Shoulder clod is a very large cut of lean beef. The clod has an extremely beefy flavor and lean meat. This 15- to 30-pound cut can be smoked or braised whole but is usually cut into parts for steaks and stew meat.
Shoulder clod is a classic cut of Texas barbecue where pitmasters smoke it whole for 12 to 16 hours. Shoulder clod can also be braised — but you'll need a huge pot!
To cook shoulder clod on your Traeger, smoke it at 225 degrees Fahrenheit for 12 to 16 hours until the internal temperature of the meat reaches 203 degrees Fahrenheit.
Shoulder clod is a good cut for smoking and serving a crowd. The round-shaped clod weighs between 15 and 30 pounds. The meat is leaner than brisket, so it isn't as tender. But it does have a fantastic beefy flavor.
A whole shoulder clod will cost at least $50 and possibly close to $100. On a per-pound basis, it is one of the least expensive cuts, but because it is so large, a whole cut is quite expensive. Supermarkets and even specialty butchers don't normally carry shoulder clod — expect to special order it.
Shoulder clod is done when the meat is extremely tender, reaching an internal temperature of 203 degrees Fahrenheit.
A shoulder clod is best for smoking outside over low temperatures — and for feeding a big crowd.
No, shoulder clod should not be cooked from frozen. It is a very large cut and would take too long to reach the desired internal temperature.
Before brisket, shoulder clod was the star cut of slow-cooked Texas barbecue. Some of the older spots still serve shoulder clod, but brisket is prized because its meat is the most tender.
If not cooked whole, the clod was often used for stew or ground beef. Then in the early 2000s, University of Nebraska researchers identified three tender muscles within the clod. These muscles are among the most tender in the animal, and are now sold as flat iron steaks, shoulder tender medallions, and ranch steaks.
Say hello to handheld happiness. Beef roast is slow-smoked then braised in a garlic, orange and lime juice mix till it reaches tender, pull-apart perfection. Pile on homemade pico and finish these tacos off with avocado & queso fresco.
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