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Spit-Roasted Beef Shoulder Clod

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.

Serve with Texas Toast and Pico de Gallo.

Other Recipes from Episode 210: Shoulder On


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Spit-Roasted Beef Shoulder Clod

Recipe Notes

  • Yield: Serves 16 to 20
  • Method: Rotisserie/spit-roasting
  • Equipment: A rotisserie set-up; butcher’s string; wood chunks or chips (preferably oak)

Ingredients

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)

Recipe Steps

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.

6: Transfer the grilled clod to a cutting board and let it rest for 10 minutes, then thinly slice it across the grain with a sharp knife. Serve on Texas Toast with Pico de Gallo.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 2:

Big Green Egg Kalamazoo Green Mountain Grills FireMagic Creekstone Farms Weber Maverick Shun Basques Bonfire Workman Publishing Smoke n Fire

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.

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