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Smoked BEEF CLOD

Ingredients

10 lb beef clod 1 tbsp cumin
1/4 cup kosher salt 3 tbsp cracked pepper
1/2 tsp cayenne Worcestershire
1 tbsp chili powder Yellow Table Mustard

Lagniappe

Trim fat cap to 1/4” or less, thoroughly tenderize t both sides of Clod before
applying the rub with a fork

Coat the meat lightly with Smokey yellow mustard (or liquid smoke)

Apply rub generously, rubbing the spices in very well

Allow to set in refrigerator overnight for spices to blend

Remove from the refrigerator and allow the meat to dry and come to room
temp

Place meat in the smoker at 250 above the drip tray full of apple juice for
about 4-5 hours.

Remove the meat from smoker, wrap in heavy foil and place back in smoker
(you don’t need to worry about the smoke during this process)

After a couple of hours, remove the meat from the smoker, unwrap the meat.
Place the Clod back in the smoker for a couple of hours to form the “bark”.
Beef should be done at 160-165’ in a couple of hours; however the size of the
roast will make the time different, smaller pieces of meat cook faster

Any dry rub of your choice will work such as “Beef Rib Dry Rub” in Sauces
and Rubs

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