Texas Shoulder Clod (Barbecued Beef Shoulder)Steven Raichlen
Texas Shoulder Clod (Barbecued Beef Shoulder)
- Yield: Serves 16 to 20
- Method: Smoking or indirect grilling
For the Dalmatian Rub:
- 1/2 cup coarse salt (kosher or sea)
- 1/2 cup cracked black peppercorns
- 3 tablespoons hot pepper flakes
- 1 beef shoulder clod (13 to 15 pounds)
Step 1: Generously sprinkle the rub over all sides of the clod, patting it onto the meat with your fingertips.
Step 2: Set up the smoker according to the manufacturer’s instructions and preheat to 250 degrees.
Step 3: When ready to cook, place the clod, fat side up, in the center of the grate. Add wood and additional charcoal as specified by the manufacturer.
Step 4: Smoke the clod until darkly browned and cooked through, 12 to 16 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature should be between 195°and 200°F. (Like brisket, clod is served well-done.) If the outside starts to burn, cover it loosely with aluminum foil.
Step 5: Transfer the smoked clod to a cutting board and let it rest for 15 minutes, then thinly slice it across the grain with a sharp knife. Serve with Texas Toast and your choice of the sides listed above.
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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.