Shoulder Clod

A shoulder clod is the whole chuck from the shoulder. It's where chuck roast is cut from. The trimmings are usually made into stew meat and ground chuck. It is the shreddy stuff.
Thanks for explaining.
 
Better have a lot of time on your hands to do a clod. The last one I did was on a stick burner kept at about 225. I can't remember the weight, but the total cook was about 23 hours. It was magnificent.

Clod was the go-to Texas BBQ before brisket became the rage.
 
Thanks for that. I’m still trying to find one here.
It looks like it would be fun to cook. Plus all the great meals from it.
 

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