Smoked Shoulder Clod with Quinoa Coffee Crunch

Preparation

Smoked Shoulder Clod

1. Step 1

   Remove silver skin from Shoulder Clod and trim the fat until it is about ⅛-¼ inch thick.

2. Step 2

   Season Shoulder Clod generously with salt and pepper.

3. Step 3

   Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

4. Step 4

   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)

5. Step 5

   Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

6. Step 6

   Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 225-250°F.

7. Step 7

   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.

8. Step 8

   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

1. Step 1

   Preheat oven to 350℉.

2. Step 2

   Toast quinoa in a saute’ pan over low heat for 3-5 minutes until it begins to pop, stirring continuously.

3. Step 3

   Combine toasted quinoa, instant coffee powder, almonds, honey, molasses, and salt.

4. Step 4

   Place toasted quinoa mixture on a baking sheet and bake for about 15 minutes. Sprinkle on top of sliced shoulder clod.