Talk about a huge slab of meat! This smoked beef clod recipe takes the cake. It’s 23 1/2 lbs of flavor filled meat. It will take 20 plus hours to smoke. You might call it a day project.
He’s using Johnny’s French Dip and some bacon fat for his injection ingredients.
For his rub, he’s using Pappy’s Choice Seasoning Prime Rib Rub. After the first 4 hours on the smoker the meat is mopped every hour. The mopping solution keeps the meat nice and moist and the drippings add to the overall taste and humidity of the smoker.
Have you ever smoked a huge clod of beef like this before? What were the results?