Ingredients for Bbq Beef Shoulder Clod
- 1 beef shoulder clod
- 1/4 cup kosher salt
- 2 tablespoons cayenne pepper
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1/4 cup cracked black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons yellow mustard
- oak or hickory wood chunks
- sourdough bread, for serving
- prepared horseradish, for serving
- thinly sliced red onion, for serving
- Clausen dill pickle slices, for serving
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How to Make Bbq Beef Shoulder Clod
- Trim fat cap to 1/4 inch or less.
- Carefully remove the silver skin from the beef shoulder clod.
- Use a meat injector to thoroughly inject both sides of the clod with your favorite BBQ rub mixture (see ingredients).
- Lightly sprinkle both sides of the clod with 1 tablespoon Worcestershire sauce.
- Lightly coat both sides with 2 tablespoons yellow mustard.
- Generously apply your BBQ rub to all surfaces of the clod.
- Wrap the seasoned clod tightly in plastic wrap and let it rest at room temperature for 1 hour.
- Prepare your smoker to maintain a cooking temperature between 225-250°F using oak or hickory wood chunks.
- Once the internal temperature of the clod reaches 160°F, wrap it tightly in heavy-duty aluminum foil to retain moisture.
- Continue smoking until the internal temperature reaches 193°F. Remove from smoker, place in a heat-safe pan, and let it rest in a cooler for 1 hour.
- Once rested, slice and/or pull the beef shoulder clod.
- Serve on sourdough bread with prepared horseradish, thinly sliced red onion, and a Clausen dill pickle slice.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
0g
Fat
427g
Carbs
0g
