- Feb 14, 2002
- 19,688
- 2,810
- 126
I bought this block of beef earlier this week. It's USDA Select but at $1.60 /lb, I couldn't say no. That's cheaper than ground beef and similar to pork prices. Pretty amazing you can get 18.60 pounds of beef for under $30.
I've never cooked shoulder clod before so I went to Youtube university and watched couple of videos on how to use this cut of meat. I learned that this cheap cut of beef is pretty versatile and is where top blade roast/steak and flat iron steak comes from.
I decided to separate the top blade section from the rest of the shoulder clod. I sliced the top blade into 1" flat iron steaks and smaller trim and scrap pieces into stew and soup meat. My dog parked herself by the sink and ate her fill of scrap trim meat.
I vacuumed sealed and froze all the 1" flat iron steaks to grill later. The remaining large shoulder clod, I slathered with pickle juice and yellow mustard and rubbed it with SPOG rub.
I placed the shoulder clod on the Big Kamado Joe at 250 F. I'm using Western lump charcoal as fuel and oak and cherry wood chunks for smoke. I don't really know how long or at what internal meat temperature I will cook to. I'm thinking about 185 F internal temp so I can slice the meat rather than pulling it but that's up in the air. I plan to probe for tenderness starting at around 180 F.
![Q1BG2gV.jpg](https://i.imgur.com/Q1BG2gV.jpg)
I've never cooked shoulder clod before so I went to Youtube university and watched couple of videos on how to use this cut of meat. I learned that this cheap cut of beef is pretty versatile and is where top blade roast/steak and flat iron steak comes from.
![rWnF38G.jpg](https://i.imgur.com/rWnF38G.jpg)
I decided to separate the top blade section from the rest of the shoulder clod. I sliced the top blade into 1" flat iron steaks and smaller trim and scrap pieces into stew and soup meat. My dog parked herself by the sink and ate her fill of scrap trim meat.
![uD2CUxA.jpg](https://i.imgur.com/uD2CUxA.jpg?1)
![gr4MoDR.jpg](https://i.imgur.com/gr4MoDR.jpg?1)
I vacuumed sealed and froze all the 1" flat iron steaks to grill later. The remaining large shoulder clod, I slathered with pickle juice and yellow mustard and rubbed it with SPOG rub.
![XJ2bi4j.jpg](https://i.imgur.com/XJ2bi4j.jpg?1)
I placed the shoulder clod on the Big Kamado Joe at 250 F. I'm using Western lump charcoal as fuel and oak and cherry wood chunks for smoke. I don't really know how long or at what internal meat temperature I will cook to. I'm thinking about 185 F internal temp so I can slice the meat rather than pulling it but that's up in the air. I plan to probe for tenderness starting at around 180 F.
![ZOX0jWG.jpg](https://i.imgur.com/ZOX0jWG.jpg?1)