Use this recipe to experience the robust flavors of smoked beef shoulder clod. The marriage of a flavorful rub with slow smoking results in a succulent and aromatic focal point for any outdoor barbecue.
Ingredients: 1 beef shoulder clod, approximately 8-10 lbs. 1/4 cup kosher salt. 1/4 cup black pepper, coarsely ground. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips for smoking hickory or oak recommended.
Instructions: Set the temperature of your smoker to 225F 107C. Remove any superfluous fat from the beef shoulder clod, preserving a thin coating for taste. To make the rub, combine the salt, cayenne pepper, paprika, black pepper, brown sugar, onion powder, and garlic powder in a bowl. Spread the mixture generously over the beef shoulder clod, making sure to coat it completely. Arrange the beef shoulder clod that has been spiced on the smoker rack. To enhance the smoky flavor, incorporate wood chunks or chips into the smoker. The beef shoulder clod should be smoked at 225F 107C for about 68 hours, or until the internal temperature reaches 195F 90C. After it's finished, take it out of the smoker and give it 15 to 20 minutes to rest before slicing. For optimal tenderness, cut the smoked beef shoulder clod against the grain. Serve and savor the Big Bad Beef Shoulder Clod's mouthwatering smoky flavors!
Prep Time: 20 minutes
Cook Time: 480 minutes
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