Check out my Pellet Smoked Shoulder Clod Video Here - • Smoked Beef Shoulder Clod - How To Smoke A... SPG MIX RATIO 3 CUPS COURSE BLACK PEPPER 1 1/3 CUPS KOSHER SALT 1/3 CUP GRANULATED GARLIC 1/ ...

Smoked beef shoulder clod is removed from the smoker by Chuck Blount after a nearly 20-hour cooking process. The meat was smoked with post oak wood with the temperate set between 225 and 250 degrees.

Here's a look at the most popular cuts of beef and when to use them—plus some thoughts to keep in mind when you're ready to ...

At the time, beef shoulder clod was the cut of choice for most Texas barbecue joints. Mueller’s namesake restaurant was famous for clod, and Fountaine was famous for cooking it.