Bbq Beef Shoulder Clod - cooking recipe

Ingredients

16 -20 lbs beef, clod
1/4 cup kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon cumin
3 tablespoons cracked black pepper
Worcestershire sauce
yellow mustard

Preparation

Trim fat cap to 1/4\" or less. Remove silver skin.
Thoroughly Jaccard both sides of clod.
Lightly sprinkle Worcestershire Sauce over both sides.
Lightly coat with Yellow Mustard.
Apply Rub.
Wrap in plastic and rest for 1 hour at room temperature.
Prepare smoker for cooking temperature of 225-250 with oak or hickory chunks.
Foil at 160 to retain moisture.
Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler.
Slice and/or Pull clod.
Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle.