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Prep Time: 15 Minutes Cook Time: 1200 Minutes |
Ready In: 1215 Minutes Servings: 30 |
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Brisket can't hold a candle to shoulder clod. It is by far, more juicy and tasty. Pull it, chop it, mix a little of your favorite BBQ sauce in the meat and serve on your favorite bun. Ingredients:
16 -20 lbs beef, clod |
1/4 cup kosher salt |
1/2 teaspoon cayenne pepper |
1 tablespoon chili powder |
1 tablespoon cumin |
3 tablespoons cracked black pepper |
worcestershire sauce |
yellow mustard |
Directions:
1. Trim fat cap to 1/4” or less. Remove silver skin.
2. Thoroughly Jaccard both sides of clod.
3. Lightly sprinkle Worcestershire Sauce over both sides.
4. Lightly coat with Yellow Mustard.
5. Apply Rub.
6. Wrap in plastic and rest for 1 hour at room temperature.
7. Prepare smoker for cooking temperature of 225-250 with oak or hickory chunks.
8. Foil at 160 to retain moisture.
9. Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler.
10. Slice and/or Pull clod.
11. Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle.
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