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Smoked Beef Shoulder Clod
A beef shoulder clod is trimmed, seasoned and smoked at 250F for 16 hours.
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Prep Time
1
hour
hr
Cook Time
16
hours
hrs
Total Time
17
hours
hrs
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