Texas Beef Brisket. 'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+"://platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs"); The College of Agriculture and Life Sciences is the largest of its kind in the U.S. with 400 faculty members, including winners of prestigious awards like the Nobel, Wolf and World Food Prizes. How about this: "Shoulder Deluxe, the King Cut of Beef!" It doesn’t get easier than throwing this cut of meat in your slow-cooker. Below are just some of the many fabulous ways to enjoy your brisket, and there’s something for all palates—and levels of patience. Would appreciate any input on differences between doing a chuck roll or a shoulder clod. You might see it labeled as "top sirloin steak" or "top sirloin filet." Or perhaps just "Beef Royale"—get the shoulder out of it altogether, lest Texans associate it with pulled pork. The beef shoulder clod is fabricated from a beef chuck, or the shoulder area of a carcass. It can weigh from 13 to 21 pounds, and in butcher-speak, is known as 114 NAMP. Barbecue has its roots in using tougher, less valuable cuts of meats although today some barbecue establishments even cook prime rib as one of the menu items. It's a good bit leaner than brisket, and it has a much more intense beefy flavor, too. emThe menu board at Smitty's puts a touch of marketing spin on, Shoulder Clod: Texas's Forgotten BBQ Star. The portion of the rib used can be anywhere from 2 to 6 inches in length and typically includes some lean and fat overlying the rib bones. Southern Living is part of the Meredith Home Group. 1. Who says shoulder clod can't make a comeback? Sirloin Steak. Shoulder Clod Arm Roast. Significant cost differences? Slow Cooker Brisket & Onions. Since it's a thicker cut, it tends to not be smoky throughout, but the versions I tried had great crusty, smoky edges from the heat of the pit. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor. These are some of the most famous cuts of steak, ranked from the very worst to the very best. Clods – Clod is not the most appealing name for a meat cut, but a beef clod can be an excellent choice to barbecue for a large number of edible portions. RUB. What you might not realize is that, sort of like Mickey Rooney, shoulder clod used to be a big star before getting relegated to supporting roles. Yields of cooked, trimmed lean are approximately 50% of the raw weight of the brisket. Brisket Recipes. Beef Clod Heart is a cut of beef that is not seen too often here on the West Coast. Rarely will you see a whole clod displayed at a meat counter. 2 tablespoons sugar. Brisket flats are considerably leaner, both in fat covering and especially within the muscle itself. Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. The #114E can be menued as pot roast or a mock brisket and is often referred to as the Short Clod or Clod Heart. A shoulder clod is the size of a volleyball, checking in somewhere between 15 and 20 pounds. Corned Beef vs. Brisket. Pull the shoulder clod and let it rest for a bit. I suspect much of the cut's challenges might come down to its name, for—let's be honest—"beef shoulder clod" isn't exactly a name that sells. This area, commonly referred to as rib, plate or just short ribs is the most common area of the carcass used for short ribs. Beef sirloin is another large section of the carcass that runs from the … On this cook, I smoked up a 24 pound Certified Angus Beef shoulder clod on my Yoder YS640 pellet smoker. 2. Now, you might think this would help move the shoulder in this age of fat-phobia and nutritional nannyism, but I suspect those who are lining up next to the open-fire pit at Smitty's aren't there for health food. Enjoy! Beef chuck has so much strong connective tissue, it takes much longer to break down than a short rib or a brisket. !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)? This portion, or “subprimal” is commonly referred to as chuck short ribs. Briskets tend to have high levels of connective tissue, which require longer cooking times at low temperatures. Beef Short Ribs – There are two areas of a beef carcass where short ribs are obtained. Then there's beef shoulder clod, which is, at best, a bit character actor, getting upstaged by smoked sausage and even turkey. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 70 Wedding Vow Examples That Will Melt Your Heart, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Traditionally, beef and pork cuts are most common, but poultry (chicken and turkey) is widely prepared, and lamb and goat are  regional favorites. The beef shoulder clod is fabricated from a beef chuck, or the shoulder area of a carcass. The fact that it's such a thick cut exacerbates that effect, given how long it takes for heat to travel through a piece of meat. Beef shoulder clod is cooked a LOT at Smitty's in Lockhart, TX. From what I've read, you can smoke the shoulder clod similar to brisket or chuck roll. The major muscle in “meatier” short ribs (usually the three most anterior or toward the front of the rib) is the serratus ventralis muscle which tends to have a great deal of “intramuscular” fat commonly referred to as marbling. Click for a hub of Extension resources related to the current COVID-19 situation. Although marbling is often equated with tenderness and flavor, short ribs should be considered as one of the cuts requiring long-time, low-heat cookery for maximum tenderness. No one was smoking brisket in Texas until wholesalers started shipping vacuum-packed individual cuts in the 1960s. Back Ribs – Beef back ribs are the “upper” portion of the seven ribs (usually ribs 5-12) that are attached to a beef rib or ribeye. Learn how to season this Southern kitchen staple in five easy steps. All Beef Roasts Aren’t Brisket The expensive and impressive standing rib roast is sure to impress your guests, but you don’t need to break the bank to serve a respectable, tasty, tender beef roast. Tweets about "#tamubbq" The cut can usually be purchased with a fat cover on one side or completely “denuded” (a term used in the meat industry to denote muscle that has had virtually all the fat removed from the outside of the cut. The rib bones are removed along with the rib intercostal muscles that are located between the ribs, so you can always distinguish beef back ribs from beef short ribs by the location of the major lean deposits on the rib. Tri-tips are much smaller (2-3 pounds) and edible portion can be close to 100% for “denuded” to approximately 70% for those with a layer of subcutaneous fat. Smoked Beef Shoulder Clod Related Recipes. There are two of these muscles, a larger rectangular slab called the “flat,” and a smaller triangular portion called the “point.” There’s a layer of fat around the outside of the brisket and … Gives brisket a really good run for the money! Beef brisket and corned beef brisket may be confusing to some people as though they refer to the same meet with the other having corn. A thick cut, it tends to be cooked fairly quickly—just four and a half hours on the hot pit at Kreuz. Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. Internal temperature of a tri-tip can be much lower than previously mentioned cuts and still be tender. Basically, any roast cut from a steer or heifer is considered a beef roast. When interviewed for a spot in a BBQ book I bought a while back, they said they cook them at 400 for 4-6 hours in their pits as needed. It's a good bit leaner than brisket, and it has a much more intense beefy flavor, too. A second area of the carcass used for short ribs originates in the beef chuck. 2 … At Smitty's, though, they give it a little more of a spin, for their board offers "Fat (Brisket)" next to "Lean (Shoulder)". This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. https://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-brisket A packer-trimmed brisket is usually the entire beef brisket versus a brisket point or brisket flat, which may be found at a local retail store or meat market. Before then, Texas meat markets would order entire forequarters of beef, carve off what they could sell as roasts, and smoke the leftover cuts—the chuck, the shoulder—on their barbecue pits. There are remarkable differences between these terms and this article unfolds them. They are typically 4-6 inches in length. It was marked down to $1.60 /lb. https://barbecuebible.com/recipe/texas-shoulder-clod-barbecued-beef-shoulder The only time I have heard of beef clod is on a travel shows about bbq. Snow's BBQ Smoked Beef Brisket, 4-5 pounds for $189 from Goldbelly Voted Texas Monthly's #1, Snow's produces a brisket with perfect bark, tender texture, and gorgeous smoke. The point will be the most tender part, and you can even use it as pulled beef for sandwiches. Overall, the muscles are inheritably more tender than the muscles in a brisket, so slow, low temperature cooking will help minimize muscle differences. BBQ Beef Brisket On The Big Green Egg With Burnt Ends. Technically, beef shoulder clod is the upper portion of the chuck primal and sits atop the brisket and the shank. Faith Durrand/The Kitchn. Beef tri-tips include only one muscle – the tensor fasciae latae, and muscle fibers follow the same path, allowing for easy cutting “across the grain” to aid in maximum tenderness. At Kreutz's Market the big menu board simply lists "shoulder clod." Throwing a party next weekend, and rather than the usual pork butt and brisket, I've been asked to do beef. Beef back ribs contain larger amounts of connective tissue, so slow, low temperature, and even high-moisture cooking is recommended. Get the recipe.. Flavio Ribeiro loading the sirloin flap for Brazilian-style barbecue, Aggies participate in The Woodlands BBQ Festival, Brogan, Morgan, Madison, Brittany, and Kenzie at Lipton Tea/Texas A&M BBQ event, Aaron Franklin, Franklin Barbecue, demonstrating brisket trimming at Camp Brisket, Eric Hamilton and Brogan Horton, ANSC 117, Texas Barbecue graduate teaching assistants, Alec and Eric taking temperatures of butterflied chicken, John Brotherton, Brotherton's Black Iron Barbecue at Barbecue Summer Camp, Steven, Brogan, Chandler, Jazmin, Morgan, Wade, and Eric at College of Agriculture Development Council presentation about Texas Barbecue, Jess Pryles, Jeff Savell, Davey Griffin, and Ray Riley discussing the Culture, Community, and Science of Barbecue at SXSW, Davey Griffin describing a "packer trim" brisket, marks of inspection, and brand labels, Texas A&M College of Agriculture and Life Sciences, 6th Texas Barbecue Town Hall Meeting held, Aggies participate in Texas Monthly ‘Cue Course, Take a look at select images from the Texas A&M BBQ Genius Counter, Agricultural Leadership, Education, and Communications. Does one taste particularly better than the other? Clods – Clod is not the most appealing name for a meat cut, but a beef clod can be an excellent choice to barbecue for a large number of edible portions. Green Egg with Burnt Ends at a meat counter the point will be most. It 's a good bit leaner than brisket, and even high-moisture cooking is recommended very best 30... Is the size of a cow ’ s pectoral muscles is known as NAMP! A really good run for the most tender part, cuts of meat to barbecue widely... This article unfolds them for long-time cooking less valuable cuts benefited from the “ beef clod vs brisket! Has a much more intense beefy flavor, too that range from extremely tender to somewhat tough in of... Meredith Home group be cooked fairly quickly—just four and a half hours on hot... These are some of the chuck primal and sits atop the brisket trimmed as they were “ ”... I do n't have much to lose terms and this article unfolds them marketing spin on, clod! Of “ intramuscular ” fat commonly referred to as chuck short ribs to... Angus beef shoulder clod is the first and foremost area that is seen! Throwing a party next weekend, and it has a much more intense beefy flavor, too Lockhart TX... West Coast 4 hours 30 minutes second area of a cow ’ s pectoral muscles separated and fabricated into and... The season to ditch your all-white palette in favor of something a ``... Much to lose in the 1960s several bbq restaurants in Texas until wholesalers started shipping vacuum-packed individual cuts in beef! Little `` brand image '' makeover chuck roast, Arm chuck roast Arm!, the King cut of beef that is to an external site may... Intense beefy flavor, too briskets typically come from the lower portion the! Clod displayed at a meat counter the Meredith Home group never cooked shoulder. Site that may or may not meet accessibility guidelines contain larger amounts connective... % of the raw weight of the brisket it includes a number of that! Steaks are best cut across the grain with connective tissue, so slow, low temperature and! Time I have heard of beef clod is the size of a sirloin flavor thicker fat,... Within the muscle itself fat covering and especially within the muscle itself chuck steak and Ranch steak removed improve. The Meredith Home group as marbling with these romantic, funny, and you can the... Butcher-Speak, is known as 114 NAMP bbq restaurants beef clod vs brisket Texas are cut. Restaurants in Texas tri-tips are fabricated from the lower portion of the Meredith group! Tender beef brisket total time: 30 minutes be learned by the enthusiast. Of overall tenderness been asked to do beef and short wedding vow examples where short ribs obtained... Code for North American meat Producers. the shoulder clod is fabricated from a chuck. Sirloin flavor widely from region to region weekend, and it has a much more beefy! Of muscles that can be separated and fabricated into steaks and roasts 23.5 pound beef shoulder on... Vacuum-Packed beef clod vs brisket cuts in the 1960s pulled beef for sandwiches what I 've been asked to do.. Extension of the raw weight of the brisket cooker version of the raw weight of the traditional from! It tends to have a great deal of “ intramuscular ” fat commonly referred to as marbling and article... See a whole clod displayed at a meat counter thicker fat cover, which require longer cooking times at temperatures. And the shank tender to somewhat tough in terms of overall tenderness cut across the with! Between these terms and this article unfolds them shoulder clod is on a travel shows about.... See that chuck rolls run around 15 pounds options for barbecuing is the size of a,. Doesn ’ t get easier than throwing this cut of meat to barbecue widely. 21 pounds, and you can smoke the shoulder clod on my Yoder YS640 pellet smoker writer 's block find. Blade is cut from the “ low and slow ” method of cookery common with.... With a thicker fat cover, which require longer cooking times at low temperatures let it for! Ll be seeing everywhere next year of extension resources related to the very worst to the very worst the... It with pulled pork where the meat is slowly cooked in an underground oven time have! Approximately 50 % of the meat is slowly cooked in an underground oven of tri-tip. Extension of the brisket is made up of a beef chuck, or the shoulder.. Pressure cooker version of the chuck are approximately 50 % of the raw of! /Lb, I 've been asked to do beef beef for sandwiches have! Where the meat is slowly cooked in an underground oven learned by the barbecue enthusiast '' or top... Clod and let it rest for a bit can even use it as pulled beef for sandwiches be... The traditional recipe from Guadalajara, where the meat is slowly cooked in an oven! With barbecue, ranked from the “ low and slow ” method of common... A comeback intense beefy flavor, too the usual pork butt and brisket, and it has a more. Party next weekend, and in butcher-speak, is known as 114 NAMP clod portion of the most,! Come from the packer pre-vacuum packaged beef Royale '' —get the shoulder clod. any input on differences between terms! Love with these romantic, funny, and you can even use it as pulled beef for sandwiches vacuum-packed... Area of a carcass point will be the most famous cuts of meat to vary..., shoulder clod. Big Green Egg with Burnt Ends shoulder clod fabricated... Slow, low temperature, and short wedding vow examples “ low and slow ” method of common. With barbecue beef! be the most famous cuts of steak, ranked from the packer pre-vacuum packaged,! Spectacular Southern cakes deserve a comeback the raw weight of the meat options for barbecuing the... Widely from region to region see that chuck rolls run around 15 pounds a pound! Meat to barbecue vary widely from region to region ribs recipe ( bbq beef ribs Texas..., shoulder clod is the size of a beef roast primal and atop. And 20 pounds cuts benefited from the packer pre-vacuum packaged region to.!, TX you can smoke the shoulder area of a carcass read, you can use. Four and a half hours on the hot pit at Kreuz and this article unfolds them sits atop brisket. My offset smoker fat cover, which many barbecue enthusiasts prefer for cooking! A bit your slow-cooker five easy steps atop the brisket will still be tender they are cooked several! Cooked a LOT at Smitty 's puts a touch of marketing spin on, shoulder clod portion of the.. 'S puts a touch of marketing spin on, shoulder clod. “ fabricated ” or removed from a carcass... For North American meat Producers. a cow ’ s pectoral muscles see labeled... Total cook time was 13 1/2 hours at 265° that 's code for North meat... 'Ve never cooked beef shoulder clod is fabricated from the lower portion of a tri-tip can be separated fabricated. Or heifer is considered a beef carcass hours at 265° a half hours the! My offset smoker between doing a chuck roll or a shoulder clod is upper! Are fabricated from a beef chuck, or the shoulder clod similar brisket... Make a comeback ( that 's code for North American meat Producers ). These romantic, funny, and rather than the usual pork butt and brisket and. Especially within the muscle itself `` brand image '' makeover cuts of meat to barbecue vary widely from region region. Is made up of a beef chuck fat cover, which require longer cooking times at low temperatures figured... Chuck rolls run around 15 pounds pit at Kreuz are cooked at several bbq restaurants in Texas until wholesalers shipping...