Does this Old-School Cut Deserve a Renaissance?

[@MadScientistBBQ]

The most frequent question I've been getting is about the pellet smoker I'm using in this video. Well, now it's on my website and you can check it out here! madscientistbbq.com/pages/fast-eddy-s-by-cookshack-pellet-grill

[@CoffeeAndSmoke23]

This right here is vintage Mad Scientist BBQ content ! This is what we need and want..

[@MeltedFace707]

Your daughter's smile when she took a bite has me sold. Now to find this cut

[@3D1ofakind]

yeah you can't fake that

[@duanehenicke6602]

So a child's palette is similar to yours?

[@rrroush2313]

I’ve seen it at Costco in the back area.

[@TheRickestRIckc137]

@@duanehenicke6602 Or she has been shown good cooking and all ready has a pallet that is beyond chicken nuggets and Kraft mac. but keep trying to snipe at people and make yourself look like fuck wit hahaha

[@GeneralSamov]

​@@duanehenicke6602 Palate, you casual.

[@Rlmorrison74]

Your daughter coming out sold it for me. You wont get a kid to act and lie for the camera, her reaction and manners were awesome.

[@braddixon3338]

What's your favorite food? "meat" 😄

[@timothygrote5609]

@@braddixon3338 best answer ever.

[@RickNock]

Mr beast says otherwise😂😂😂

[@markennes5208]

@@braddixon3338 Yeah that had me laughing out loud haha

[@Trinifood]

The fact that she asked for more so much was great!

[@OzDeaDMeaT]

This is the best BBQ channel on KZbin. This guy gets it, we aren't all millionaires but we are all BBQ lovers, and cooking for large amounts of people costs more than ever these days. I am really looking forward to more exploration on how we can do BBQ cheaper without skimping on quality. Thnx for the vid mate. Your kiddo is awesome, her endorsement makes me wanna try this even more.

[@dirtyfiendswithneedles3111]

Well said and very true.

[@musicolico]

That look in your daughter`s eyes when she tried it... As a father of a 10 years old lady (who loves bbq) can 100% say that´s one of the best feelings in the world!! Big love from Temuco, Chile!!

[@tammygorsuch]

Thank you for doing this video! In Texas, shoulder clod was the gold standard for barbecue before brisket gained popularity. I do an entire shoulder clod about every 3 months.

[@Dan-rp9wu]

Where can you find a full shoulder clod? I’d love to try it

[@TheReal_DeanD]

Where do you source the shoulder clod? In the groceries I’ve been to I’ve only seen packer briskets.

[@RYTF5]

​@@TheReal_DeanDGordon food service has it and some butchers near me but Costco prime brisket is cheaper almost always.

[@TheReal_DeanD]

@@RYTF5hi. Thanks for the help. Appreciate it. I’ll look up Gordon’s as well as ask some of the local bbq enthusiasts if they can source it.

[@tammygorsuch]

I get mine at Save Money Market here in Superior, Arizona. Available almost daily. Restaurant Depot carries them as well, just farther away from home.

[@praetorxyn]

I’d say learning how to slice it correctly will be the real key.

[@CabanonGuitarHero]

looks like the perfect cut for shredded "brisket" for tacos without breaking the bank !

[@judgemybbq]

Ten years ago I got my first smoker.... The butcher did not have a Brisket just a "Clod". It was Phenomenal!!!! Have not seen one since.

[@SoulisStar]

“Can I have one more piece, please”. For a third piece. Sold me. Great job kid 😉

[@WrightBrother83]

Underrated cut. I think it has one of the best beef flavors of the low and slow cuts. It makes 2 weeks of meals I’ve found. Sliced up, tacos, burnt ends, chili, sliced for hot sandwiches etc. Great video.

[@KenPurcell]

My heart melted: "Can I have another piece please?" Proud dad says: "You sure can!"

[@craigluhr7243]

Shoulder clod is the Original Texas BBQ. Brisket is a modern thing. Pits used were brick, like at Kruez, Snows, Blacks, and Smittys. Offset steel smokers didn't come around until the 70's. Low and slow. 210-225. If you try to cook at 285, you will muck it up. This is why you got dried out parts to it. Some of the clod is lean.

[@brt5273]

Yep, I remember those old time brick pits still in operation through the 1970s, especially when we drove over to the dark side of town where the best bbq was always to be found back in those days. I can still remember our favorite shop. Just big enough for a pit in the rear, a counter and a couple small tables. Not even a sign on the place, with only the fragrant smokey meat aroma wafting out to advertise the product. One bare bulb over the outside door and another hanging over the counter inside. No other illumination except for a faint red glow emitting through a doorway coming from the back. A gentlenan by the name of Floyd who reminded me of Scatman Crothers ran the place and was on a first name basis with my uncle. Could still see some of those little buildings like that standing derelict up through the early 2000s. Almost all gone now and the few that do still stand are probably an odd mystery to younger people.

[@fakename6685]

Smoked Brisket is from around 1900 in Texas, brought by Jewish immigrants because the cut is kosher.

[@craigluhr7243]

@fakename6685 Texas BBQ was derived from the German and Czech immigrants. This was a way to preserve meat without refrigeration. Also, the sausage is Eastern euorpen style. The pit method came from Mexico, and it's Barbacoa. A hole was dug in the ground and fire was built with the meat wrapped in leaves. The brick pits are just above ground. If you are referring to pastrami, then pastrami came from New York Jewish immigrants much later. We don't do pastrami much in Texas. Corned beef(brisket) is European as well. Both Corned beef and pastrami are cured meats using a brine. Not just smoke. No brine is used in Texas Style BBQ. The cheap cuts of meat were used, such as the clod or shoulder, brisket, shank, neck, cheeks, tail, etc. as these were not sold in the markets first. Not influenced by Jewish immigrants at all. Beef was used because cattle was the industry in Texas. It has nothing to do with being kosher.

[@acmotifs]

@@craigluhr7243”Jewish immigrants were the first to smoke brisket in the United States, and by the early 1900s, it appeared on Jewish deli menus across Texas. In 1910, newspaper advertisements for Watson's Grocery in El Paso and Naud Burnett grocery store in Greenville mentioned smoked brisket for sale at their Jewish deli counters. In the early 20th century, Jewish communities and Texas ranchers began sharing recipes and working together to develop new smoking processes. In 1955, Black's Barbecue in Lockhart, Texas became the first barbecue restaurant to offer brisket exclusively, and its popularity continued to grow. Today, brisket is a staple of Texas barbecue and can be found in smokehouses throughout the South and Midwest.”

[@jonnylawless6797]

@@craigluhr7243boy I bet you feel stupid lol

[@BrewskiTheMan]

Your daughter is the cutest thing! She filled my heart with joy. So innocent!

[@bobjackson7516]

THIS ^^^ !!!!!

[@douglassauvageau7262]

The interval between cooking stages has clearly been invested in quality fatherhood.

[@MadHouseBBQnyc]

First off your daughter is SOOO CUTE!!!! 2nd I love how you asked if it looked good and with no hesitation, Erica said "no" lmfaoooo

[@wingsabre]

Texas BBQ like many other types of food was created out of necessity. Butcher shops had sold other popular meat cuts like shoulder cuts and brisket was one of the few left that didn’t sell as well. So they BBQ it and sold it to make a profit. Now it’s so popular that Brisket is costly while shoulder cuts are cheaper.

[@kabsroks38]

I work at a Costco business center here in Los Angeles and we carry Select Shoulder Clod and American Wagyu shoulder clod. I bought the Wagyu clod, smoked half and used the other half for Birria tacos..both were amazing. As soon as I saw the case you pulled out I knew there had to be at least three pieces in there.

[@cunninghamfarm3792]

About 5 years ago (pre-covid) we smoked 12-15 cases of shoulder clod for a church dinner. People loved it. Low and slow for 18 hours then wrapped it for the last 2 hours, let it rest in a warmer 1-2 hours before serving.

[@sroginson]

I’ve been breaking out the flat iron, using the clod heart for roast beef, and trim for sausage.

[@chilecayenne]

I just got a whole one a couple weeks ago at Costco...gonna try Labor Day weekend to break it down, smoke some and grind/sausage the rest like you're doing. I need to find a good video on how to break the clod down properly...

[@wetbadger2]

Excellent idea and probably a money saver

[@Nowayjose-z2r]

Pellet grill is what got me back into BBQ stuff. I got frustrated with gas grills and no time for Charcoal at the time. No pellet grills back then. When we moved to MN I just gave away my stuff and lived here for about 10 years and last year bought a small pellet grill. Best crap I ever eat and for MN best BBQ I had. So I get the actual smoker willa dd more smoke flavor if you wanted, the ease of use I go with the pellet. That said, pellet grill is basically a smoking crock pot :).

[@dirtybird99]

I had totally decided I was getting a pellet grill. I had purchased a pellet grill on sale at the end of the season but I ended up getting my money back since it was discontinued and no store was going to ship theirs out over selling it to their own customer. So I waited. But my golf buddy had gotten talked into a Kamado Joe and spent each week of golf telling me how awesome it was. Finally a mutual friend of ours was at Cost-co and saw the last Kamado Joe of the season being marked down and sat to hold it for me while I drove down. I am so glad I did.

[@richardpearcy6149]

We had shoulder clod and brisket at our wedding 37 years ago. Friends and relatives still rave about the clod. Gotta shout out to Dennis and his cooking buddies! They spent all night at the pit for us.

[@jim6682]

Great video Jeremy, I love these big cuts. I've smoked three 30 pound Chuck Rolls in the past couple years. The Chuck Roll is considered a little better cut and more juicy than the clod. All three have come out awesome. I smoked them at 225 the whole way without foil to 180 degrees internal. Takes about 24-26 hours. Fantastic cut for a big party. I'm looking forward to more videos with this.

[@starofgracebbq]

Your daughter is so cute! I’ve been following you since very early and before she was born. She’s gotten big! Good job teaching her about safety in the kitchen/outdoor grill!

[@andybehlen]

About 25 years ago my dad and I helped one of his friends cater his daughter’s wedding. We cooked the beans. Some other guys smoked whole shoulder clods on a giant offset. It was the best bbq beef I have ever eaten. It’s a core memory for me.

[@tamerdervish4002]

Thanks

[@BoyNamedSue4]

Your daughter coming out at the end is so precious

[@veecee3669]

Shoulder clod is an underrated piece of meat. Besides smoking it, shoulder clod makes a fine pot roast, cooked low and slow.

[@TylerB_AL]

We went over and changed the cooling towers out on the Walmart in Lockhart, TX. I had no idea it was so famous for their barbecue until we went over there. Kreuz Market was good, but Terry Black’s was everybody’s favorite

[@JamieStuff]

I'd like to try Black's one of these days. However, unlike Kreuz, neither Black's location in Lockhart has room to park a tractor trailer.

[@TylerB_AL]

@@JamieStuff it’s almost worth it to find a parking spot and Uber there lol

[@Maroonag1]

The original Black's (Edgar's) is much better than Terry's. But we were a smitty's family when we lived there. Every local has their pick at which of the 3 was the best.

[@taylorgriffin7468]

@ 14:38 The exact same side-eye, "Oh-ya-thats-so good" smile Jeremy makes when he is enjoying a bite of delicious beef! Love it!

[@GUNSnARMYRN]

Well done sir. Dtr is adorable and has impeccable manners.

[@TheoneDragon51]

Love the taste tester. So polite too.

[@douglassauvageau7262]

Please and Thank-you. 🥰

[@SuperMutsy]

Oh for crying out loud. What a precious little one, you are a good dad. I can tell. Great video.

[@peterh9110]

had to check it out and its 4.20$ a pound which is barely cheaper than brisket in the midwest. We re truly blessed here.

[@PoolamRules]

Damn, that's kinda expensive for the midwest. I live in Atlanta and brisket at Costco is 4.29 a lb. Woulda thought Texas/Midwest have it at half the price lol.

[@davedixon5765]

I wasn't going to say anything. 😬🤣 Briskets are pretty cheap around here.

[@DoremiFasolatido1979]

@@PoolamRules It's because they don't want locals buying it when they could be selling it elsewhere.

[@heroofharo]

I get brisket $4 a pound all day every day in New Hampshire. Definitely not the highest quality, but it's still fantastic when you smoke it.

[@jessedavisson701]

I paid 3.29 a pound for my last brisket. I am going to have to look around for this cut.

[@johnthomas3034]

As someone that uses both offset and pellet smokers, the offset snobs should try one. They are great for those times you need to get something done but can’t monitor it like an offset. You still get great results from pellets.

[@hojobbq]

Thanks for the video - have cooked a few - I have settled on cooking them a little hotter - wrap them when the bark sets around 145 -150 - and taking them to 175-180 - everything I have read is that the places in Lockhart cook them hot and fast and pull them in the 175-180 range - great cook

[@BlackAlmondBBQ]

If you take them passed 180-185 they start getting feathery for sure.

[@harrythehorsebbq]

Shoulder clod is definitely on my list of things to cook. I’ve smoked flat iron/top blade which came out great. LeRoy and Lewis did shoulder clod for a while

[@coalporkman23]

The top blade comes from the shoulder clod

[@duanehenicke6602]

​@coalporkman23 If you're going to mention that, might as well throw in the flat iron comes from there as well.....

[@harrythehorsebbq]

@@duanehenicke6602 flat iron is one of the muscles of a top blade. They filet out the two muscles to remove the sinew in between and then you get your flat iron steak

[@Kakigouru]

I had clod for the first time this year at Kreuz market in Lockhart. I’ve only had it once so I’ll stay tentative but it may be my new favorite cut. I usually eat only the point of the brisket. I’d describe the clod slice I had as follows: it was leaner than the point maybe as lean as the flat but the texture was not dry and stringy. It had a very pleasant texture and was much beefier than brisket. My family all loved it . I’ll eat it again when I can and would go out of my way to do so. I need a bigger smoker so I could handle one. When I read up on clod, I thought they smoked much quicker than brisket, only 6-8 hours according to several sources.

[@JasonMillerist]

If I am not mistaken @LeRoyandLewisBBQ are breaking down clod for their everyday beef choices and are only doing briskets on Sat or Sunday due to availability from their supplier

[@billyrogers8384]

Ask Chud's BBQ. I Think He Worked there?

[@bok6110]

Try it on a regular old ground pit square or rectangle grill 3 foot off ground brick with scattered coals . It takes a lot of time and keeping coals right . Cover top with cardboard , that’s how low temp it is . All nighter for sure, but that candy bark yum

[@tompleas8160]

I was picturing it cooled (next day?), on a meat slicer making a lot of beef sandwiches at a big picnic or fund raiser. Would like to try!

[@Buddystemz]

Shouldclod is a great piece of meat. Has the flatiron connected. There are a few seams of silver skin but break down nicely.

[@907jl]

I had the clod at Kruez Market last fall. It, as well as their sausage, was awesome! Great old school BBQ. Cool seeing you feature this cut of meat.

[@WonkoTSane]

One of the muscles in the shoulder clod is the flat iron. You could butcher out the flat irons for grilling (or smoking like Leroy & Lewis does) and then smoke the rest of the shoulder clod. My local Costco carries shoulder clod. I have been known to buy it just to make sausage.

[@luskvideoproductions869]

Oh my, I need to ask my local Costco about this, cuz they are a good reliable source for USDA Prime whole brisket for me...but I'm DYING to try this cut!!!

[@pacman_17]

That pellet smoker did an awesome job. I think you trimmed too much considering this was going to be a longer cook than a normal brisket. Don't even bother trimming the bottom. The silver skin turns into gelatin. Lucky the pellet smoker can keep those consistent low temps for long periods of time.

[@mefobills279]

It looked like a Fast Eddys PG 500 from Cookshack.

[@richardmassey1555]

I've done the shoulder close roasts before. They do get tender but so take a spell. For a roast that size, it would take around 8 hours at 350. I would have 2 inches of water in the pan after I placed roast in the pan.

[@MADFISHINREELS]

CHUDD must be around with all those flies there! 😅 That meat looks good! 💯🔥

[@kathygradl2336]

My family keeps asking for my pot roast but chuck roast is $8-9 per lb. In Upstate NY. Nowadays there are no more cheap cuts. But if i can get Clod at an affordable price it will be worth it. A couple hours of slow smoke before several hours in the dutch oven make pot roast or pulled pork awesome. Both work on low and slow be it grill in the summer or oven in the winter.

[@ModzCity]

I think you should make a video on packaging up left overs and reheating them without being dried out and overcooked

[@toolongtospell]

The way that I’ve saved leftovers is a vacuum sealer and put in some tallow. Then when it came time to reheat I threw it in our Ninja air fryer/pressure cooker, which has a sous vide function. Popped it in at 100 degrees let it come up to temperature.

[@ericboncuk5303]

The heart of the shoulder clod( aka cross rib) makes fantastic jerky also.

[@SamanthaMartinez132]

Arms like tree trunks and he still had trouble lifting that thing!

[@Cuban_Superman]

Oh man, your daughter is adorable! It made me realize I should have my oldest help me out when smoking. She just turned 4 and I'm starting to see her go from being a baby to a little girl and I'm not ready! God bless you and your family brother.

[@Crankinstien]

Way better than brisket in my opinion

[@apocryphgaming9995]

This is fascinating. I usually do a whole brisket or two round about this time of year before the winter months crawl in, freeze it, and then do various meals with it over the winter. With brisket the meal I make with it depends on where I'm slicing from. Wraps will be from the point end, subs and such will be from the flat. I feel like a cut with five different muscles in it would lend itself to a wider variety of meals. But I'd need to research what muscles have what consistency and plan accordingly.

[@peterlandrum2438]

Looks like a good candidate for shredded beef, for say tacos, quesadillas, etc

[@bryanlednik7807]

Looks like the part you’re enjoying the most is where the flat iron comes from. In the Pittsburgh area it’s csllled a Spencer roast or steak.

[@thirtytwoforty]

Thanks man ... Now my keto diet is shot. This cut will skyrocket in price now

[@JakeLovesSteak]

Why is your keto diet shot? You might need to add a little fat to this, but otherwise it would be great for keto.

[@74rocktiger74]

​@@JakeLovesSteak He's saying he can't afford the diet now

[@williamwilson2624]

That shoulder clod looked really good! Great video!

[@muddyboatcalls2368]

We typically boil it the wine of garlic. Some people are injecting, but we could throw it in there at 500 covered in covered in the juice to boil it out about five hours sliceable roast stew we got one fellow who makes it bacon or some beef bacon anyway you need help besides pork bellyman option with that cut

[@erikrobbins4792]

You're raising that girl right. I wish I could have grown up with you cooking in my house.

[@pudicus2]

Your daughter is so polite, you are a great family ❤

[@jerryjohnson3487]

I've always used clods to make chopped beef sandwiches instead of brisket. You can get about forty sandwiches out of one clod. The trick is to not cook it whole. Cut it into chunks and cook them individually. That way more of the surface area gets smoked.

[@roboslug7582]

My local Costco Business Center used to carry cases of shoulder clod, but I haven't seen them in about 3 years now. I've always done them up as roast beef. I inject them, cook them sous vide, then finish them with cold smoke followed by hot smoke at about 225, just for an extra pop of flavor. I've done a couple shoulder clod pastramis as well. They always come out great.

[@chefmcd7788]

My Dad gave me that same pellet smoker/grill that you're using. He has COPD, and the smoke messes with him, so he stopped using it. I've been cooking on offsets for over a decade. Professionally at a local BBQ restaurant for several years. I've primarily been grilling with it and still smoking on my Klose Offset.

[@andrewbarnes5542]

I cooked a Clod on my Marshall Gen III smoker. I did inject with Butcher BBQ and set overnight in fridge then used a jalapeno rub, salt and pepper and garlic powder etc. I did wrap at 170 or so and finished at 201 and set in cooler to rest. Could not get any slices so just had pulled and chopped meat. Maybe next time I do like u said and hit 190 finish temp. Tell U what though the flavor on that Clod was smack me in the face DEE-LISH!! Of course I had to share with my friends and they all got that dreamy eyed look at first bite..I highly recommend this cut of meat (Cuts of meat rather). It is going to take a lot of lump to do this cook. Leastways mine did at 250°-275° solid cook temp. Great tasting beef.

[@georgetarabini6552]

Hey Mad, great video, now we know about beef clod

[@josephstewart7351]

Underwoods Pit BBQ in Texas and Oklahoma used the shoulder clot to great success. I worked for them in the 70's and cooked several a day .Never had a complaint unless we ran out !

[@Tim_Marshall73]

I cut these b4. We use them for grinds typically. But if you want you can get top blade/flat irons out, English roasts, and pectoral. Prob more because I'm not super familiar with them

[@texashillbilly7623]

I’ve done shoulder clod and it was always tasty. Cooked in an offset, Komodo Joe, and a pellet smoker. I think I saw a tear in your eye when your daughter said her favorite food was meat. Proud Dad moment.

[@mneeley490]

Loved this video, and the daughter couldn't be cuter! I bought a shoulder clod from a business Costco about 5-6 years ago to try out, but I cut it up into 3 pieces and did each one differently. Frankly, smoking it whole didn't even occur to me. Now I might have to try it again.

[@tenphases1]

Thats my smoker! I never see my pellet smoker in videos, I don't know why this makes me so happy lol. Mine is the insulated one and it looks different but its the same thing woo hoo !!! lol again why I'm so pumped IDK I had to edit cause your kid is ridiculously cute!! You're blessed!

[@MikeT-u6d]

That would be a great cut to use for the first cook on the 250 I’m building! Good seeing you at EC

[@DarnGood1]

Im thinking that cut would also grind into some outstanding burger for lot less cost than brisket burger.

[@jeremymoser2558]

I really appreciate your willingness to try something new and learn along with us. Some BBQ experts would never take that risk. Also, I think as long as the expectation that this isn't going to turn out exactly like brisket, your open mind is going to reward you.

[@robertfisher4689]

Flame grilled shoulder steaks with salt, pepper, garlic powder, and butter.. cut across the grain when eating. It's totally awesome.

[@HappyBuddhaBoyd]

I bought two briskets yesterday, weighing a total of 48 lbs. It took me over two hours to trim and season. I dry brine mine for 3 days, then I freeze them.

[@51rwyatt]

Ballistic BBQ did a clod several years ago, memorable cook

[@David-burrito]

@51rwyatt he's done several of them over the years, kind of as a baseline cook every time he gets a new grill.

[@razzrazzly6078]

Precious video. Bringing the kids in always makes the dinner family.

[@hooliganandroguefilms]

Great video! I don't have a pellet grill because I really enjoy manning the pit, maybe that's weird but it's my favorite part. I build my own smokers and live experimenting. Definitely try this! Thanks!

[@BlackAlmondBBQ]

LeRoy and Lewis seem out the Flat Iron Roast and smoke that like a brisket and smoke the center/heart that remains like a pork butt and thats also how we do our shoulder clods. That Flatiron is just so much better a cut on its own, and cuts way better imo. One of the best restaurants i ever ate at in NY did a whole flat iton roast and i think about it to this day

[@ronjones1414]

That came out better than I thought. I break down clods and chuck rolls in order to save money. There is a top blade in there that is an amazing steak that would probably be better med-rare. One of these days I'm going to buy the whole quarter together, Brisket, Clod, and roll. I think if you are doing it for yourself you can actually get the whole brisket out, and get a huge top blade steak that extends into the bottom of the chuck roll. Pull out the chuck eye and Denver and end up with like a 20# chuck roast that would smoke up awesome.

[@gregsreelrevival]

Great Cook! Now I'm tempted to cook one. Recently I've been taking my whole briskets to right around 198. It just seems to be a better temp overall to me. The fat seems to render fine and the flat is much, much more moist.

[@DJ-fn3jm]

I've hard shoulder clod in Texas & in NY at Hill Country. It's delicious. I've smoked it myself and I love it. It just takes a looooooong time.

[@mstrawn69]

Growing up in the 60's we had a Summer church potluck and the Preacher's Dad would wrap shoulder clods in burlap and cook them all night in an underground pit. t was really good! The BBQ Pit in El Cajon, CA does shoulder clod for their sandwiches.

[@nguye578]

Think of clod like making slicable pork shoulder. 190 ish degrees is where you want to aim if you are smoking it as BBQ. But I've read that some people smoke it to medium and cut it like roast beef, I've never tried that personally. But some people say that's how it used to be done way way back.

[@Hazzo88]

This is correct, also make pastrami out of it.

[@davidlochary9399]

This is a yes. I love shoulder clod and it’s really annoying when places who have it on the menu rarely if ever have any for sale.

[@colinkobel2868]

Your daughter is a keeper! She’s very sweet. So, you’ve convinced me about the shoulder clod, but figuring out how to cut it seems to be a little bit of a trick!

[@grantsmith505]

Yeah Not sure if you have children, but they all tend to be keepers It's kind of in the description

[@DHM-r6n]

You two are doing a wonderful job with that young lady, Emma… Sadly, don’t see many kids raised like that in CA… Bet Emma has a happier life because of you and your wife… Bravo! Emma stole the show… Can’t remember what you were cooking

[@DK-wm9dp]

We will be doing a pit next weekend. 87 th annual. We use shoulder clod for the pit. Salt, pepper and garlic.

[@JerryMabrey]

I love how you find different cuts of beef to make and with me being an avid bbq'er some of those cuts I've never heard of but nice to know about, and now to try to find it which will be no easy task I'm sure. Love how your little girl is a big meat fan and being cute as a button to top it all off.

[@fulltimer56]

Lord, got my mouth watering!! That looks SO good..

[@mcarlson7014]

I’ve made a few. I found old school cooking methods. One I finally picked was shredded. It’s a leaner cut than brisket so I cooked to lower temp. 195 ish is where I found to be probe tender. I also trimmed down to main muscle group because of all the heavy thick silver skin between muscle groups. I used the trimmed muscle groups for burgers and the fat for tallow.

[@mcarlson7014]

Everything I read said if you cook to 203-205 it will be overcooked.

[@markszablewski6619]

I did a shoulder clod a few years ago for a family party, it was a 28lb hunk o meat, an entire day on my smoke daddy pellet pro, still had a few chewy bits; but was delicious..

[@AntarticFreeze00]

I bought a brisket from Kroger that was choice grade that was on sale for a little over $30 and I didn't cook it for a year, but when I did it was incredible. I watched your vids, and meat church for cooking guides. Thanks family.

[@devinthedudegringo662]

Shoulder clod is also great for ground beef but I do know in Texas alot of places that sell chopped beef use should clog as a substitute

[@JonnyItunes]

I really appreciate you doing segments like this...displaying alternative, cheaper cuts of meat. Looking forward to your more definitive verdict on this cut.

[@smitty7592]

Lockhart Smokehouse in Dallas does shoulder clod. I believe they’re related to the Kreuz family. Described as “leaner than the brisket; with a stronger beef flavor.”

[@kelza83]

Enjoyed your video, fell in love when you brought your adorable and well mannered daughter in. You’ve done well x

[@micahbarcalow8067]

Back in 2019, I did a shoulder clod after seeing one on Steven Raichlen's show. It took 24 hours, but it was excellent. If it was more readily available in Indiana, I might do it more often!

[@micahbarcalow8067]

I actually did an injection, which I don't normally do for most cuts. I think it helped keep it from drying out. I would be interested in trying one without injecting sometime.

[@chriscrist911]

Great cook... I'm in Georgia and the only beef shoulder clod I have ever seen was on a episode of BBQ Pitmasters years ago. Very cool, thanks for the information