Smoked Beef Clod

Beef 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.