Texas Clod
  • 1 whole chuck roast-- 15+ lbs
  • kosher salt
  • coarse black pepper

  1. remove any visible silverskin from the roast
  2. rinse under cold water and pat dry
  3. allow the roast to rest in the fridge until completely dry or over night
  4. apply a generous amount of kosher salt and coarse black pepper to the exterior
  5. setup up your smoker with oak or mesquite and stabilize at 225 degrees
  6. smoke the clod until it reaches an internal temperature of 205 degrees
  7. remove the clod and allow to rest for 20 to 30 minutes at room temp or double wrap in foil and place in a dry cooler for up to 2 hours
  8. pull or chop and serve