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
[…] 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 […]
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
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
Thanks for the video … I’ve done many briskets, but this is my first clod.
Brad
McKinney, Texas
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
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
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
Hey BigIron,
I’ve been grilling for years and thought I’d try to smoke food for a challenge. I found your site while looking for”Tips Of The Trade” and I got to tell you…well…Thank You!!! So much info and well presented…really easy to follow your leads and tips. I feel confident now to try my hand at smoked meat. Thanks again and keep it coming!!
A fellow smoker…:)
Hey Big Itton..great video..really enjoyed it. I’m doing a 18.34 lb clod tonight. Do you remember off hand how many pounds yours was? I konw the cooking time is based on internal temp, but I would love to get a rough time frame so I don’t over or under shoot it. Thanks again
Thanks for sharing your knowledge and recipes, I´ve watched this and the long arm roast and they help me alot! God bless you
I have a few turkeys ,pork loins and spare ribs under my belt so I wanna try something like this. I’ve heard that some people just leave it on the whole time without foil but I don’t want it so dark plus don’t wanna risk it turning out dry after all the work. When is the best time to foil? Go for color or a certain temp? I would really Appreciate any help.
Sorry this is so late in answering. I should have foiled in the beginning of the cook. Alot of the time I have found that it will get too dark because of too much smoke, especially in a smaller smoker. Tint it in the beginning for about an hour.
Thanks for asking