How to Cook Beef Shoulder Clod: Methods and Recipes

The article discusses the shoulder clod, a large cut of lean beef with an intensely beefy flavor. Typically weighing between 15 to 30 pounds, it can be smoked or braised whole, though it's often cut into smaller parts for steaks and stews. Commonly known as Arm Roast, Clod Roast, and several other names, it originates from the Chuck Primal cut. This cut is popular in Texas barbecue, often smoked for 12 to 16 hours, and can also be braised in a large pot. The internal temperature should reach 203°F for optimal tenderness. It’s a cost-effective cut on a per-pound basis but can be expensive due to its size. Notably, it shouldn't be cooked from frozen.

Key Points:

1. Cooking Methods:

   • Best smoked at 225°F for 12-16 hours.
   • Reaches optimal tenderness at 203°F internal temperature.
   • Can also be braised but requires a large pot.

2. Uses and Costs:

   • Suitable for feeding large crowds.
   • Costs between $50 and $100.
   • Leaner and less tender than brisket but with a robust flavor.

3. Historical and Modern Uses:

   • Historically used in Texas barbecue before brisket became popular.
   • Identified tender muscles within the clod used for flat iron steaks, shoulder tender medallions, and ranch steaks.

Recipes and Tips:

• BBQ Shredded Beef Tacos: Slow-smoked beef roast braised with garlic, orange, and lime juice.
• Leftover BBQ Sandwich: Transform leftover steak into a French dip sandwich.
• Beef Pot Roast: Cook pot roast to tender perfection on the Traeger grill.

Additional Resources:

• Traeger app for recipes and grill control.
• Support and warranty information.
• Learn from pros with Traeger classes.

Exploring the Versatility and Flavor of Shoulder Clod

The shoulder clod is an often overlooked but highly flavorful cut of beef, perfect for those who love a robust, beefy taste. This cut, weighing between 15 to 30 pounds, is a staple in Texas barbecue and has a rich history and versatility that makes it a gem for both smoking and braising.

Historical Significance: Before brisket took center stage, shoulder clod was the star of slow-cooked Texas barbecue. This tradition still lives on in some of the oldest barbecue spots in Texas. The clod's history is not just limited to smoking; it was also a go-to cut for stews and ground beef. In the early 2000s, research from the University of Nebraska brought to light the tenderness of certain muscles within the clod, leading to the popularization of flat iron steaks, shoulder tender medallions, and ranch steaks.

Cooking Methods: Smoking remains the most celebrated method for preparing shoulder clod. Smoking at 225°F for 12 to 16 hours until the meat reaches an internal temperature of 203°F ensures a tender and flavorful result. This method, although time-consuming, infuses the meat with a deep, smoky flavor that is unparalleled. For those who prefer braising, a large pot and patience are required to achieve the desired tenderness. The clod's lean nature means it needs slow cooking to break down the fibers and enhance its flavor.

Cost and Availability: Despite being one of the least expensive cuts per pound, the sheer size of shoulder clod can make it a significant purchase, often costing between $50 and $100. Its availability is limited in regular supermarkets and may require a special order from a butcher. However, for those willing to seek it out, shoulder clod offers exceptional value and flavor.

Culinary Uses: Beyond traditional barbecue, shoulder clod can be used in a variety of recipes. Slow-smoked beef roast can be shredded for tacos, offering a handheld delight packed with garlic, orange, and lime juice flavors. Leftover steak can be transformed into a spicy and savory French dip sandwich, making the most of every bite. For a more traditional meal, a pot roast cooked on the Traeger grill delivers tender perfection with minimal effort.

Conclusion:

The shoulder clod is a testament to the rich culinary traditions of Texas barbecue and offers a versatile and flavorful option for meat lovers. Whether smoked or braised, its robust beefy taste and lean profile make it a worthy addition to any barbecue enthusiast's repertoire. Embrace the art of slow cooking and discover the deep, satisfying flavors of shoulder clod.