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Categories Beef Beef Clod Slow Cooked on XL Egg
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Beef Clod Slow Cooked on XL Egg

editor: click here for more on beef clod


18 to 21 Pound Beef Clod/Beef Shoulder


Worcestershire Sauce

Dizzy Dust Coarse Grind or Your Favorite Rub


Egg Set Up:

Fill the egg with lump charcoal to the top of the fire ring

Place several chunks of your favorite wood throughout the lump so you’ll have some smoke from start to finish

Place your fire starter in the center of the lump-you’ll need a long match to light it after the egg is set up

Place the platesetter with the legs up on the fire ring

Place two 9 X 12 disposable aluminum pans (or whatever size will fit in your egg) on the platesetter

Place the grid on top of the pans

Set the egg for 220 to 240 degrees

The Cook:

The clod is the same cut, the shoulder, as the pork butt or shoulder on a hog. Most meat markets cut their chuck roasts and other cuts from the clod.It will come vacuumed sealed and thawed. The last one I got from the HEB was about $3.50 per pound.

The clod I cooked was 21 pounds and I ended up having to freeze it due to a change in the date of the event it was for. You want to avoid this as it takes up a large amount of freezer space and takes a long time to thaw.

Remove the thawed clod and rinse it off and pat dry. Trim it up a little but don’t go overboard. Try to get the fat cap down to about 1/2" and anything else that is easy to trim.Forget about removing the silver skin.This is the tissue that, unlike collagen, will not break down no matter how long you cook it.The clod is going to be cooked just like a pork butt to an internal temp of 192 degrees.The clod is going to be “pulled” and the silver skin can be removed at that time; it’s a lot easier then.

Splash a small amount of the Worcestershire Sauce on the clod and spread it around. Add your favorite mustard to the clod and spread it around.Any mustard will do; all it’s really doing is holding the spices on the meat.Add your favorite rub; mine is the coarse Dizzy Dust.I made my own rubs until I discovered the Dizzy Pig web site and I now keep all of their rubs on hand your clod all over and it’s ready for the egg.You could wrap the clod in plastic wrap and keep it in the fridge to season up or go straight to the egg.

The egg temp needs to be 220 to 240 degrees and stabilized.This means watching it as it heats and not letting it get too hot.It takes a long time to cool an egg back down after getting it too hot.On the XL Egg I end up with the top vent closed and the daisy wheel about 1/2open and the bottom vent about 1/4 inch open.This will depend on the outside temp, wind velocity, and other variables and is why you need to spend at least 45 minutes, about two beers, watching and adjusting until the egg stabilizes.

With the egg stabilized fit the clod as best you can on the grid fat cap up so that as much of it as possible is over the drip pan.

As you can see in the picture there is a seasoned pork butt along with the clod in the egg.This was my first Beef Clod and not knowing how it would turn out I decided I needed a “Back Up Butt” just in case the clod turn out poorly; I new the “Back Up Butt” would be good but not near enough to feed my crew.

Insert your temp probe so the tip of the probe is in the center of the thickest part of the clod, run the wire to the outside and close the lid.Watch as the egg stabilizes back to the desired temp and make adjustments if needed.Plug the temp probe into the thermometer and WAIT.

Cook the clod until it reaches an internal temp of 192 degrees.Do not open the egg.If the egg has been set up as instructed and the temp has stabilized it will maintain that temp for a long time.My 21 pound clod cooked for 23 hours.Yes, 23 hours and I never opened the egg.I still had lump left over so I don’t really know how much longer I could have held that temp but three or four hours at least.The clod temp will start to slowly rise and it may seem that it is cooking too fast.Don’t worry or start changing the temp.The clod temp will keep climbing until it reaches around 170 to 180 degrees and then level off and hold this temp for a long time.The internal temp might even drop a few degrees during this period.It’s during this level temp period that the fat and collagen throughout the clod is turning into gelatin and the clod is getting tender.This can take hours so just keep checking the temp.When this process is finished the internal temp will again start climbing; I promise it will.Once the internal temp starts climbing again start looking for 192 degrees and take the clod off.Use grill mitts to grab the clod and get it in a pan.

OPTION ONE:Some people don’t like the “bark” (the outside of the meat) to be really crisp and hard.I like it crisp and hard but some don’t and if your one of them you can watch for an internal temp of about 150 to 160 degrees and when the clod gets there you can open the egg, remove the clod, close the egg, wrap the clod in foil, open the egg, put the wrapped clod back in the egg, close the egg and check that the temp stabilizes back where it was before you opened the egg.This will make the outside of the clod much softer and not as smoky.

Let the clod rest at least 20 minutes before pulling or slicing it; yes you can slice it if you want.I let it cool enough that I can handle it without my hands getting uncomfortably hot.I use neoprene gloves to pull the clod or pork.Pull it into small meaty chunks while removing visible fat and that pesky silver skin.Mine turned out great.Serve it straight to the plate, on tortillas, or on rolls for a sandwich.Add your favorite sauce or just eat it plain; it’s going to be great.GOOD LUCK.


The “Back Up Butt” turned out great but not needed. My group ate most of it anyway.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Mon 09 Jan 2012 15:20:33 UTCViewed:7730 times
Author:B Cave EggsterEmail:
Rating:No votes

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