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.)
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!
Fat side up between 250 and 300 on smoker until the bark sets – usually sets between 140-150 degrees
Remove clod – wrap in butcher paper – and return to smoker until internal temperature is 175-180 degrees
Remove clod – allow it to rest at least 1-2 hours before slicing
Recommend products for the cook, from the shop...