Bbq Beef Shoulder Clod Recipes
BBQ BEEF SHOULDER CLOD
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
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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