BBQ Beef Shoulder Clod
Lean, mean and just the right amount of smoke, our BBQ Beef Shoulder Clod is a Texas favorite. Not many pit master smoke a clod and no one does it like Kreuz.
Clod, or the beef shoulder, is what you know as beef chuck. It’s a large piece of meat and it’s always cooked under Pit Master Roy Perez’s watchful eye.
We start of with a 15-18 pound of pure beef cooked low and slow to fork-tender perfection.
- Priced per pound
- 5 pound minimum
- Thermal dry ice shipping ensures freshness
- $17.00 dry ice and thermal box fee for freshness
Order Cut-Off Time
All orders ship Monday thru Friday by FedEx. The cutoff time for same-day shipment of orders is 10:00 AM Central time.
Please read our Order Terms and Conditions for more information.
Preparation
Barbecue: Preheat the oven to 300°F. Wrap the barbecue in foil, place it in a roasting pan, and add a bit of water to the pan to ensure even doneness and a moist, delicious exterior. Place on the center rack of your oven.
Three pounds of barbecue will usually take about 45 to 60 minutes depending on the efficiency of your oven. More cooking at low temperature will always increase tenderness.
Sausages: Preheat oven to 275°F, place the sausages in oven and cook for 10 to 20 minutes.
Storage and Care
All barbecue from Kreuz Market is fully cooked and vacuum sealed before shipping to ensure freshness and quality. It is shipped in an insulated container with dry ice.
Depending upon the time of year, shipping destination, and temperatures, it may arrive from between partially frozen to fully thawed.
It can be stored frozen and vacuum sealed for up to 3 months. Thawed it is best consumed within 3 days. We recommend thawing in the refrigerator rather than at room temperature.
Sharon Fordham –
I saw your company being featured on Man Fire Food, and decided to try something. I decided on the “Beef Clod” reasoning that the cost wasn’t that bad in case I didn’t like it. Well, I was not disappointed, no, not at all, and neither was my daughter. It was seasoned just right, with just the right amount of smoke. After slicing it, I gave my daughter the job of vacuum sealing the majority of it to put away for future meals, and honestly I don’t know what’s left of it. Each time she came out of the kitchen, all she would say is “boy, is that good. Ma, you’ve got to order some more of this”. I also ordered the regular smoked sausage, and it was just as good also. So yes, I will be placing another order, as well as trying something else from your menu.