Bbq Beef Shoulder Clod

1. Trim fat cap to 1/4” or less. Remove silver skin.

2. Thoroughly Jaccard both sides of clod.

3. Lightly sprinkle Worcestershire Sauce over both sides.

4. Lightly coat with Yellow Mustard.

5. Apply Rub.

6. Wrap in plastic and rest for 1 hour at room temperature.

7. Prepare smoker for cooking temperature of 225-250 with oak or hickory chunks.

8. Foil at 160 to retain moisture.

9. Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler.

10. Slice and/or Pull clod.

11. Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle.

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Nutrient	Quantity
Total fats	3.3088 g
Protein	4.4042 g
Carbohydrates	20.3778 g
Energy	99.879 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0906 g
Water	3.9953 g
Aspartic acid	0.4277 g
Calcium, Ca	175.293 mg
Lutein + zeaxanthin	264.071 g
Fiber, total dietary	8.8959 g
Fatty acids, total saturated 22:0	0.0044 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	1506.45 g
Niacin	1.5176 mg
Vitamin A, RAE	146.798 g
Arginine	0.103 g
Riboflavin	0.1404 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.073 g
Fatty acids, total saturated 20:1	0.0138 g
Glutamic acid	0.4197 g
Sodium, Na	243.85 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0374 g
Total lipid (fat)	3.3088 g
Manganese, Mn	2.9939 mg
Fructose	0.3908 g
Proline	0.3925 g
Fatty acids, total saturated 16:0	0.3292 g
Fatty acids, total saturated 8:0	0.0211 g
Sucrose	0.0649 g
Choline, total	9.6046 mg
Sugars, total	0.9358 g
Serine	0.1031 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	0.1244 g
Vitamin B-6	0.2758 mg
Selenium, Se	3.0375 g
Ash	2.3858 g
Fatty acids, total saturated 18:1 undifferentiated	1.2229 g
Pantothenic acid	0.3606 mg
Phenylalanine	0.1219 g
Copper, Cu	0.4107 mg
Betaine	2.0583 mg
Thiamin	0.0831 mg
Methionine	0.0303 g
Iron, Fe	7.4458 mg
Carbohydrate, by difference	20.3778 g
Phosphorus, P	89.283 mg
Folate, total	7.313 g
Tocopherol, gamma	1.6307 mg
Lycopene	5.82 g
Alanine	0.1635 g
Valine	0.1564 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0315 g
Fatty acids, total saturated 18:2 undifferentiated	0.9971 g
Glycine	0.1393 g
Carotene, alpha	169.684 g
Glucose (dextrose)	0.2209 g
Fatty acids, total saturated 14:0	0.0232 g
Zinc, Zn	0.9006 mg
Isoleucine	0.107 g
Fatty acids, total saturated 12:0	0.0272 g
Fatty acids, total polyunsaturated	1.1191 g
Fatty acids, total saturated 14:1	0.0033 g
Tocotrienol, gamma	0.228 mg
Leucine	0.2603 g
Tocotrienol, alpha	0.424 mg
Vitamin A, IU	2935.919 IU
Folate, DFE	7.313 g
Tryptophan	0.0176 g
Vitamin C, total ascorbic acid	1.2056 mg
Phytosterols	30.511 mg
Galactose	0.0311 g
Fatty acids, total polyunsaturated 18:1 c	0.3832 g
Fatty acids, total saturated 20:0	0.0044 g
Fatty acids, total saturated 6:0	0.0035 g
Tyrosine	0.1152 g
Vitamin K (phylloquinone)	43.3886 g
Fatty acids, total saturated	0.6065 g
Histidine	0.0473 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	1.2771 g
Threonine	0.0721 g
Folate, food	7.313 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	340.643 g
Vitamin E (alpha-tocopherol)	3.7348 mg
Magnesium, Mg	70.645 mg
Lysine	0.0793 g
Potassium, K	556.509 mg
Cystine	0.043 g
Fluoride, F	7.0794 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Worcestershire sauce	0	0	0	0
black pepper	3 tablespoons	51.957	13.2377	0.6748
Yellow Mustard	0	0	0	0
chili powder	1 tablespoon	22.56	3.976	1.1424
cumin	1 tablespoon	22.5	2.6544	1.3362
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
kosher salt	0.25 cup	0	0	0
beef	16	0	0	0