No sauces needed
Lean, mean and just the right amount of smoke, our BBQ Beef Shoulder Clod reminds you of grandma’s pot roast.
Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It’s 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection.
Pitmaster Roy Perez meticulously watches this cut smoke to perfection in the Kreuz brick pits over Texas post oak, like the Schmidt’s have done for centuries.
Barbecue clod is a regional specialty. 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 Roy’s watchful eye.
- 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 Texas time (Central).
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.
No Sauce. No Forks. No kidding.
If you’re from Texas, Kreuz barbecue tastes like coming home. If you’re not, do yourself a favor and see how original Texas barbecue is supposed to taste. If you’re thinking about the BBQ sauce, you’ve got some learning to do.
Here in the barbecue capital of Texas, we cook low and slow in brick pits over post oak—and nothing else.
Pitmaster Roy Perez and team keep watch for hours at a time as brisket, ribs and sausage smoke.
It ain’t the easy way, but it’s our way—the original way. And when an original tastes this good, you don’t mess with it.
You don’t mask it in sauce or let a fork come between you and your dinner.