Beef Clods

[Smokeville]

This comes from the pulled beef thread....

What's your experience with beef clods? I can get them here for about $2.50/lb and they weigh about 15 lbs.

How do they smoke? Recipes anyone?

Rich

[Caneyscud]

I have not done one in a Bradley, but....... in other smokers - yes.  

Think of a clod as a big ole chuck roast (it's from the shoulder - chucks come from the clod area), so treat much the same way as a chuck, or for that matters - a brisket.   Just bigger and will take longer.  I usually sprinkle on some rub, and pop in the smoker set at 225 or so and let it go until done.  Well except for the mopping.  In one of my bigger smokers it takes an hour per pound or a little less.  In a Bradley, I don't know.  As most people pull or shred them, a higher IT of 195 or so, them let it rest and/or FTC it.  They are like a butt in many ways including being very forgiving. 

Many bbq restaurants use them, especially when making beef bbq sandwiches.  Stories abound how guys would smoke up a clod, shred or chop and put it all in a roaster, mixing with the cheapest bbq sauce they could find and serve it on the cheapest white buns they could find.   Even some of the good'ns cook clod.  I know Kruez's used to and I guess they still do.  

Lots of caterers also use them for roast beef.  With a pan and an oven big enough, some great roast beef can be produced.  

[classicrockgriller]

Here where I did a 17 lb'er aka Chuckzilla:

http://forum.bradleysmoker.com/index.php?topic=15050.0

[Up In Smoke]

Here where I did a 17 lb'er aka Chuckzilla:

http://forum.bradleysmoker.com/index.php?topic=15050.0

CRG the last time i saw something trussed up like that it involved spandex and a laundramat in north Georgia.
I still have not done a chuck roast, do they come out juicy? i am afraid that it will dry out kinda like a brisket.....maybe a little less.