Beef Shoulder Clod on the Traeger Grill

This demonstration on a Traeger grill is all about taking on the 24-hour Smoked Slow Cooked Beef Shoulder Clod Challenge. Basically, Smoke for 4-hours on Smoke and then cook at 225 degrees for the rest of the time.  **(The size of the clod may effect actual times—always use the temperature probe for perfect doneness timing.) I have trimmed off excess fat, rubbed it down with spices of choice and injected the clod with Johnny's Au Jus Concentrate mixed with bacon grease. I decided to marinate it in the refrigerator overnight before starting the cook, optional. When you’re ready to start, go ahead and Pre-heat the grill getting a nice smoke going. Transfer the meat to the grill. Place the probe into the meat, as seen in the video, to keep an eye on the rising temperature as it cooks. Close the lid to smoke. Come back in and hour to mop the clod giving it the moisture it needs during the smoke and cooking process. It's Ideal to MOP EVERY HOUR, but when you sleep be sure to Mop no less than Every 3-hours. **Be sure to check the temperature on the probe, especially during the last 4-6 hours. Once the temperature reaches 180 degrees, it is ready to remove from the grill. Tent the meat and allow the juices to settle in for up to 30 minutes before slicing. Then slice or shred the meat according to your preference. Grilling is the Best! SpaPartsDepot.com For all your grilling needs: traeger grills, accessories, several flavors of wood pellets, and much more.