Smoked Beef Shoulder Clod - How To Smoke A Beef Shoulder Clod 

Brother T! I appreciate you brother. I know you speak with your heart and your comments are appreciated. I was way out of my traditional "comfort zone" on this cook but we made it happen. I bet the flavor will be absolutely delicious on my offset smoker. Thanks so much brother!🤘

Thank you, yes sir.

LOL! The only piece missing would be the hooves and the horns!🐃 🤣 Thank RY!

Restaurant depot has them. Free to the public 👍

Hey David! I was a little nervous but once I got into trimming it and seeing what needed to be trimmed it was pretty simple. I highly recommend it. 👍🏼

Hello Michael! It was really thick...like 5 inches at least. The smoke flavor penetrates some but not all they way to the middle. The bark had amazing flavor from the garlic Jalapeno and beef rubs. Next time I'll probably inject some flavor...especially on the thick roast section. Great question buddy.👍🏼

Nice Rob! I bet it would come out really tasty on an offset like at Kreuz. Thanks for watching buddy.👍🏼

I know right! Thanks so much for watching Red! Happy New Year to you and your family.

Central valley California, my grandpa used to cook in the ground to. Shred it up and make deep pit sandwiches and tacos. Good memories.

Sounds amazing. Great way to feed lots of people.👍

Nice Joshua! You're going to love it!👍🏼

Hey Michael! Thanks bro! It was really tender, even the slices were really tender. 😉

Glad I could help buddy! Give it a try, you'll love it. 👍🏼

Thanks so much Blevin. I had no idea that flat iron Steaks came from the part I shredded. I did research on this cut and found some really interesting things about the shoulder. Thanks so much for watching brother.👍🏼

Thanks for watching Charles. It's all in my deep freezer now. Will be eating that for months. 🤘

Hello IX, the heat isn't as intense on the top shelf is the reason I smoke 95% of my cooks on it. I could cook on the bottom shelf but I'd do one of 2 things different. 1. Leave more of the fat on to protect the meat. 2. Lower the temp to 225 or maybe 250. Both the pulled and sliced were extremely tender. I couldn't really see the grains of the beef on the roast part but I'd slice it exactly like I did on my next one. Thanks for watching and enjoy your briskets. 👍🏼

Thanks Kent. I loved the challenge for sure. I even told my wife I was nervous because I didn't know what to expect when trimming or what the end result was going to be. One I was in, I was committed to make it work. Thanks so much for watching buddy.👍🏼

Hey Robert! That's the flat iron Steaks (top blade roast). Absolutely you can just smoke it and end up with the same results. If you can find it before they cut it into Steaks that would be perfect. Thanks for watching Robert.👍🏼

Thanks 4 season's! I appreciate you watching.👍🏼

Hello J&D! Thanks so much for being such a loyal subscriber. This cook was something new for me and I'll smoke a shoulder clod again. It's a very interesting cut of meat and extremely tender. Happy New Year to you and your family as well.👍🏼

Oh baby! Now you're talking! You might wanna smoke one of these for the squad you're having over next month. #makesomedarntacos

@@SmokinJoesPitBBQ maybe YOU should come through and smoke one for us bro!

@@TheDawgfathasBBQ 😁

Absolutely they would be.👍🏼

Hey Calvin. I think pellet smokers are working their way into every home and will continue to. They have a place because of how easy they are to use and the BBQ it smokes is really good. I think the working class today is busier than ever so pellet smokers are becoming more and more popular. Next time I'll smoke one on my offset and I bet it will come out amazing. Your opinion is valid bro, I appreciate you watching.👍🏼

Thanks Jose! I really enjoyed trimming this shoulder clod. I know it probably sounds crazy but I really enjoy trimming.😁👍🏼

Thanks James! It was an interesting cook brother. Thanks for watching. Happy New Year bro!🤘

Thanks so much Blake! Great having you here buddy.🤘

Hello Louis! Thanks so much for watching buddy. It's a ton of meat.🤘

Hello Sakuna. Thank you so much for watching. I love your lives and videos. I was in Germany at a young age and fell in love with the castles there. Have a safe and Happy New Year!

Thanks so much for watching Steve!👍🏼

I think you and Deb would love it!👍🏼

Hey Panther! I love the B & B pellets. The flavor isn't overwhelming like raw mesquite on an offset. I found that the B&B pellets leave very little ash and the flavor is spot on. 👍🏼

@@SmokinJoesPitBBQ always love seeing the 640 in action since that's my weapon of choice. I'm always tempted to buy an offset of course. But did you see Joe's smokehouse video comparing his 640 with a smoke tube vs his LSG offset, and he said the smoke flavor was very very close with the addition of the smoke tube. Seeing that video has lessened my constant urge to buy an offset. If I can get very close to offset flavor with my 640 with a smoke tube, it's hard to beat the convenience. Esp since I have 2 small kids and a wife to keep happy. Just rambling now, but merry Xmas and hope you have a great 2020

Thanks Jose!👍🏼

Oh yeah brother. A nice hot fire roasted salsa with a tall ice cold beer would be amazing! Thanks so much for watching Ryan!👍🏼

Hey Brian! Thanks so much for watching. It's a really interesting cut of meat and very lean. I would inject it if you can find one. 👍🏼

I’ll remember that!

Thanks Len!👍🏼

Restaurant Depot

Hello Paul, best sprayer ever. Here you go sir. www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=

@@SmokinJoesPitBBQ Thanks for the info

They use to be popular until brisket became popular during the 60's

@@earnestmeriwether7273 You are right. Clod is old school Texas BBQ. I say clod is original Texas BBQ. Then brisket became popular because it is easier to cook and was just as cheap. We used to smoke all the off cuts that were tough if cooked any other way. As a kid growing up, we used to wrap a clod in wet cotton sheets and put it in a ground pit cover it with dirt and dig it back up after about 12 hours. True pit bbq. Not smokey but very tender.

Hey Tommy! Yeah bro, it is a very interesting cut of beef. This was my first time trimming and smoking a shoulder clod so it was a little intimidating at first. The fat cap that I left one pretty much dissolved 100%. Thanks for watching brother.👍🏼

Hey Lonny! That sounds good! Did you boil the root beer or do you use it out of the can to baste?👍🏼

@@SmokinJoesPitBBQ right out of the can !! Mr joe . Came out pretty good !!!! Thanks for the reply !!:)

Thanks Kent. How do you make the dried beef? Is it like jerky?

I will get my buddy’s exact recipe and send it to you. Me is far better at making it than I am !

Hey Chris! So I sampled what I did on video and I had 1 taco. My wife also have 1 taco and my daughter just tasted a slice. The rest is vacuum sealed and already in our deep freezer. 👍🏼

Awesome! I didn’t know if you donated to like a home or retirement place.

Hey brother Rik! I've been wanting to smoke one of these for over a year now. It is a little intimidating since I've never smoked one. Once I started trimming, it was pretty simple. Hope this video helps those that have never trimmed or smoked one. 👍🏼

Smokin' Joe's Pit BBQ dope! It looked fire!! I will MOs def let u know when I do one!!!

Hey Omar! LOL! That's freaking hilarious! Thanks so much for watching and Happy New Year to you and your family as well.👍🏼

Thank you! I need to smoke one of these in my big offset smoker one day. 🤘

I pulled the shoulder at 200°. I opened up the foil to let the excess heat out for 5 minutes then covered it.

Roger that 👍👍

Thank you Steven. 👍

Yes sir. I spoke to a butcher recently and he said its connective tissue. Thanks for watching buddy.🤘

Loved the video. Great piece of beef for barbecue at a great value. Had it last time I visited Texas.

Very nice! Enjoy your cook. 👍

I figured it was a few. Thanks for watching 👍🏼

You got that right Britt! It's a very interesting cut of beef. I'll be smoking this again but on my offset. I bet this meat in a chili would be so freaking good! Thanks so much for watching buddy!👍🏼

@@SmokinJoesPitBBQ Can't wait to see Pepe put a whooping on one...

What's your issue with them both???

Bro, I bet I can change how you feel about a pellet smoker.