Smoked Beef Shoulder Clod in Pit Boss Pellet Smoker
#SmokedBeefClod #PelletSmoker #WeekendWarriorBBQ
0:00 Intro to Smoked Beef Shoulder Clod
0:58 Trimming the Beef Shoulder Clod
3:40 Seasoning the Beef Shoulder Clod
5:08 Putting the Beef Shoulder Clod in the Smoker
8:08 Checking the Smoked Beef Shoulder Clod after Three Hours
8:52 Checking the Smoked Beef Shoulder Clod after 8 Hours
10:08 Checking the Smoked Beef Shoulder Clod after 20 Hours
10:59 Slicing and Shredding the Smoked Beef Shoulder Clod
12:56 How to Serve the Smoked Beef Shoulder Clod
This smoked beef shoulder clod weighed about 20 pounds and cost about $70 which makes it a pretty good value when compared to a more expensive cut like brisket.
The shoulder clod is made up of five different muscles and is used for cuts like chuck roasts, chuck rolls, chuck steaks, London Broils, flank steaks, burger meat, and a few others.
I essentially smoked it the exact same way I would a brisket but I pulled it out of the smoker around 180 degrees. The Smoked Beef Clod doesn't have as much fat as a brisket so I didn't want to risk drying it out.
I will certainly be smoking more beef shoulder clod in the future. If you like to smoke chuck roasts, you will love smoked beef shoulder clod.
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