BBQ Beef Shoulder Clod

Recipe by Pitmaster John
READY IN: 20hrs 15mins
SERVES: 25-30
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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