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.
Other Common Names
- Arm Roast
- Clod Heart Roast
- Clod Roast
- Cross-Rib Roast
- English Roast
- Shoulder Center Roast
- Shoulder Pot Roast
- Shoulder Roast
- Chuck Primal
Shoulder Clod Cooking Methods and Tips
Typical Cooking Methods
General Cooking Recommendations
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!
How to Cook Shoulder Clod on Your Traeger
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 FAQs
Is Shoulder Clod a Good Cut?
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.
How Much Does Shoulder Clod Cost?
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.
How Do You Know When Shoulder Clod Is Done?
Shoulder clod is done when the meat is extremely tender, reaching an internal temperature of 203 degrees Fahrenheit.
What Is a Shoulder Clod Best For?
A shoulder clod is best for smoking outside over low temperatures — and for feeding a big crowd.
Can Shoulder Clod Be Cooked From Frozen?
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.
Interesting Facts About Shoulder Clod
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.