Bought my first clod

[SuperDave]

I went to Cash & Carry last night with an open mind to picking up a piece of beef and letting what looked good make my decision.  As much as I've been wanting to do a beef clod, I've had a hard time justifying a 25 pound hunk of meat.  Well, I found a 17 pounder that I could convince myself was just cooking a big packer brisket.  I plan on starting the smoke on Friday morning and see where it goes from there time wise.  Details and pics will be forthcoming.

 

[RG]

I am looking forward to this! I've debating on buying a clod for years, now you can be the guinea pig, lol!

 

[SuperDave]

Let the preparation begin.  Started by removing silver skin on bottom side and trimming fat cap on the top side.  Now it is resting in a cooler with brine overnight.

 

[SuperDave]

Brined, injected and now taking a nap in the smoker.

Clod, GOSP & some Kirkland mesquite seasoning.

Pork Butt, Great Basin Rub, garlic powder, onion powder & brown sugar.

 

[SuperDave]

Moinks just came out of the smoker for saucing.  YUM! I struggle not to just eat them like this.

 

[SuperDave]

Pork butt just hit 170 so I'm pulling it to finish tomorrow with appropriate rest time before party start.

 

[BedouinBob]

Hey Dave, what size is the butt and how long and to what temp to have it ready to go? Still 195? I am interested in a clod so I can't wait to see your results. Do you know how that stacks up with a steamship round?

 

[SuperDave]

Bob, the butt will be pulled and the clod is sliced like a brisket.  I will take the butt closer to 200 and the clod to 195.  I can not compare to a steamship round as I have not had that cut and since this is my first clod, I'm excited as everyone else to see the results. 

Butt was an 8 lber and I'm going to assume 3 to 4 hours to hit my finish temp. 

 

[SuperDave]

Just pulled the clod at 170 to reserve for finish tomorrow and couldn't resist a taste test.  I find myself speechless other than,

Unfreaking believable!

 

[DivotMaker]

OMG is RIGHT, Dave!  I bet that is one scrumptious piece of beef!!  Nice job on all!! 8)

 

[BedouinBob]

Dave, I just slobbered. That is a scrumptious looking result! 

 

[SuperDave]

Seriously guys, I'm not remembering a piece of beef ever feeling like this in my mouth.  This is holiday meal status for me now. 

 

[DivotMaker]

I'm definitely going to have to find one of these!!

 

[gregbooras]

It looks amazing!

I have to see if I can even find a clod in my area

Greg

 

[tnlyne]

I've not heard of that but it sure likes mighty good. Looks like a good party hunk of meat. So, would you say it's done at 170 then and ready for consumption? Or are you finishing it to 195 still?

 

[SuperDave]

The party was a hit and all the food was well received.  Just a couple last shots of the meat before it went to the lions.

 

[SuperDave]

Tman,
I took it to 195 today.  I think since this was my first crack at this, I'd say that 195 was great but that I might try 185 next time.  I still think that the marbled tip was worth the price of the whole cut. 

 

[gregbooras]

Dave,

What temp did you put it in the oven and how long did it take to come up to 195 degrees.

Thanks Greg

 

[SuperDave]

Dave,

What temp did you put it in the oven and how long did it take to come up to 195 degrees.

Thanks Greg

I put it in the SI at 250 and it took a little over 5.5 hours to get to 195.  The pork butt finished about a half hour before the beef, which I had cut in half when it was cold so the pieces were approximately the same size as the butt. 

 

[gregbooras]

Great to know for future reference!

Thanks Greg