Smoked Shoulder Clod with Quinoa Coffee Crunch
10 HRS
Time to Cook
15 to 18
Servings
10
Ingredients
Ingredients
Quinoa Crunch Ingredients
Preparation
Smoked Shoulder Clod
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Step 1
Remove silver skin from Shoulder Clod and trim the fat until it is about ⅛-¼ inch thick.
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Step 2
Season Shoulder Clod generously with salt and pepper.
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Step 3
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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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)
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Step 5
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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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.
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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.
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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
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Step 1
Preheat oven to 350℉.
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Step 2
Toast quinoa in a saute’ pan over low heat for 3-5 minutes until it begins to pop, stirring continuously.
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Step 3
Combine toasted quinoa, instant coffee powder, almonds, honey, molasses, and salt.
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Step 4
Place toasted quinoa mixture on a baking sheet and bake for about 15 minutes. Sprinkle on top of sliced shoulder clod.
