Spit-Roasted Beef Shoulder ClodSteven Raichlen
This beef shoulder clod is spit-roasted low and slow on a wood-burning rotisserie. So tender and smoky, it’s like the perfect fusion of Texas brisket and succulent prime rib.
Other Recipes from Episode 210: Shoulder On
Spit-Roasted Beef Shoulder Clod
- Yield: Serves 16 to 20
- Method: Rotisserie/spit-roasting
- Equipment: A rotisserie set-up; butcher’s string; wood chunks or chips (preferably oak)
For the Seasoning and Beef
- ¾ cup coarse salt (kosher or sea)
- ¼ cup granulated garlic
- ¼ cup onion powder
- ¼ cup cracked black peppercorns
- 3 tablespoons hot red pepper flakes
- 1 beef shoulder clod (13 to 15 pounds)
1: Place the salt, granulated garlic, onion powder, peppercorns, and hot red pepper flakes in a small bowl and stir to mix. (Actually, your fingers work better for mixing the rub than a spoon or whisk does.)
2: Working over a rimmed baking sheet, generously sprinkle the rub on all sides of the clod, patting it onto the meat with your fingertips.
3: Using butcher’s string, tie the clod into a compact cylinder. Attach the first fork to the rotisserie spit, then run the spit through the center of the meat. Attach the second fork and tighten.
4: Set up the grill for rotisserie grilling and preheat to medium-low. If using a gas grill, place wood chips or chunks in the smoker box and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss wood chips or chunks on the coals.
5: When ready to cook, place the clod on its spit on the rotisserie supports; make sure the one end of the spit is secure in the motor slot as per the manufacturer’s directions. Place a drip pan under the meat. Cover the grill and cook the clod until darkly browned and cooked through, 3 to 4 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature should be between 190° and 200°F for well-done, which is the way clod is usually served. If the outside starts to burn, cover it loosely with aluminum foil. Add wood as needed.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.