Texas Shoulder Clod (Barbecued Beef Shoulder) by Barbecue Bible
For the Dalmatian Rub:
1/2 cup coarse salt (kosher or sea)
1/2 cup cracked black peppercorns
3 tablespoons hot pepper flakes
1 beef shoulder clod (13 to 15 pounds)
Mustard Beer Barbecue Sauce (see recipe)
Texas Toast (see recipe)
Sweet and/or sour pickles
White onion, thinly sliced
Thin slices of orange Wisconsin cheddar or pepper Jack cheese
Generously sprinkle the rub over all sides of the clod, patting it onto the meat with your fingertips.
Set up the smoker according to the manufacturer’s instructions and preheat to 250 degrees.
When ready to cook, place the clod, fat side up, in the center of the grate. Add wood and additional charcoal as specified by the manufacturer.
Smoke the clod until darkly browned and cooked through, 12 to 16 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature should be between 195°and 200°F. (Like brisket, clod is served well-done.) If the outside starts to burn, cover it loosely with aluminum foil.
Transfer the smoked clod to a cutting board and let it rest for 15 minutes, then thinly slice it across the grain with a sharp knife. Serve with Texas Toast and your choice of the sides listed above.