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All day Smoked Shoulder Clod

Feeding a crowd? Have a day to slowly cook a beautiful piece of meat? This may be the recipe for you! Shoulder Clod is typically one of the least expensive cuts of meat and when a tasty rub is applied and it is slowly smoked all day long – you have a winner!

This recipe is inspired by Tom Perini’s herb rub (available online). It is fork tender when done – and becomes a very impressive main dish to serve a gathering.

The meat is placed in the smoker for an hour, then wrapped in foil for the remainder of the cook time. George suggests one hour for every two pounds of meat in the smoker.

When complete, remove it from the smoker, let it rest a few minutes, slice and serve. So, very little to do at the time your guests are ready for dinner.

Put on your cowboy hat and give it a try!

All day Smoked Shoulder Clod

Prep Time 10 minutes
Cook Time 8 hours


  • Large shoulder clod roast
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme
  • 1 tsp paprika (can use smoky)
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp white pepper
  • ½ tsp coarsely-grounded black pepper
  • ¼ tsp cayenne pepper