1 Whole Shoulder Clod (about 10-12 lbs.)
3 Tbsp. Kosher salt
3 Tbsp. coarse ground black pepper
6 cups post oak wood chips
Quinoa Crunch Ingredients
½ cup quinoa
1 Tbsp. instant coffee powder
¼ cup sliced almonds
2 Tbsp. honey
2 Tbsp. molasses
Pinch of salt
Smoked Shoulder Clod
Remove silver skin from Shoulder Clod and trim the fat until it is about ⅛-¼ inch thick.
Season Shoulder Clod generously with salt and pepper.
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 225-250°F.
Place Shoulder Clod on cooking grate in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Rotate the shoulder clod every few hours (there will be a stall process during cooking similar to brisket). Monitor the internal temperature sparingly throughout the cooking process. The ideal finished internal temperature is 180-185°F, about 8-10 hours.
Remove the Shoulder Clod from smoker tent with foil or butcher paper/peach paper. Allow to rest (minimum 30 minutes) before slicing.
Coffee Quinoa Crunch
Preheat oven to 350℉.
Toast quinoa in a saute’ pan over low heat for 3-5 minutes until it begins to pop, stirring continuously.
Combine toasted quinoa, instant coffee powder, almonds, honey, molasses, and salt.
Place toasted quinoa mixture on a baking sheet and bake for about 15 minutes. Sprinkle on top of sliced shoulder clod.