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Smoked Beef Shoulder Clod

Smoked Beef Shoulder Clod

A beef shoulder clod is trimmed, seasoned and smoked at 250F for 16 hours.
Prep Time 1 hour
Cook Time 16 hours
Total Time 17 hours
Course Main Course
Cuisine American
Calories 419 kcal

Ingredients
  

  • Beef Shoulder Clod about 20 pounds
  • 2 cups Beef Injection
  • 1 cup Beef Dry Rub
  • 1 cup Apple Juice

Instructions
 

  • Trim both sides of the beef clod removing as much of the fat cap as desired.
  • Prepare the beef injection and inject as much as the clod will hold. Make sure to inject all of the different muscles.
  • Pat the clod dry with paper towels and season well with the dry rub on all sides.
  • If possible, let the dry rub work into the meat by resting the clod in the refrigerator overnight.
  • Set the temperature of your smoker to 250F using hickory or pecan for smoke.
  • Place the seasoned clod on the smoker, fat side down.
  • Spritz the clod with the apple juice every 2-3 hours to prevent the meat from drying out.
  • Cook the clod for 16 hours or until all of the muscle groups in the clod are probe tender.

Notes

Serve the clod as pulled beef from one side and sliced beef from the other.
Keyword Smoked Beef Shoulder Clod