Just picked up a beef shoulder at Smart and Final today when I realized they were out of Brisket. I figured I'd start my Chinese Virus shelter in place in style.

Do I cook this thing just like a brisket or what? What should I expect out of the flavor?

Never done this personally, but remember this from one of Raichlen's PBS shows:

They used to sell it at kruez in Lockhart in the 80s/90s (maybe still do). Shoulder clod was always so much dryer and tougher than traditional brisket.
I'm sure it can be prepared to be delicious but man I hated it as a kid.

I smoked a roast last night at about 275-300 for about five hours to an internal temp of 180. The temp was suggested by amazing ribs, and it came out great, was a little drier than brisket, but was really tasty and convenient.

expresswrittenconsent said:

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They used to sell it at kruez in Lockhart in the 80s/90s (maybe still do). Shoulder clod was always so much dryer and tougher than traditional brisket.
I'm sure it can be prepared to be delicious but man I hated it as a kid.

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It is a lot leaner looking than brisket. I have to say though, the word "Clod" doesn't make my mouth water.

Pretty sure Smitty's Market in Lockhart still sells it.

Heck, I'm pretty sure Smitty's still has the slots along the dining bar where they used to have knives chained to the bar so the next customer could cut their meat in the 60s (meat, cheese, crackers, & big red, no sauce or beans back then).

expresswrittenconsent said:

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They used to sell it at kruez in Lockhart in the 80s/90s (maybe still do). Shoulder clod was always so much dryer and tougher than traditional brisket.
I'm sure it can be prepared to be delicious but man I hated it as a kid.

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Still do. I've been eating at Kreuz for 60+ years and always eat clod. It's not tough, it's lean. Not full of fat like Brisket. They never sold brisket until they moved the new location about 20 years ago. Smtty's sells it too. It is the original BBQ.

Yeah, IMO, its really dry and not good. But my 60 something dad and late grandpa would agree with you. Two of the best cooks I've ever known and not weirdo burnt steak type dudes but they preferred dry clod over moist brisket.

They still sell it. It still sucks unless you are from the area. Then you have to swear it's the best barbecue out there even though deep down they know it sucks.

Break it down and cook the roasts and stew meat you get from it like they should be cooked.

expresswrittenconsent said:

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Yeah, IMO, its really dry and not good. But my 60 something dad and late grandpa would agree with you. Two of the best cooks I've ever known and not weirdo burnt steak type dudes but they preferred dry clod over moist brisket.

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i don't know where this 'dry' idea comes from. I've never had a dry piece of clod in 60 years. It's not fatty and greasy like brisket, but it's not dry.

Martin Cash said:

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expresswrittenconsent said:

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Yeah, IMO, its really dry and not good. But my 60 something dad and late grandpa would agree with you. Two of the best cooks I've ever known and not weirdo burnt steak type dudes but they preferred dry clod over moist brisket.

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i don't know where this 'dry' idea comes from. I've never had a dry piece of clod in 60 years. It's not fatty and greasy like brisket, but it's not dry.

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I mean the last 25yrs of history and the market says I'm right and you're wrong. 2 places in Lockhart sell clod and yet they sell far more brisket than clod. You'll find brisket at every BBQ joint in Texas and you'll find clod at those two places in Lockhart. It makes for a great pot roast or stew (like the guy above you said), mainly because you smother pot roast or stew meat in the brown gravy you make from the juices.

Clod with a little salt and sometimes some hot sauce is smokey beefy goodness

The clod I had at Kreuz wasn't smoky. It tasted like bland roast beef, not bbq.

The plant where dad worked when I was growing up cooked thousands of pounds of clod for the family picnic every year. I liked it back then and still like it now. Especially with a thin savory tomato based sauce.