BBQ Beef Shoulder Clod

Submitted by Pitmaster John

"Brisket can't hold a candle to shoulder clod. It is by far, more juicy and tasty. Pull it, chop it, mix a little of your favorite BBQ sauce in the meat and serve on your favorite bun."

 

• Ready In: 20hrs 15mins
• Ingredients: 8
• Serves: 25

ingredients

• 7257.47-9071.84 g beef, clod
• 59.14 ml kosher salt
• 2.46 ml cayenne pepper
• 14.79 ml chili powder
• 14.79 ml cumin
• 44.37 ml cracked black pepper
• Worcestershire sauce
• yellow mustard

directions

1. Trim fat cap to 1/4” or less. Remove silver skin.
2. Thoroughly Jaccard both sides of clod.
3. Lightly sprinkle Worcestershire Sauce over both sides.
4. Lightly coat with Yellow Mustard.
5. Apply Rub.
6. Wrap in plastic and rest for 1 hour at room temperature.
7. Prepare smoker for cooking temperature of 225-250 with oak or hickory chunks.
8. Foil at 160 to retain moisture.
9. Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler.
10. Slice and/or Pull clod.
11. Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle.

Reviews

[mamatitone]

My husband came home from the store with a HUGE beef shoulder clod which he thought was a brisket. THIS RECIPE WAS PERFECT! It was a great success with our 60 guests.