Shoulder clod
Bogstek
90°CRest 45 min
Cook to this all the way through
A whole-muscle roast. Treat it like a small brisket.
Safe minimum 63°CUSDA
Tap another part of the cow to jump to it
On the grill
Bigger and leaner than chuck cut into steaks, a whole clod wants the same low-and-slow approach as brisket: indirect heat around 120 °C for several hours.
It is done by feel as much as temperature: a skewer should slide in with almost no resistance once the collagen has broken down.