Gives brisket a really good run for the money! At Kreutz's Market the big menu board simply lists "shoulder clod." On this cook, I smoked up a 24 pound Certified Angus Beef shoulder clod on my Yoder YS640 pellet smoker. The fact that it's such a thick cut exacerbates that effect, given how long it takes for heat to travel through a piece of meat. Briskets tend to have high levels of connective tissue, which require longer cooking times at low temperatures. Sirloin Steak. Corned Beef vs. Brisket. The serratus ventralis muscle tends to have a great deal of “intramuscular” fat commonly referred to as marbling. It’s a great lower-cost cut for pot roasting (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef. Learn how to season this Southern kitchen staple in five easy steps. RUB. Faith Durrand/The Kitchn. As the name indicates, these were trimmed as they were “fabricated” or removed from a beef carcass. Buy Now. The brisket is made up of a cow’s pectoral muscles. The beef shoulder clod is fabricated from a beef chuck, or the shoulder area of a carcass. On a recent swing through central Texas, though, I finally got to sample the clod at places like Kreuz Market and Smitty's Market, both in Lockhart, and I came away quite impressed. At Smitty's, though, they give it a little more of a spin, for their board offers "Fat (Brisket)" next to "Lean (Shoulder)". Significant cost differences? Knowing the cuts of meat is important in understanding how best to cook products, how many servings you will get from them, their costs, and their versatility. this link is to an external site that may or may not meet accessibility guidelines. How about this: "Shoulder Deluxe, the King Cut of Beef!" Barbecue has its roots in using tougher, less valuable cuts of meats although today some barbecue establishments even cook prime rib as one of the menu items. That usually indicates the brisket will still be covered with a thicker fat cover, which many barbecue enthusiasts prefer for long-time cooking. It's extra-juicy, which … The major muscle in “meatier” short ribs (usually the three most anterior or toward the front of the rib) is the serratus ventralis muscle which tends to have a great deal of “intramuscular” fat commonly referred to as marbling. This area, commonly referred to as rib, plate or just short ribs is the most common area of the carcass used for short ribs. Below are just some of the many fabulous ways to enjoy your brisket, and there’s something for all palates—and levels of patience. Flavio Ribeiro loading the sirloin flap for Brazilian-style barbecue, Aggies participate in The Woodlands BBQ Festival, Brogan, Morgan, Madison, Brittany, and Kenzie at Lipton Tea/Texas A&M BBQ event, Aaron Franklin, Franklin Barbecue, demonstrating brisket trimming at Camp Brisket, Eric Hamilton and Brogan Horton, ANSC 117, Texas Barbecue graduate teaching assistants, Alec and Eric taking temperatures of butterflied chicken, John Brotherton, Brotherton's Black Iron Barbecue at Barbecue Summer Camp, Steven, Brogan, Chandler, Jazmin, Morgan, Wade, and Eric at College of Agriculture Development Council presentation about Texas Barbecue, Jess Pryles, Jeff Savell, Davey Griffin, and Ray Riley discussing the Culture, Community, and Science of Barbecue at SXSW, Davey Griffin describing a "packer trim" brisket, marks of inspection, and brand labels, Texas A&M College of Agriculture and Life Sciences, 6th Texas Barbecue Town Hall Meeting held, Aggies participate in Texas Monthly ‘Cue Course, Take a look at select images from the Texas A&M BBQ Genius Counter, Agricultural Leadership, Education, and Communications. 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