Step 1

Trim both sides of the beef clod removing as much of the fat cap as desired.

Step 2

Prepare the beef injection and inject as much as the clod will hold. Make sure to inject all of the different muscles.

Step 3

Pat the clod dry with paper towels and season well with the dry rub on all sides.

Step 4

If possible, let the dry rub work into the meat by resting the clod in the refrigerator overnight.

Step 5

Set the temperature of your smoker to 250F using hickory or pecan for smoke.

Step 6

Place the seasoned clod on the smoker, fat side down.

Step 7

Spritz the clod with the apple juice every 2-3 hours to prevent the meat from drying out.

Step 8

Cook the clod for 16 hours or until all of the muscle groups in the clod are probe tender.