Beef Shoulder Clod

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

• Beef Shoulder Clod (8 to 10 lbs.)

• Zavala’s Beef Rub 

• Cayenne Pepper

• Texas Pete Hot Sauce

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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Recommend products for the cook, from the shop...

Zavala's Barbecue Beef Rub

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