Where to find Beef Clod

So.. Jamieson22 and I were chatting about when might be the best time to fire up some brisket on the smoker (the man makes a KILLER brisket) and he asked if I could track down a whole beef clod. From what I gather with a bit of research in the NPC the beef clod is taken from the chuck and is essentially the boston butt of the cow (in that it is the area of muscle above the shank). It's IMPS/NAMP is #114 and they typically weigh 13 to 21 pounds.

So if any of you BBQ'ers or food professionals know where I could pick one up retail or a wholesale place that will sell one over the counter let me know.

Beef Clod readied for smoking

No idea where to find it, but BBQ University just had this on last weekend!

It looked fantastic when he was done!

Let us know where you find it. Perhaps Peoria Packing may sell you one?

You should be able to order one from any butcher shop without any problem. You have the numbers necessary to do it.

HI,

I guess I am bit of a clod (couldn't resist it), but I am trying to understand what the end product of your smoked clod will be. The shoulder/butt on the pig is the key ingredient for pulled pork. Will the beef clod be tender enough to be pulled? Is it an easier cut to cook than a brisket? Details! I want the details!

Thanks!

Regards,

You can see a preview of the episode that just aired last week

http://bbqu.net/season4/402_4.html

Basically he sliced it almost like brisket and then put it on sandwiches.

Looked fantastic!

Cathy2 wrote:HI,

I guess I am bit of a clod (couldn't resist it), but I am trying to understand what the end product of your smoked clod will be. The shoulder/butt on the pig is the key ingredient for pulled pork. Will the beef clod be tender enough to be pulled? Is it an easier cut to cook than a brisket? Details! I want the details!

Thanks!

Regards,

Here are a couple of pictures of a clod that some of my friends back in Boston did. Basically it looks like a roast.

Out of the smoker:




and chopped: