Pin It

Smoked Beef Shoulder Clod Recipe And Step-by-Step

This is it: a smoked beef shoulder clod (a.k.a. Chuck Roll) recipe that is nothing short of magnificent. It’s one of those long cooks -20 hours!- that are definitely worth every minute.

Smoked Beef Shoulder Clod Recipe And Step-by-Step

First, the basics: the shoulder clod is, as the name suggests, the shoulder of the animal.There’s a lot of great taste in this piece, as it includes flat-iron steaks, broil, shoulder stakes and shoulder roast.

Preparing and cooking the shoulder clod is in some ways similar to cooking a brisket. Start by trimming down the fat on the outside of the meat, leaving just enough on there so it can render down during smoking.

Inject with some Johny’s French Dip, using a stainless steel meat injector (one injection per inch).

Once ready, cover the meat with your favorite savory prime rib rub. If you want to make your own instead of buying, mix some kosher salt, ground garlic, ground onion, pepper, paprika, cracked rosemary and sugar.

After you have covered the meat with a layer of the rub, put it in a large ziploc bag and place it in the fridge for 24 hours.

Preheat your smoker to 225°F before placing the beef on the pit. Target internal temperature is somewhere between 170-180°F, and the whole cook should take 20-24 hours. After 4 hours, flip the beef and mop with some Johny’s French Dip. Repeat every 4-5 hours.

RELATED: 5 Basic Tips For Smoking Meat

You might notice that at some point (around 10hours) internal temperature hits a “wall” and stops rising. Do not panic- let it ride that and temperature will eventually start rising again.

Pull the shoulder clod and let it rest for a bit. The point will be the most tender part, and you can even use it as pulled beef for sandwiches. Slice the rest and serve.

Enjoy!

 

Related Recipes

BBQ Beef Brisket On The Big Green Egg With Burnt Ends

Smoked Beef Ribs Recipe (BBQ Beef Ribs)

Smoked Beef Jerky Recipe With Aaron Franklin

 

Exclusive Pitmaster Gear

Wireless Digital Stainless Steel BBQ Meat Thermometer
smoked beef shoulder clod

Meat Smoking Mastery – Part II
smoked beef shoulder clod

It’s Okay To Pull Your Pork In Public Hoodie
smoked beef shoulder clod

Greg Mrvich

Greg Mrvich

If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! Find us on YouTube
Greg Mrvich

Add Your Comments Below

comments

Leave a reply

About Us

We are a blog for grilling, smoking, BBQ enthusiasts with a passion for rubbing their meat, pulling their pork, and having a great time doing it. If you share the same love for your meat, then we share the same love for you, welcome to I Love Grilling Meat my friend!

At I Love Grilling Meat our mission is to be the best blog providing knowledge, techniques, and skills in the grilling, smoking, and barbecuing meat fields to any and all who wish to become better pitmasters and providers of those sweet n' savory meats we've all grown to love so dearly.

Our goal is to be the ultimate one stop destination for anyone that has an interest in or questions regarding grilling, smoking meat, and barbecuing. We strive to maintain a truthful and unbiased library of knowledge, both in original content, product reviews, and barbecuing tips, as well as curated articles from other top grilling, smoking, and barbecuing websites.

Connect With Us

We want you to show us your meat!