How to prepare and smoke a Beef Clod

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How to prepare and smoke a Beef Clod

June 10, 2007 by bigironbarbecue

This was the first Clod I have ever tried. It turned out to be really simple and really good.

Traditionally, this would be served with sliced onions, jalapenos, cheese, pickles and avocados….don’t forget the two pieces of white bread for a Texas Style BBQ.

As for here at The BigIron, we like to serve it with some beans, cole slaw and some crusty bread.

Have a great Weekend.

God Bless

Posted in BBQ, Beef and Pork, Big cuts of meat, chuckwagon, family, Food, food and drink, Food videos and presentations, Fun Stuff, grilling, midwest beef, On the Menu, Recipes, tips and tricks, Video BBQ, Wood smoking, You gotta have the goods | 7 Comments

7 Responses

on June 11, 2007 at 6:41 am | Reply The Meatriarchy » Blog Archive » How to prepare and smoke a Beef Clod

[...] to prepare and smoke a Beef Clod Big Iron Barbecue has instructions on how to smoke a beef clod (a beef shoulder – common in Texas). Mmmmmm [...]
on July 10, 2007 at 8:56 am | Reply carnealfuoco

Hi dear bigIron! I like this topic, congratulations 4 the blog too!

Greetings from the italian barbecue fans community
carne al fuoco – il piacere del barbecue
on July 10, 2007 at 1:15 pm | Reply bigironbarbecue

Ciao,

Grazie per le osservazioni e ciao dalla comunità italiana. Ho dovuto utilizzare un traduttore per questo in modo da perdonare tutti gli errori.

Comunicare più successivamente,

-BigIron
on December 13, 2008 at 9:48 am | Reply Brad

Thanks for the video … I’ve done many briskets, but this is my first clod.

Brad
McKinney, Texas
on December 14, 2009 at 9:47 am | Reply Mike Brehm

I had never cooked a beef clod before, but yesterday thanks to this video I successfully did. Again thanks for the site and for keeping it live for us casual backyard barbecuer’s.

It took me 10 hours to smoke my 13lbs clod. It was about 40 and rainy weather, but the way it tasted made putting up with the poor weather worth it. Everyone at our holiday gathering loved it.

This was my first clod but it will not be my last!

Mike
Indianapolis, IN
on April 7, 2010 at 1:21 pm | Reply Marion

I came across this when I googled the defination of clod as the word (clod) was on a television quiz show and no one here had ever heard of it!
I live in the UK and think I can say with confidence that no one over here has ever cooked just a big piece of beef – especially in a BBQ! Mind you it wouldn’t fit into our ovens here either LOL!
I must say however, that it looks very tasty and hopefully one day will have the opportunity to try it.

Best Wishes
Marion
on November 19, 2010 at 10:15 pm | Reply Matt

Hello,
I am trying to find some information on smoking beef clod. I have a 14lb beef clod that I am currently wet-curing for 2wks, then plan on smoking. I normally smoke brisket, do the “pull temps” (185-190deg) vary or are they about the same? Also, as beef clod is typically less fattier than brisket, does the cooking time tend to be shorter so as not to dry out?
If any of these are dumb questions, please forgive, I am relatively new to smoking.
Thanks for your time and effort.
-Matt