Shoulder Clod - Anyone done it?
- Thread starter PMitchell
- Start date
K Kruger
TVWBB 1-Star Olympian
No, but it cooks like chuck roll (which is adjacent on the chuck), which is in the Cooking Topics section. You can also search in the forum for clod or for chuck roll.
Many cooks halve clods or rolls to shorten the cook time and to allow for more bark.
Many cooks halve clods or rolls to shorten the cook time and to allow for more bark.
Shawn W
TVWBB Emerald Member
I've bought a couple of whole boneless blades ... 20+ lbs ... might be the same as a 'shoulder clod'
couple of tips I can offer:
Split in half .... 10lb chunks gives a nice smoke/bark to not ratio, they don't take as long to cook when split either.
Foil at 160ºF then back in the smoker or oven. Use about 200ºF internal as a temp guideline. I use the oven at 275ºF until it feels like it will just fall apart in my hands. This is usually 3 or 4 hours after foiling for me. Rest it for at least 30 minutes before pulling.
If it's tough to pull, greasy and stringy it wasn't cooked enough.
couple of tips I can offer:
Split in half .... 10lb chunks gives a nice smoke/bark to not ratio, they don't take as long to cook when split either.
Foil at 160ºF then back in the smoker or oven. Use about 200ºF internal as a temp guideline. I use the oven at 275ºF until it feels like it will just fall apart in my hands. This is usually 3 or 4 hours after foiling for me. Rest it for at least 30 minutes before pulling.
If it's tough to pull, greasy and stringy it wasn't cooked enough.
Gary H. NJ
TVWBB Platinum Member
I saw a couple of those at the Restaurant Depot my last visit. Those muthas were huge! Maybe some day if I need to cater a very large party...