Texas Shoulder Clod Barbecued Beef Shoulder Food

BBQ BEEF SHOULDER CLOD

BBQ Beef Shoulder Clod image

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.

Provided by Pitmaster John

Categories Meat

Time 20h15m

Yield 25-30 serving(s)

Number Of Ingredients 8

Ingredients

16 -20 lbs beef, clod
1/4 cup kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon cumin
3 tablespoons cracked black pepper
Worcestershire sauce
yellow mustard

Steps:

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.

Nutrition Facts : Calories 1962.4, Fat 206.1, SaturatedFat 85.6, Cholesterol 287.6, Sodium 1213.1, Carbohydrate 0.8, Fiber 0.4, Protein 24

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