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Beef clod — the original king of low & slow BBQ 👑🔥 Don’t be intimidated by the marathon cook. Keep it stupidly simple: Salt. Pepper. Smoke. Run it at 225–250°F until it’s probe-tender, then rest it proper. Slice it or pull it, load the plate… eat and smile. That’s real barbecue. No gimmicks. Just patience and smoke. 😏🥩 @IDevour.com #beef #texasbbq #barbeque #unreal #checkthisout
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Beef clod — the original king of low & slow BBQ 👑🔥 Don’t be intimidated by the marathon cook. Keep it stupidly simple: Salt. Pepper. Smoke. Run it at 225–250°F until it’s probe-tender, then rest it proper. Slice it or pull it, load the plate… eat and smile. That’s real barbecue. No gimmicks. Just patience and smoke. 😏🥩 @IDevour.com #beef #texasbbq #barbeque #unreal #checkthisout
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🔪 Fresh from the butcher block at Miller’s Meat, BBQ & Catering in Findlay, Ohio! We’re breaking down the shoulder clod, a subprimal cut from the steer’s chuck primal—the front shoulder packed with flavor! This multifaceted cut gives us a range of delicious options: chuck roasts, chuck steaks, Spencer steaks, and also boneless short ribs, stew meat, or cube steaks. Our chuck roasts are especially tender and flavorful, perfect for braising, roasting, or slow-grilling. Want that smoky BBQ magic?
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If you go to a restaurant store or a Costco look for a shoulder clod : The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.[1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.#m
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