Smoked Beef Clod
Traditional Texas beef shoulder clod.
Jump to RecipeBeef clod is old-school Texas BBQ - a massive shoulder cut that was popular before brisket became king. It's leaner than brisket but has incredible beef flavor when cooked properly. If you want to cook like the pitmasters of yesterday, this is your cut.
This is for feeding a serious crowd - the cut is huge. It's perfect for large events, community gatherings, or any time you need to feed 20+ people. Not many folks cook clod anymore, so serving it makes you stand out.
Traditional Texas sides are appropriate here - white bread, pickles, onions, beans, and coleslaw. Potato salad is always welcome. Keep things simple and let the meat be the star. This is no-frills BBQ at its best.
Keep the seasoning simple - salt and pepper is traditional. Some add garlic powder. The key is letting the beef and smoke do the talking. Oak is the traditional wood choice, though hickory works well too.
This is a long cook - expect 10+ hours. Wrap when the bark is set to push through the stall. It's done when it's probe tender, usually around 200-205°F internal. Slice against the grain for tender pieces. The leaner nature means proper cooking technique is crucial.
Ingredients
Instructions
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1
Trim any excess hard fat from the beef shoulder clod, but leave a thin layer to keep the meat moist during the long cook.
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2
Season generously with a simple mix of salt, coarse black pepper, and garlic powder. Meat Church Holy Cow is a great all-in-one option for beef.
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3
Set your smoker to 250°F with post oak wood for an authentic Central Texas flavor profile.
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4
Place the clod fat-side up on the smoker grate. This is a long cook — plan on about 10 hours, so make sure you have plenty of fuel.
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5
When the bark is set and the internal temperature reaches about 165°F, wrap the clod in pink butcher paper to push through the stall.
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6
Continue smoking until the internal temperature reaches 203°F and the meat is probe-tender throughout. Check multiple spots with an instant-read thermometer.
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7
Use heat-resistant gloves to remove the clod from the smoker. Rest for at least 1 hour while still wrapped. Slice against the grain and serve.