BEEF SHOULDER CLOD - can the shoulder clod stand up to a brisket??
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- Опубликовано: 7 сен 2024
- welcome back everyone,,, Can the Beef Shoulder Clod stand up to the mighty Brisket? I smoke this big piece of meat exactly the same way I smoke a brisket and want to see how it will stand up... Shoulder Clod vs Brisket.... who will come out on top....
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Not sure if you got the idea from LeRoy and Lewis BBQ, who are serving this instead of brisket at their new brick and mortar shop in Austin, but I reached out to them about their process and Evan LeRoy was kind enough to respond with his tips. Your instincts were right that you should've pulled it sooner than you would a brisket. Evan said they pull between 177 F and 185 F. Other than that, everything is the same as a brisket: trim, round the edges, then low and slow cook. They do the foil boat instead of full wrap, and then pull at the above temps. Warm overnight rest, and then enjoy! He also said you could ask your butcher for a top blade roast, which is smaller than the whole clod.
thanks so much for watching and the great comment.... I didn't cheat and watch anyother videos on this cut... I like to experiment and smoke other cut just like a Brisket,,, this way I have a baseline for cooking and if it works great and if it doesn't I learn something... either way I end up some great tasting me.... I really appreciate the info you shared... I will definitely be doing this again but using the info provided... i love doing this .... Thanks so much!!!!
Daaang! Thank you YT for suggesting this to me, as that looks brilliant for meal prepping a week of meals for a small family - shredded beef sammiches, use it in soups or sauces to bulk them up, plate it over a nice bowl of rice or other carb source, or just snack on it on-and-off all day for a week.
Thanks so much for watching and the great comment .... I portioned it out and ate great at work the next 2 weeks lol.... the only thing I would suggest is if you are going to use this for pulled beef, cut it into about 2 in slabs and smoke it and then finish it wrapped off in a tray.. it won't take as long then.. and you will have a smokier taste since there will be more surface area smoked ..... this piece cost me 130.00 cdn... it would be even cheaper if the beef prices would come down again.... thanks....
Was looking forward to this cook - I generally smoke them until 145 - then wrap in butcher paper and back into smoker until it reaches 175-180 - then let it rest for a couple hours - really enjoyed watching you smoke that bad boy - Ted
thank you so much,,,, so you think I took the Temp to high then?? how does yours cut when you do it your way?.... .... i think this piece as a roast would turn out great,,, I need to test my thinking :)
@@AndresSmokingHotFoods I have smoked them both ways - the 145/175 method was what was recommended by one of the pitmasters at Leroy and Lewis (Cole Parkman) - found it to me moister and easily sliceable - leaner than brisket so can get away with smoking to 175-180 - great cook regardless!
@@hojobbq awesome.... thanks so much for the info... I will definitely be trying this again your way ....
Tasty & oh so tender!
Thanks so much.. glad you liked it..
That looks fantastic! I'm not sure I have ever seen that big a piece of meat. Definitely didn't come from desert cattle. Would injecting tallow into the bigger part help with the dryness or is that just gilding the lily? Great to see you!
thanks so much and I'm happy to see you back... thanks for watching,,,, this came from a nice sized animal,,,,... that suggestion would be worth trying for sure,,,,, i have another brisket experiment coming out very soon,,, I love experimenting .....
@@AndresSmokingHotFoods Your love of experimenting shows.
@@Old52Guy thank you very much :)
Any value in scoring that fat before you add seasoning?
I don't think so.. this fat layer was less than a normal brisket I get ...