Old-School Texas BBQ Cut Renaissance? Before Brisket Beef Shoulder Clod Was King!

[@BallisticBBQ]

The Minion Method as far as my charcoal, keeping the ash from building up too much under the basket, using fairly large chunks of wood for the smoke (which eventually turn into coal and help with the heat) and a really good pit. Thanks for checking out the vid!

[@BallisticBBQ]

Well... This was a 23 pound chunk of meat and I was running my pit at 225º. It hit the 150º wall after 8 hours and stayed there for another 8 hours before rising again. Total cook time was over twenty hours. That being said, next time, I'm going to cook at a higher temp... 275º-300º.

[@erikevenson4303]

i am an avid Barbecue guy and tend to smoke allot of brisket myself and i find once i am in that wall at least 1 hour i turn the smoke temp up from 225 to 250-275 degrees. it pushes through the wall faster but not too fast that the center of the meat has such a vast gap of temp difference to the edges.

[@BallisticBBQ]

Thank you brother. I'm leaning more towards clod from brisket right now. Fun cook!

[@BallisticBBQ]

Yeah, these clods are hidden gems to folks who like BBQ beef! My wife would rather I do a shoulder clod than brisket. If you have a Costo or Sam's Clubs in your area... Look for em' Thanks for watching buddy!

[@BallisticBBQ]

Thank you much James! We all enjoyed it very much.

[@BallisticBBQ]

Thanks for stopping by. My neighbor got to partake in this meal. Sometimes I feel a little guilty for smoking out the neighborhood!

[@BallisticBBQ]

Once the cooker is preheated, I can leave it unattended for 6+ hours. The longer the cook, the less I have to tend to the firebox towards the end, since the cooker gets so saturated with heat. I just add wood when it looks like I need to. That often depends on how big the chunk is. Weather also makes a difference. If it's really cold, you have to add fuel more often. It's the opposite when it's hot.

[@BallisticBBQ]

You'll like West Coast. The family that owns it is the Becker's. They used to have a place off of Mission George called "Becker's", then they decided to retire and sold it name and all. The current owners only do catering. They decided to come out of retirement and opened West Coast. Great food! The best of the three I mentioned.

[@michaelduncan2759]

Greg. Thanks for the video. This is a cut I love to cook. I do some ow and slow over charcoal using Italian herbs and spice for a pulled Italian beef sandwich with sliced long hot peppers provolone and au jus for dipping. You should try it it is awesome, a twist on an east coast classic.

[@BallisticBBQ]

Thanks for checking it out. I mopped it with the au jus I mentioned with just a little pork fat added. That's it. Ads a great natural flavor.

[@BallisticBBQ]

Hope your brisket turns out great! Remember, if your smoking it you will hit that wall at about 150*F. Just be patient or, wrap it in foil. Don't get hung-up on temps with brisket, start checking at 180*F for tenderness. When the brisket "Gives up the ghost" and the probe goes in and pulls out without resistance, like warm butter... It's done. Cheers!

[@lilredmum]

That looks fantastic!! Your guests are (were) very lucky!! I will have to keep my eyes open when I am at costco for this cut!

[@BallisticBBQ]

Thank you Steve. Look into building a UDS smoker. Plenty of videos on how to build em. Cheers!

[@sdarms111]

Thanks for the quick reply. The BBQ pit right at I-8 is right down the street from my house (Mt. Merrit). Was disappointed. I'll try Wrangler, never been to that. I'll check out West Coast too, never heard of that place. I do love Phil's though, their beef ribs are food of the gods.

[@tw8032]

Thanks for sharing. I can't believe you cut off the bark on the small piece. Wouldn't it be better to trim the fat and sinew first so you don't lose the bark.

[@Nightfighter82]

Yes, the sinew doesn't render.

[@gabrielgarza3079]

Just did a shoulder clod today. Came out awesome. Thanks!!

[@dluxbbq567]

Great Video, I'm smokin my first Clod this weekend. Thanks for all the info!

[@BallisticBBQ]

Yes, in some parts of the country they call this a chuck roll.

[@SmokeyGoodness]

Awesome video, Greg! I watched this shortly after you uploaded it, and meant to get back for a 2nd view (and comment). About 16 years ago, when I worked for Monfort food distribution (back when Monfort was STILL Monfort), they used to give us all huge discounts on larger cuts like this. I bought a lot of brisket, but never picked up a clod like this… Now, I wish I had! Too bad we didn't have you tube back then. Standing and applauding!

[@BallisticBBQ]

Thank you! Really pleased with the results.

[@leticiaensley7793]

thank you so much never thought about cooking the whole thing and after learning all the cuts of the shoulder clod and gooseneck I will definitely be cooking one up since for some strange reason my husband does not like brisket maybe he will like this more than the brisket and since I always have been buying my meat in bulk this helps so much thank you again

[@davide.waterbury6295]

The stall (or wall as it's called in the video) is caused by evaporative cooling (the moisture near the surface of the meat being driven to the surface and evaporating cools it down, just like sweating cools our bodies). Therefore, mopping increases the cooking time by adding moisture to the surface which then evaporates and cools the meat. It would have cooked quite a bit faster if not mopped. To keep humidity in the environment to prevent the meat from drying out a water pan would be better.

[@gavins3169]

Especially on a cut that size... it will help to shorten the cook time. Great job on it though.

[@michaelk8554]

Love the beef shoulder clod, also love your shirt and hat, thank for the video, from Connecticut

[@bigdogpeck1874]

Oh my God that looks absolutely delicious and incredibly amazing, great video and information on how to cook this cut of meat, my mouth is watering watching you carve that Baby up. Wow

[@bossbb]

The slices of shoulder looked like prime rib....Great Job!! Thanks for posting!!

[@BallisticBBQ]

I was using the Minion Method with wood chunks. Yeah, it was long for sure, but it really turned out good!

[@DWsSouthernCookingBBQ]

That looks great! I've cooked many briskets and want to try out a clod,also nice Gator pit you got there, I really enjoy mine and may get to cook a clod on it in my next video. Thank's for the video.

[@AnotherAmateur]

This is just the ticket for a big family gathering! Great idea! Thanks!

[@tangojoe9694]

Greg, that was a killer cook. Been seeing beef clod at restaurant depot and after watching your video I know I have to give this a try.

[@BallisticBBQ]

Wish I could have! Thanks for watching!

[@BallisticBBQ]

I have done a lot of "BBQ Roasted" prime ribs, but I have never full-on smoked one. I think the main reason is my wife and I really like our prime rib more on the rare side. If you ever smoke one, please let me know the results.

[@Dave-mf5fv]

No Smart and Final in Colorado, we have the Costco though. Great stuff, thanks for sharing. Don't have a New Brunswick smoker, got a Brinkman Trailmaster LE. Still trying to figure it out, need a few more mods to complete. After seeing this I gotta finish those mods. Looks great.

[@TangoSpiceCompany]

Seriously great good there Greg. I have seen this Beef Shoulder Clod during trips to Restaurant Depot, but was unsure if it could be done as one piece. Excellent Video!

[@certifiedweldor]

i love your recipes, and all the different ways youcook thanks

[@jcfpv3454]

great videos buy a great chef thanks for the wonderful videos my family thanks u we have tried numerous receipes all have been great high end quality

[@samurai1833]

My first time watching you! Cheers! Did you let it rest or wrap it at all? looks like an amazing cook!

[@BallisticBBQ]

Thanks again! This will be my goto cut for beef from now on.

[@BallisticBBQ]

Yeah, seems like the troll stikes seconds after my vids post now. No worries... What ever floats his/her boat I guess. Thanks for stopping by!

[@BallisticBBQ]

Minion method. Did a vid on that a couple of weeks ago. This video was 14 minutes, so I didn't want to over do the time. Thanks for stopping by!

[@BallisticBBQ]

This is perfect for a big family cook. Thanks for watching!

[@AndersKobberup]

Wow - that looks just awesome! I did not know that beef could actually get that tender (as the point) - just the sound alone! Makes me even more look forward to this weekend, where i am gonna try brisket for the first time (not by any measurement an easy cut to get by in Denmark).

[@gleichg]

Wow I really liked how that turned out. I like pulled beef and have been using chuck roasts, but if I can finder a smaller clod at Cash & Carry I'd like to try this. I like making my own rubs, but for beef I really like a commercial one called Redeye red meat rub. You cn find it on Amazon.

[@ThyronMathewsBBQ]

You do such a good job smoking on that pit you know your pit inside out. Keep up the good work love your videos.

[@miamitreasurehunter]

As a Native BBQ Texan, I endorse this. Way to go, that must have tasted Great'!! Thanks for posting!

[@TangoSpiceCompany]

I am sure everyone had an amazing meal. Going to have to get out to CA real soon.

[@mammafishy]

OMG I am glad that I am not your neighbor...I can imagine the smells coming from your house. That looks so awesome and juicy and delicious!! Great video!!

[@BallisticBBQ]

You're not alone brother!

[@rootboycooks]

I was going to do a beef roast , but its been raining all weekend. This really looks good, Thanks

[@BallisticBBQ]

Thanks for checking out the vid. Yeah, Pappy's was really good. Looked homemade!

[@BallisticBBQ]

Thanks for stopping by! You'll have to make up for the ramen on days off.

[@URRR619]

The wrangler! Woohoo San Diego reppin. Great video, going to smoke one with my dad this weekend.

[@BallisticBBQ]

Thanks for stopping by!

[@robertkaspert4092]

Got to admit I was skeptical about cooking the whole clod, but it looks absolutely delicious. That's a long cook 22 hours man that's devotion. It sure looks worth it.

[@johnjohnson5614]

Ok. That information crawl at 9:24 is hilarious. I opened another window and played the Star Wars theme in the background. Well done on the clod. I have a "Brisket Bash" with 100-200 people and I think I'm going to switch to clod. Call it the "Shoulder Shake" or something like that. Thanks.

[@BallisticBBQ]

Thank you! A lot of love went into this cook!

[@BallisticBBQ]

We've been having some strange weather out here... Thanks for checking it out!

[@kenafein]

I made this over the weekend and it turned out dry :(. I followed your directions. I could only find a Select roast, maybe it didn't have enough fat? When I ran out of the aus jus, I mopped with apple juice. Maybe I pulled it too late? I pulled it when the probe said 180 and wrapped it in foil. It rested for about an hour. The flavor was there, my guests didn't complain, but I was not happy with it. The bark was really good. I also had to cut the end because it wouldn't fit in my smoker, so I only had the slice portion, but I ended up chopping the leftover up and adding BBQ sauce. I'll be eating my mistake for a week or two.

[@christirangel4558]

Great video! Dont have expert help so this video is wonderful! So to start the pit in the beginning you used pecan chips or a mix of charcoal and wood? How did you keep the heat burning for 20 hrs? Thank you!

[@BallisticBBQ]

You could probably make 30 sandwiches, less if your serving up sliced beef. Now, the two restaurants are The BBQ Pit and Wrangler BBQ. Both in El Cajon. If you're looking for fancy stuff it's not at these places. They're old school BBQ joints... But they serve real smoked meat. Phil's slow cooks with convection. Another good place is West Coast BBQ in La Mesa. Again, real smoked meat, like you'd get in the south.

[@spicymcwilliams]

Wow that looks amazing!!! My buddy and I are definitely gonna have to try one of these out.

[@getoutandgrill]

Where in east county are you located? I am near Granite High school. I do a lot a smoking as well.

[@sdarms111]

That looks amazing. How many does it feed? 30? Question, what are the two BBQ restaurants you mentioned? I'm moving back to SD in a few months and the only one I know of (good) is Phil's.

[@Jones572]

Awesome cook!...great patience sticking this cook out for 24 hours!

[@fathervanity]

Just an fyi, there is not london broil present in a shoulder. The london is a style of cut, not an actual part of the cow. The london broik comes off of the top round which is located in the complete round of the cow. Otherwise good job

[@MichaelRei99]

fathervanity there is a chuck shoulder used for London Broil which is excellent! I guess you don’t have it where you are.

[@oman3769]

Which one did you think was better the one you smoked on your gator pit or on your rectec pellet smoker

[@presleyspantry]

Great video. Thanks for all the great tips!

[@lesrobot01]

Here in Oregon, Cash & Carry (they sound similar to the Smart & Final...C&C sells a lot to small Restaurants, but are also open to the public) sells Shoulder Clod.... Thanks for the great video on how to cook it...have wondered if it would be a good choice for the smoker...

[@SEBWS]

You sounded exhausted by the end of that shoot! Great video

[@BallisticBBQ]

Thank you for the info! I was getting a lot of mixed (and a little confusing) info on this cut. Either way, it tasted KILLER!

[@motojojo253]

Johnny's is local to us. You should try their seasoning salt. I make my own rubs but I still use their seasoning salt as my go to.

[@Ollie8974]

I have seen these large cuts of meat at Costco. Vacuum packed with the blood. How do you remove the blood? do you rinse with water and dry with paper towels or blot the blood with paper towels. 2X on the Johnny's liquid french dip, best there is.

[@BallisticBBQ]

You and your family have an open invitation Allen. Thanks for watching!

[@abscamman]

After all these years...I still love to cook this shoulder clod! Cooking a clod on my RecTeq Saturday and a 65lb pig in my LaCaja China on Sunday. Party!

[@michaelkubo3341]

Thanks for this great video! This looks amazing. I'm going to try this this weekend, but I couldn't find a shoulder clod this big, so I'm doing two, 11 pound pieces. Will my time be ~11 hours? What should I expect?

[@GatorPitBBQPits]

That is awsome looking and I bet it was great tasting. Great job. Great video. Ritch

[@BallisticBBQ]

Thanks for watching! I made that song myself using "Garage Band"! Take care brother!

[@chevelle70ful]

Awesome video...mouth watered the whole time! thank you for the video.

[@BallisticBBQ]

Sounds like you have a great meal in the works Jason!

[@maribelytony]

This has been your best video ever. It looks delicious. 🍻🍻🍻🍻🍻.

[@shinniemay59]

Great video, thank you for posting, I will look for a Clod next trip to Cash & Carry. I have a 16lb beef top sirloin I want to smoke. Can you tell me if this cut of beef is good to smoke and your technique on how to smoke it, temp, per pound, smoke time, ex. Thank you again, I enjoyed you video.

[@pjalice1]

FANTASTIC, Great vid. Good tips. Can't wait to make my own! How much wood did you use?

[@BallisticBBQ]

It's a great cut of meat and feeds an army!

[@DWsSouthernCookingBBQ]

Thank You Greg, I look forward to watching more video's from you too!

[@BallisticBBQ]

LOL! I live off of Greenfield. Went to Granite.

[@elrabbitsbbq]

Nice!! looks. like you did a fine job on that clod. one thing I have never cooked yet.

[@BallisticBBQ]

We had a decent number of people, but everyone left with a doggy bag. Thanks for stopping by Tom!

[@matt92toy]

Lol, yeah I want to do one also, got to get a better smoker first! Gator pits are awesome just outta my budget right now

[@matt92toy]

Another great cook, ever smoke a prime rib? I have been looking into smoking one myself.

[@BallisticBBQ]

OH!!! Yes, I smoked 6-8 hours. That being said though I've smoked plenty of meats using wood as my smoke source as well as the smoke (Stick burning). If you have the dampers running right you won't over smoke the meat. Cheers Dave!

[@BallisticBBQ]

I'd still go for 250-275 oven temp and count on about 1 hour per pound. The goal is to slowly break down the connective tissue inside of this large roast and hot and fast will not do that.

[@BallisticBBQ]

Give me a heads up.

[@stefanskala3204]

another awesom clod van damn great job mr greg

[@JDT738126]

Dude! What a cook and what a video! Thanks for your hard work I know it was a lot of work cooking 24hrs and filming the whole thing to boot! That shoulder looks amazing! What kind of smoker do you own?

[@BallisticBBQ]

LOL!! Thanks for checking it out!

[@BallisticBBQ]

Thank you very much. This video cooking thing is an ongoing learning process for me. I'm trying to improve as much as I can... It's been fun and I can't tell you how much I appreciate your feedback!

[@cslr11]

wow what great looking peice of meat . What do you mop your meat with could you please post the recipe Thanks for sharring this great video.

[@314Chevelle]

I have got to get a clod. Are u burning sticks or are you using minion method with wood chunks? That was1 long cook but well worth it im sure

[@trippingonfaith7094]

Thank you for sharing. Is your cool choice? Or prime?

[@GrillMasterJohn]

I have done a shoulder clod that I buy at smart and final here in Hemet ca,and I have done almost everything exactly to you except the aujus, I've always wondered about that.. Thanks for the info I will try it on my next brisket are my next Claude

[@solano760]

just got mine from smart and final also. I used to live in hemet for a couple of years but now I live in Oceanside.

[@jpollard117]

Well that explains what you ment by 20 hour cook. Never seen that cut of meat. Good to see you get Pappys - it is a couple of miles from me in Fresno. They have tons of stuff including maranades - check the web site for a better product selction. Great Vid.