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Beef Shoulder Clod

Updated: Apr 28


Authored by Ted Stoinoff. Ted is a friend of BBQ Distro, a Backyard BBQ Box member, AND a long time friend of Zavala's Barbecue. Ted's from DFW and you can catch his backyard awesomeness anytime on Instagram: @hojo_bbq


Total Time: 7 – 9 hours


Ingredients


Instructions for Prep

  • Apply slather of Texas Pete Hot Sauce to outside of clod

  • Liberally apply Zavala’s Beef Rub  and Cayenne Pepper to all side of clod

  • Let rest – uncovered on rack – 3 to 4 days in refrigerator


The Cook!

  1. Fat side up between 250 and 300 on smoker until the bark sets – usually sets between 140-150 degrees

  2. Remove clod – wrap in butcher paper – and return to smoker until internal temperature is 175-180 degrees

  3. Remove clod – allow it to rest at least 1-2 hours before slicing

 

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