Does this Old-School Cut Deserve a Renaissance?
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- Опубликовано: 11 сен 2024
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Filmed and edited by Erica Yoder / mrs.madscientistbbq
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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
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.
What's your favorite food? "meat" 😄
@@braddixon3338 best answer ever.
Mr beast says otherwise😂😂😂
@@braddixon3338 Yeah that had me laughing out loud haha
The fact that she asked for more so much was great!
Your daughter's smile when she took a bite has me sold. Now to find this cut
yeah you can't fake that
So a child's palette is similar to yours?
I’ve seen it at Costco in the back area.
@@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
@@duanehenicke6602
Palate, you casual.
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.
Where can you find a full shoulder clod? I’d love to try it
Where do you source the shoulder clod? In the groceries I’ve been to I’ve only seen packer briskets.
@@TheReal_DeanDGordon food service has it and some butchers near me but Costco prime brisket is cheaper almost always.
@@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.
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.
This right here is vintage Mad Scientist BBQ content ! This is what we need and want..
This is the best BBQ channel on RUclips. 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.
Well said and very true.
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!!
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.
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.
Smoked Brisket is from around 1900 in Texas, brought by Jewish immigrants because the cut is kosher.
@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.
@@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.”
@@craigluhr7243boy I bet you feel stupid lol
I’d say learning how to slice it correctly will be the real key.
looks like the perfect cut for shredded "brisket" for tacos without breaking the bank !
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.
“Can I have one more piece, please”. For a third piece. Sold me. Great job kid 😉
My heart melted: "Can I have another piece please?" Proud dad says: "You sure can!"
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.
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
The interval between cooking stages has clearly been invested in quality fatherhood.
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.
Your daughter is the cutest thing! She filled my heart with joy. So innocent!
THIS ^^^ !!!!!
I’ve been breaking out the flat iron, using the clod heart for roast beef, and trim for sausage.
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...
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.
Love the taste tester. So polite too.
Please and Thank-you. 🥰
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.
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.
I wasn't going to say anything. 😬🤣 Briskets are pretty cheap around here.
@@PoolamRules It's because they don't want locals buying it when they could be selling it elsewhere.
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.
I paid 3.29 a pound for my last brisket. I am going to have to look around for this cut.
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.
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
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.
@@JamieStuff it’s almost worth it to find a parking spot and Uber there lol
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.
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!
Your daughter coming out at the end is so precious
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
Ask Chud's BBQ. I Think He Worked there?
@ 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!
Well done sir. Dtr is adorable and has impeccable manners.
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 :).
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.
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.
Oh for crying out loud. What a precious little one, you are a good dad. I can tell. Great video.
CHUDD must be around with all those flies there! 😅
That meat looks good! 💯🔥
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
The top blade comes from the shoulder clod
@coalporkman23 If you're going to mention that, might as well throw in the flat iron comes from there as well.....
@@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
Your daughter is so polite, you are a great family ❤
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!
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.
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.
It looked like a Fast Eddys PG 500 from Cookshack.
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.
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
If you take them passed 180-185 they start getting feathery for sure.
That definitely sounds like a winner to me! You’re not going to get a young kid to ask for more of something they don’t like, and definitely not twice.
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.
Arms like tree trunks and he still had trouble lifting that thing!
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
4:19 - That was hilarious!
Can't wait to cook this myself. I think I've seen it at a restaurant depot near me. You're daughter is such a doll.
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.
I cooked a Steamboat Roast on three separate occasions! Interesting roast to cook! Takes two people to load, and two people to take out of the oven! For anyone who don’t know? It’s basically a whole back leg of a cow!
10:50 As someone who loves beef cheek, and boiling bones and connective tissue for stock, that's the good stuff.
I think you should make a video on packaging up left overs and reheating them without being dried out and overcooked
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.
Wow look at her. I remember some of your videos you were feeding her as a baby, can’t wait for her first smoke.
As a former truck driver. I can say i had shoulder Clod at a roadside BBQ stand.You are making my eyes water.
one of our local bbq joints does what they call a brisket confit. They use it for sandwiches and in their beans. This could absolutely be used for that type of thing.
Been cooking this for years on my vertical stumps. Everyone says it’s the best brisket they have ever had 😆
Thank you so much for your guidance and for sharing your knowledge. Love your channel
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.
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!!!
I like how fast it cooks and gets tender but still love brisket flavor the best
My pappy would get two of these and we’d go out to the clearing behind the house and dig out a pit and let them go for about 24 hours, freeze it for a couple days. On the 4th of July, we’d thaw it and warm it and slice it. Can’t hardly find em in St. Louis MO no more.
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.
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.”
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.
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.
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
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
The heart of the shoulder clod( aka cross rib) makes fantastic jerky also.
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.
Flame grilled shoulder steaks with salt, pepper, garlic powder, and butter.. cut across the grain when eating. It's totally awesome.
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.
I did a shoulder clod about 5 yrs ago and all I can remember was the Stall took forever to get through but the end product was outstanding...
I love the leaner cuts on a brisket. I'm going to try one of these.
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
Shoulder clod is great for passing off as chopped brisket at a BBQ.
The entire time I was thinking man this needs to be chop
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.
We come to love not by finding a perfect person, but by learning to see an imperfect person perfectly.
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.
Thank you for doing this. Spending time with my family in Lockhart (Grandparents, aunt and cousin lived there) and shoulder clod was far and away our favorite. Now both Kreuz and Smitty’s has it. I order it online from them
I didn't realize shoulder clods were considered old-school or unique or tricky to find. The meat market i used to work at, we cut them and used and sold them all the time.
We used to use em for cube steak and as a substitute for other cuts (like how we'd used shoulder as boneless "ribs", and steaks, etc ).
We used to use pectorals for shoulder cuts and cubing as well when we would run out of shoulders 🤙🏿
When I cut meat, we always had this on hand.,
Don't think "a little" seasoning is gonna work on that beast 😂.
That would be a great cut to use for the first cook on the 250 I’m building! Good seeing you at EC
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.
Very interesting experiment, Jeremy!!! Thank you. I'm looking forward to your next experiments.
Me too! Especially with the Stick Burner 😁👍👍
Very Awesome across the board! Bringing back a “lost,” cut of meat, and introducing Emma! I know you will have a Solution for you next cook!!! 🎉
I really appreciate you doing segments like this...displaying alternative, cheaper cuts of meat. Looking forward to your more definitive verdict on this cut.
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.
That thick end looks like it would be good for a rare roast beef cooked by itself
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 !
Seems like, overall, there are two main considerations...
1) That looks like a LOT more trim-work to do compared to any brisket. Partly because of its size, and partly because it seems like since it's a cut nobody wants, they're kinda sloppy about chopping it out, to preserve whatever more popular cuts happen to be next to it. It's not a big deal because obviously you can use the trim for other things, but it looks like it takes a lot longer to do, and that it's not as straightforward in what to trim, as a brisket typically is.
2) With so many different muscles in it, finding the right way to slice it seems really tricky. It doesn't look like there's a single "halfway" spot where you can change the direction of the slicing to suit a different muscle, like with brisket. The only practical alternative might be to figure very roughly which direction most of the muscles go, and cut against that general grain of the muscles...and just accept that some of it won't be sliced the best.
Other than that, it seems to be a success. I guess if someone is willing to put in the extra effort for the sake of half the price...it seems pretty worth it? That is a LOT of pretty good meat for a really good price by comparison.
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.
My 3 kiddos love bbq, the best reactions when they want more!
Steven Raichlen did a shoulder clod in an early season of Project Smoke, and I've been wanting to do one ever since
I have cooked many of these. Try cooking one without trimming it at 200 degrees at 2 hours per pound. Leaving all of that fat on there will protect the meat and will render. Most of us do not have this kind of time on our hands but man, talk about phenomenal.
Not only great BBQ, but a great parent! You can tell a lot about people based on how their kids behave, and your daughter is super polite!!! Thanks for this test, I will have to try this on my offset, you know, a REAL BBQ 🙂
Lower temp and a must wrap. Obviously the little one was digging it!!! Love it❤
Shoulder clods, aka whole top rounds, are INCREDIBLE. Another great cut, but not as economic, is whole sirloins. Back in the 1960's when the market would have a sale on whole sirloins, we'd buy one and have the butcher grind it up for hamburger, separating the fat from the meat, then we'd mix our own hamburger depending on what we were going to make with it - some recipes need more fat or less fat and we'd mix it for what we were going to be cooking. Much cheaper than buying ground sirloin in the individual packs and the flavor is fantastic for everything in which you use hamburger.
I have smoked shoulder clod like brisket for years. It is a great cut of meat!
When I was young, we used to go help all our neighbors do they're cattle round ups, and they would come help us. The host family would serve a couple of these (30-40 or so people) this WAS BBQ to us. It makes the best chopped beef sandwiches. Tastes better with sauce than brisket. It was cheaper than brisket then, too. And brisket was cheap.
We have been cooking this cut for forever. It’s a great choice
I think if you break it apart, separating the muscles before slicing you can offer everything from burnt ends style meat, to sliced meat and pulled beef sandwiches from the larger "potroast" looking meat in the middle, add sauce and a roll and slaw and keep moving at a price, far lower than brisket.
At the meat packing plant I worked at shoulder clod was the favorite thing to purchase with our employee discount. We'd go expensive for parties but day to day shoulder clod all the way
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.