Smoked Clod Roast
We saw clod roast on sale this week. Never having done one, we wanted to give it a try. It is a lean cut of meat a little on the tough side. Low and slow is the way to go here. We did a garlic pepper crust and injected it with a 50/50 mix of Country Bob’s Sauce and cranberry juice. It smoked for 8 hours at 275 degrees (135c). It came out sweet and tender and we used the leftovers in our garlic soup, thinking this would be a great week for soup because of the storms.
Our Garlic Soup; http://datenightdoins.com/creamed-garlic-soup/
Smoked Clod Roast
A Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 8 hours @ 275 degrees (135c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack Garlic
Ingredients: Smoked Clod Roast
- Clod roast (this one was 8 lbs.)
- Coarse ground black pepper
- Dry crushed garlic
- Country Bob’s Seasoning Salt
- Country Bob’s All Purpose Sauce
- Cranberry juice
Smoked Clod Roast
A Pellet Grill Recipe
Directions: Smoked Clod Roast
Mix a 50/50 of Country Bob’s Sauce and cranberry juice. Brush the roast with the sauce and sprinkle the Seasoning Salt, pepper and garlic onto it, working it into the meat with your fingers. We like to make a thick crust as a lot will fall off during the cooking process.
Using a marinade injector put as much of the marinade into the meat as it will hold. You will be able to see the meat swell up as you are doing this. This really adds an incredible amount of flavor into the meat. Now, you are ready for the grill.
After 4 hours, take the injector and put as much of the marinade into the meat again. Brush the outside with it, too. We did mashed potatoes and a garlic skillet tonight, too. So, if you are going to do a garlic skillet, it’s time to add it to the grill.
Garlic Skillet : http://datenightdoins.com/smoked-garlic-skillet/
Give it another 2 hours or so looking for an internal temperature of 190 degrees (87c). When the meat reaches an internal temperature around 190 degrees (87c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Country Bob’s and Cranberry Juice Marinade
Garlic Pepper Crust
Lookin Good
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.
Lookin Better
Smoked Clod Roast
A Pellet Grill Recipe
Let’s Eat!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Take it and run with it….