0:00 Intro to Smoked Beef Shoulder Clod 0:58 Trimming the Beef Shoulder Clod 3:40 Seasoning the Beef Shoulder Clod 5:08 Putting the Beef Shoulder Clod in the Smoker 8:08 Checking the Smoked Beef Shoulder Clod after Three Hours 8:52 Checking the Smoked Beef Shoulder Clod after 8 Hours 10:08 Checking the Smoked Beef Shoulder Clod after 20 Hours 10:59 Slicing and Shredding the Smoked Beef Shoulder Clod 12:56 How to Serve the Smoked Beef Shoulder Clod
Im wondering if you did put it in foi would the center meat be any juicier? And did the center meat taste dry at all to you? I know smoked meat texture is not like cooked meat in the oven that even though it looks dry it isn't if you know what I mean? Loved the video!
the london broil is not a part of the shoulder clod. london broil comes from the flank just in front of the back legs. that's why it's so tough. love the shoulder clod though. fantastic cut to eat.
Well well you once again out did yourself. Delicious! Hey I saw a Lonestar Grill ad while watching this and I been wanting to get one so it's funny I saw it.
Final Product came out nice, I have to gather 20 hrs of courage. Have you ever done whole chuck Roll. I like the idea of clod over brisket, to me its like pork butt and pork picnic. More flavor. Great Video.
I havent done a whole chuck roll yet but I agree with you on the clod... there is some really tender meat in there and it is less expensive than the briskets
How to curiosity what microphone are you using and what kind of camera? I've been trying to start recording my own cooking UA-cam videos I would love to get quality content like yours
Looks great mike. I’ve never seen one smoked or even at my butchers for that matter. I know prices vary so much by region and state, but what would be a rough guess at what that costs per lb?
Glad to see you back. It kind of looked dry. Was there any major discernible difference in the different cuts in regards to moisture and tenderness? How much did that hunk of meat cost?
Thank you. The whole clod cost $70. There were some sections that were dry but that just part of the learning curve. The Top Blade and Shoulder tender sections were very moist and those were the sections i shredded with my hands. The shoulder clod arm roast was the section that was a little dry. The flavor is awesome... very beefy
Yep. Top round. Butcher for 21 yrs. Still a good job my friend. I have access to many cuts but have not done a shoulder clod. Will try. Thanks for the video.
0:00 Intro to Smoked Beef Shoulder Clod
0:58 Trimming the Beef Shoulder Clod
3:40 Seasoning the Beef Shoulder Clod
5:08 Putting the Beef Shoulder Clod in the Smoker
8:08 Checking the Smoked Beef Shoulder Clod after Three Hours
8:52 Checking the Smoked Beef Shoulder Clod after 8 Hours
10:08 Checking the Smoked Beef Shoulder Clod after 20 Hours
10:59 Slicing and Shredding the Smoked Beef Shoulder Clod
12:56 How to Serve the Smoked Beef Shoulder Clod
Some great info here, thank you! Gonna do my first clod tomorrow early AM.
Bro let me know when your neighbor's house is up for sale! I need to be close by so I can mooch on your amazing food!
🤣🤣🤣 will do.
@@WeekendWarriorBBQworries y
What a great and comprehensive video!!! Love the dry rub, trimming and way you speak! Great job friend!!!!! ❤️
Thanks, Ladies! Good luck with your UA-cam Channel and let me know if I can help you out in any way.
Weekend Warrior BBQ Wow, that is so nice of you to say! Thank you and we just may take you up on your offer to help! Hehe! 😂 Your channel ROCKS!!!!
So in to this. Clod must do
Man this was really interesting!! I’ve never seen one cooked before! Very impressive! Great job and that smoke ring was perfection! Great cook! 🔥🔥🔥💯
That pulled beef looked amazing all on its own. Great job!
Thats a marathon cook 😆 . Turned out looking great though. Very nice color
Yes it was and it was totally worth it.
Im wondering if you did put it in foi would the center meat be any juicier? And did the center meat taste dry at all to you? I know smoked meat texture is not like cooked meat in the oven that even though it looks dry it isn't if you know what I mean? Loved the video!
Wow, 3 days! Looks delicious!
So good!
the london broil is not a part of the shoulder clod. london broil comes from the flank just in front of the back legs. that's why it's so tough.
love the shoulder clod though. fantastic cut to eat.
Maybe it’s a regional thing but my butcher sells a shoulder London Broil as well
@@WeekendWarriorBBQ interesting.
love having my favorite UA-camr mention my other favorite UA-camr. :)
Thank you :)
This should have been called the dedication smoke. Turned out great
Thank you, Andrew. It took 3 days but it was worth it 😁
Love the simplicity
Only 1 thing missing….🍺🍺🍺🍺
Great looking feast Mike !
Well well you once again out did yourself. Delicious! Hey I saw a Lonestar Grill ad while watching this and I been wanting to get one so it's funny I saw it.
Dont tell anyone but I bought a Lonestar Grill back in June :) I've been saving up for one of those for a couple years and finally pulled the trigger.
@@WeekendWarriorBBQ nice yeah I'll be doing some saving too. Did you get the 1/4" firebox or the 1/2"?
1/2” due to the cold climate here
I would like to know the planter box behind you were did get it? I like your cooking videos i like smoke cook to
Hi, Scott. I bought it from Gardeners.com It is called VegTrug. I stained it to match my pergola and trellis. We love it.
Mmmm, roast beast! Thanks for the cook!
Now that looks amazing.. Great video Mike..
Thanks 👍
Weekend Warrior BBQ don’t mind me asking, what software do you use for editing?
Simplistics BBQ I don’t mind at all. I use adobe premier pro
Great job, huge piece !
Thank you! Cheers!
Gee wiz. I do like that seasoning you used. I seem to know about that. It’s great on your morning eggs, chicken, and pork.
John, thank you again for sending that to me. It went really good with this beef. Great flavor all around :)
Wow! Amazing cook.
Thank you, Scott!
For as big as it was raw it sure shrunk down. Just don’t think it will fit in my series 3 but will fit in my Classic pellet grill. Looks good.
Cut it down the middle and put it on 2 shelves, it'll reduce your cook time
Final Product came out nice, I have to gather 20 hrs of courage. Have you ever done whole chuck Roll. I like the idea of clod over brisket, to me its like pork butt and pork picnic. More flavor. Great Video.
I havent done a whole chuck roll yet but I agree with you on the clod... there is some really tender meat in there and it is less expensive than the briskets
awesome dude
How to curiosity what microphone are you using and what kind of camera?
I've been trying to start recording my own cooking UA-cam videos I would love to get quality content like yours
Where did you get your medallion made for the front of your pellet smoker and did you have it customized?
Looks great mike. I’ve never seen one smoked or even at my butchers for that matter. I know prices vary so much by region and state, but what would be a rough guess at what that costs per lb?
Thanks, Gary! My sister bought this for me for my birthday and doesn’t remember the exact weight but said it was almost 20 pounds and cost $70.
Glad to see you back. It kind of looked dry. Was there any major discernible difference in the different cuts in regards to moisture and tenderness? How much did that hunk of meat cost?
Thank you. The whole clod cost $70. There were some sections that were dry but that just part of the learning curve. The Top Blade and Shoulder tender sections were very moist and those were the sections i shredded with my hands. The shoulder clod arm roast was the section that was a little dry. The flavor is awesome... very beefy
@Weekend Warrior BBQ was it dry because you smoked it, too long, or it wasn't smoked long enough?
It’s because you have to add beef tallow then wrap and rest atleast 5 hrs with this size cut
Too long
Love your channel wondered where you got your prep cart
Thank you. If you scroll all the way down in the video description box I have a link to it.
@@WeekendWarriorBBQ i didn't see the prep chart
Any chance you could do a smoked duck recipe anytime soon?
Seth, I will try. It has been on my list and for some reason I just haven’t gotten it done
When did you get a Series 5 ? I always wanted to smoke one those. They're readily available at restaurant depot. Nice smoke ring
Thank you. I bought the Series 5 at the beginning of July.
@@WeekendWarriorBBQ Greg has a bunch of shoulder clod videos, yours looks every bit as good as his, nice job
Clod or Chuck comes from shoulder and neck .you said London broil on this cut all rounds come from hind leg
You are right. They also sell a shoulder London Broil. I should have said Shoulder London Broil
Yep. Top round. Butcher for 21 yrs. Still a good job my friend. I have access to many cuts but have not done a shoulder clod. Will try. Thanks for the video.
Those slices looked really dry
How much did that cost?
$70
Dry as hell 😂