Instructions: Trim the fat from the shoulder clod as needed. Poke around the meat with your finger, and if you find hard pockets of fat, remove with a knife. If the fat is think or spongy, it’s OK to ...

The conversation probably occurred sometime in the late 1960s, in a sweltering and smoky pit room attached to a former high school gymnasium, between two of the most famously stubborn men in Texas ...

Nina Schmidt Sells, who grew up in the ’50s, remembers when brisket wasn’t the king cut of beef in Texas that it is today. Her father, Edgar “Smitty” Schmidt, was a longtime employee of the legendary ...

I use this standard test whenever I get a new pit, and this LSG Pellet Smoker passed with flying colors! Dead Broke BBQ: / deadbrokebbq Smoky Ribs: / smokyribs1 If you're looking for an easy and ...

Juniper’s Chef Alex Sze uses the flavorful Pat LaFrieda’s brisket mix—which is actually whole briskets, plus chuck, and the delightfully named “shoulder clod of American Black Angus beef.” Juniper’s ...

Beef chuck is a marvelous thing. It can be turned into hamburger or pot roast or one of the tenderest of steaks depending on how this cut, the forequarter of a steer, is broken down — and marketed.

If you’re a Big Green Egg obsessive, you know that these grills can seamlessly transition from low and slow to blazingly hot, thanks to their thick ceramic walls and vents that let you control airflow ...

Smoked up a 23.5 pound beef shoulder clod smoked on the Yoder YS640 Pellet Smoker. Beef shoulder is half the price of brisket and yields about 75% or its original weight.

Juniper’s Chef Alex Sze uses the flavorful Pat LaFrieda’s brisket mix—which is actually whole briskets, plus chuck, and the delightfully named “shoulder clod of American Black Angus beef.” Juniper’s ...