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Help with a beef clod please!

Started by KyNola, August 29, 2010, 05:22:12 PM

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KyNola

I have an 11.25 pound round sirloin tip roast that I bought at Sam's for $2.68 per pound.  I didn't think that was too bad of a price.  Got it home and turned it over.  It's Angus!  It's also about the size of a basketball. :o

Now, I know FLBR and CRG have done these so....come on guys.  Tell me how to smoke this thing.  Going to slice it thin for sandwich meat after it's done.

classicrockgriller

That's a deal! Angus Sirloin Roast.

My Family doesn't like it as rare as FLBR does his and Hal

will shoot me if I mention the IT I use, so I'll keep quiet and watch. ;D

I bet it will be good.

FLBentRider

Rub it down and put it in your MAK. I used Salt, pepper and granulated garlic.

I'd use the pellet boss to run it on "Smoke" for four to six hours.

Then 200F until the IT is 120F for rare - during FTC it will rise about 5 degrees.

130F for medium rare, any higher and the yelling starts.

I put mine in the fridge for a day or two before I sliced it on the deli slicer.

The last one I bought I made jerky nuggets out of. Lots of cutting, I went back to eye round.

Keeping the temp low promotes even cooking and prevents moisture loss.
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KyNola


SouthernSmoked

Damn that sound good :) - I'm heading to Sam's later today.

KyNola, keep me updated on how you decided to do this and thanks for the post.
SouthernSmoked
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FLBentRider

Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

SouthernSmoked

SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

KyNola

Thanks for posting the thread from your earlier smoke on the sirloin roast, FLBR.  I rememberered you had done one, was just too lazy to look it up. :D

Will be referring to it this weekend for sure.

Caneyscud

For a second there Larry, I thought you were going to go all Texan on us by doing a clod.  But turned out to be a Sirloin Roast.  FLBR has it knocked cold.  I always put lots of s & P on it for good measure.  Much over 130 - might as well stick in a pot and make pot roast. 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

KyNola

Sorry for the wrong term Caney.  Since I'm not a Texan, what is a beef clod in Texas smoker land?

FLBentRider

Quote from: KyNola on August 30, 2010, 09:17:31 AM
Sorry for the wrong term Caney.  Since I'm not a Texan, what is a beef clod in Texas smoker land?

I actually saw a cut labeled "beef clod" at a local grocery store the other day. I was not in a position to buy it, however, but I will be going back.

FWIW it was at a Publix.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

Caneyscud

Quote from: KyNola on August 30, 2010, 09:17:31 AM
Sorry for the wrong term Caney.  Since I'm not a Texan, what is a beef clod in Texas smoker land?

A clod is a dumb, fat, stupid, obnoxious Know-it-All, white-haired Transplanted Texan - and I resemble that remark!


A clod is part of the beef shoulder and commonly ranges over 20 pounds.  Think of a huge Chuckie.  Usually very inexpensive and used for a lot of roast beef, especially in institutions.  Some BBQ restaurants will cook a clod and use it for chopped beef.  I used to be able to buy clods from Sams, but there is one meat packer here (Robert Reggs) that sells them and they are so much better and more tender.  He says its the real clod and Sams sells a Chuck Clod. 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

KyNola

Quote from: Caneyscud on August 30, 2010, 09:47:12 AM
Quote from: KyNola on August 30, 2010, 09:17:31 AM
Sorry for the wrong term Caney.  Since I'm not a Texan, what is a beef clod in Texas smoker land?
A clod is a dumb, fat, stupid, obnoxious Know-it-All, white-haired Transplanted Texan - and I resemble that remark!
A clod is part of the beef shoulder and commonly ranges over 20 pounds.  Think of a huge Chuckie.  Usually very inexpensive and used for a lot of roast beef, especially in institutions.  Some BBQ restaurants will cook a clod and use it for chopped beef.  I used to be able to buy clods from Sams, but there is one meat packer here (Robert Reggs) that sells them and they are so much better and more tender.  He says its the real clod and Sams sells a Chuck Clod. 
Didn't mean it that way at all.  Sorry if that came across wrong.  So essentially it would be sort of like the Boston Butt cut for beef?

Caneyscud

only much bigger.  Think 3 x bigger.   
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

classicrockgriller