Kreuz Market....

I'm thinking of ordering either brisket or shoulder clod thru their mail order. They FedEx 2 day on dry ice. Anyone had any experience with this? I know many have tried on site in Lockhart. Stupid assumption, but I guess it arrives fully cooked and needs to reheated. Correct? Also, what's the difference between shoulder clod and brisket? I think the clod is less fatty is all I know. I'm mainly concerned about flavor. Thanks to all.

We have enjoyed eating the beef "On-Site", but not thru the online ordering department.

Shoulder Clod is just that. It is a very large hunk of that part of the cow. Most of the retail cuts that are labeled "Chuck" come from the same area. Many places use the 'Clod' instead of the Brisket for just the reason you state. It is LEANER. If cooked properly it is very tender and has good flavor. Purist's tend to say that the Brisket is the only way to go, even if it is 'Fattier' as the fat is what gives the Beef the unique flavor they enjoy.
At the get-together last February we shared some of all three of the Kreuz Market's Beef BBQ... Brisket, Shoulder Clod and Prime Rib. Of the three I would not order the Prime Rib slab again. It was ok, but seemed to be what it was..a slow roasted Rib Roast, with a little smoke flavor included. Both the Brisket and the Shoulder Clod were much more traditional in appearance, consistency, and flavor.

Here is a photo of our Prime Rib (far right) and 2 of the Shoulder Clod pieces (sitting on a couple of ribs) One slice of Brisket is visible between the Prime Rib and the Two 'Clod' Pieces on the top of the pile




We have toured the kitchens at the Moonlite BBQ in Owensboro, KY several times. The Moonlite uses Shoulder Clod for it's BBQ Beef (Not Brisket). We observed the 20 lb chunks of Beef in various stages of prepration and found the result to be quite good.
However- That Said- When we sit at a table in Texas, with our BBQ served on Butcher paper, I think we would order Brisket though... Something about keeping to the traditions that add to the meal!
Please report back about the quality of the online order meats!

The brisket being fattier will also be more forgiving about drying out during the reheating.

joe

Although I prefer the shoulder when eating there, I agree that you'd probably be safer buying the brisket through mail-order.

My one experience at Kreuz (earlier this year) was with the brisket. When they say "fattier" they're not kidding -- it was basically smoked beef fat surrounding a few shreds of lean. Now I probably was served the fat end of an untrimmed whole brisket (which is in fact mostly fat), but caveat emptor. Also, cooked fat tends to get off-flavored (i.e., oxidized and rancid-tasting) sooner than lean.

brisket reheats really well after freezing--let it thaw fully--i put mine in my 18 quart cooker on a rack with a little beef broth below it.

pancho did you place an order? if so, how was it?

i need to order another set of ribs for review and would be interested in your experience with kreuz

i live 20 minutes from lockhardt chism trail,blacks,kruez are all very good in luling its city market
in gonzales its also city market this is like a golden triangle for a bbq lover i eat it several times a week from diffrnt place and i am never dissapointed

I haven't yet tried to eat at Blacks,Kreuz'setc.yet.
Yes I imagine you just have to reheat the meat.I know you can order brisket from New Braunfels Smokehouse and it's cooked,just reheat it.
I mainly go to NBSmokehouse to buy jerky for my sister and mail it to her.Will have to make a run up there and send some to her boyfriend for his birthday.