Description
A legendary Southern BBQ recipe for smoked beef shoulder clod, known for its tender texture and deep smoky flavor.
Ingredients
1 tablespoon granulated sugar
0.5 tablespoon dark brown sugar
2 tablespoons kosher salt
1 tablespoon coarse black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon cayenne pepper
15-20 lb whole beef shoulder clod
0.5 cup beef broth
2 tablespoons Worcestershire sauce
Instructions
Step 1: Mix all dry rub ingredients in a small bowl until thoroughly combined.
Step 2: Trim the beef shoulder of heavy fat caps, leaving a thin protective layer.
Step 3: Mix beef broth and Worcestershire sauce and inject into the meat every 2 inches.
Step 4: Coat the entire shoulder with the dry rub, ensuring full coverage.
Step 5: Set smoker to 225°F with hickory wood and place the meat inside.
Step 6: Smoke until the internal temperature reaches 160°F and a dark bark has formed.
Step 7: Wrap the shoulder tightly in foil and return to the smoker until internal temp reaches 200°F.
Step 8: Rest the meat in an insulated cooler for at least 60-90 minutes before serving.
Notes
Always use a meat thermometer. The resting period is mandatory for moisture retention.
- Prep Time: 45 minutes
- Cook Time: 14 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg
