Overview

Shoulder clod is Central Texas’s lean, sliceable answer to brisket—big beef flavor, firm bark, and clean post oak smoke. Cooked steady at 275°F (135°C), it shines when you nail the trim, the wrap, and the rest.

Ingredients

• 1 whole shoulder clod, 12–18 lb (5.4–8.2 kg), or clod heart, 5–8 lb (2.3–3.6 kg)
• 2 tbsp (30 ml) neutral oil or yellow mustard, optional binder
• 1/4 cup (36 g) kosher salt
• 1/4 cup (28 g) 16‑mesh black pepper
• 2 tsp (6 g) garlic powder, optional
• 1 cup (240 ml) low-sodium beef stock for spritz
• 2 tbsp (30 ml) apple cider vinegar for spritz, optional

Equipment

• Offset smoker or pellet smoker capable of steady 275°F (135°C)
• Instant-read thermometer
• Leave-in probe thermometer for grate and meat
• Unwaxed butcher paper (or heavy-duty foil)
• Large cutting board and long slicing knife
• Butcher’s twine (if shaping a whole clod)
• Spray bottle
• Heat-resistant gloves
• Cooler/Cambro or warm oven for holding

Wood

Post oak (Central Texas standard); white oak or a mild oak/hickory blend as backup

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 198 °F (92 °C)
Approx duration: 10 hours

Why Shoulder Clod

In Central Texas shops, clod was the original big roast before brisket stole the spotlight. It comes from the chuck—meaty, leaner than brisket, and best served sliced, not pulled. At 275°F (135°C), clod develops a sturdy bark and a clean beef-forward profile that takes to post oak perfectly, rewarding steady fire management and careful slicing.

Anatomy, Sourcing, and Expectations

A whole shoulder clod is large—typically 12–18 lb (5.4–8.2 kg)—and contains multiple muscles, with the clod heart (shoulder center) being the prime, uniform, sliceable centerpiece. Many home cooks buy just the clod heart at 5–8 lb (2.3–3.6 kg) for easier handling. Expect whole clods to run 9–13 hours at 275°F, while a clod heart often finishes in 5–7 hours; both need a proper rest. Unlike brisket, the target texture is sliceable tenderness with a little chew, not jiggly-soft.

Trim and Prep

Chill the meat well so it trims cleanly. On a whole clod, remove thick, waxy exterior fat and hard deposits, leaving about 1/8–1/4 in (3–6 mm) where it helps protect lean; clean off silverskin for better bark. Square up thin edges to prevent drying; tie loose flaps with butcher’s twine if needed for a uniform shape. Lightly coat with neutral oil or yellow mustard as a binder if desired, then season all sides with a simple Texas mix heavy on 16‑mesh black pepper and kosher salt, with optional garlic. Let the clod sit 20–30 minutes while you stabilize the pit so the rub hydrates and adheres.

Fire Management at 275°F

Run the pit at a steady 275°F (135°C) with a clean-burning, light-blue smoke. Post oak is the classic choice in Central Texas; split logs or chunks should be well-seasoned. On an offset, aim the thicker end of the clod toward the firebox and orient any remaining fat toward the heat to shield the lean. Keep your exhaust wide open and control temperature at the intake; add small, frequent splits to avoid dirty smoke. A shallow water pan can help stabilize temps but is optional if your draft is clean.

Cook Timeline, Targets, and Wrapping

Place the clod on the pit and leave it alone for the first 90 minutes. Begin spritzing dry spots lightly with beef stock and a touch of cider vinegar every 45–60 minutes once the surface is dry and the color starts to set, typically around the 2-hour mark. Expect the internal to hit the stall near 150–165°F (66–74°C). When the bark is well set—dry to the touch, deep mahogany, and not wiping off—usually 165–175°F (74–79°C), wrap tightly in unwaxed butcher paper to protect moisture and accelerate the finish; foil will run faster but will soften bark more. Continue cooking to 190°F (88°C) and begin probing the thickest portions; many clod hearts finish probe-tender at 195–200°F (90–93°C), while denser whole clods may prefer 198–203°F (92–95°C). You’re looking for a smooth, butter-like probe feel with light resistance, not the near-zero resistance you seek in a packer brisket.

Rest, Hold, and Slice

When the clod probes right, vent the wrap for 5 minutes to slow carryover, then rewrap and rest in a warm cooler or holding box for 1–2 hours, ideally holding between 145–165°F (63–74°C). Resting evens out juices and firms the bark. For a whole clod, separate the clod heart from the surrounding muscles at natural seams, then slice the heart across the grain into 1/8–1/4 in (3–6 mm) slices. The slice should drape over a finger and gently bend without crumbling. Serve simply with white bread, onions, pickles, and a thin beefy jus if desired.

Wrap vs. No-Wrap

Unwrapped clods build a thicker, drier bark but typically take longer and risk more surface drying on the leaner muscles. Paper-wrapped at a true bark set preserves texture while keeping the bark crisp enough for authentic Texas slices. If your pit tends to run dry or your clod is smaller and leaner, paper wrap is the safer call at 275°F. If you skip the wrap, be attentive with spritzing and consider slightly thicker trim to protect the lean.

Troubleshooting Texture and Moisture

If slices seem dry but tough, you likely undercooked; return to the pit wrapped and push another 3–5°F (2–3°C), then rest again. If slices are moist but crumbly, you overshot; slice a bit thicker and serve with warm jus. If bark washed out, you wrapped before it set or used foil too early; next time wrap later in paper. If the stall lingers for hours, your bark may be wet—ease off spritzing, confirm 275°F grate temp with a reliable probe, and avoid smoldering wood that cools the pit.

Food Safety Notes

Keep raw beef separate from ready-to-eat foods and sanitize knives and boards. Do not let the clod sit in the danger zone (40–140°F / 4–60°C) for more than 4 cumulative hours. Hot-hold cooked clod above 140°F (60°C) if holding longer than 2 hours. Cool leftovers within 2 hours by slicing, spreading in shallow pans, and refrigerating uncovered until steam stops, then cover; store at or below 40°F (4°C) up to 4 days. Reheat slices to 165°F (74°C) with a splash of stock, covered, to protect moisture.

Serving and Variations

Texas clod is at its best simply seasoned and sliced for sandwiches on white bread with pickles, onion, and a thin, peppery sauce. Leftovers make excellent chopped beef for tacos or baked potatoes. Keep the rub simple to let the beef and post oak shine; heavy sauces or sweet glazes tend to fight the lean, beefy character of clod.

Notes

• Typical time at 275°F (135°C): clod heart 5–7 hours; whole clod 9–13 hours, plus a 1–2 hour rest.
• Wrap when bark is set and internal reads ~165–175°F (74–79°C); finish when probe-tender around 195–203°F (90–95°C).
• Slice across the grain 1/8–1/4 in (3–6 mm); aim for bendy, sliceable texture with a touch of chew.
• If you can’t source post oak, use well-seasoned white oak; avoid heavy mesquite on lean clod unless used sparingly.
• Hot-hold safely above 140°F (60°C); cool leftovers within 2 hours and reheat to 165°F (74°C) with added moisture.