Shoulder clod
Bogstek
90°CA whole-muscle roast — treat it like a small brisket.
Cook to this all the way through
Safe minimum 63°CUSDA · + 3 min rest
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.