reply here.

 

Back
Top