Smoked beef shoulder clod

Trim the thin fat on top; season heavily with salt and black pepper and a little brisket rub.

Smoke on a pellet grill with almond pellets and a split of pecan above the fire pot, fat side up because the heat comes from the top, at 200 and very smoky for about the first four hours.

At four hours, with the internal temperature a little over 100 degrees in the thickest part, bump the grill to 275 and leave it unwrapped.

At about seven and a half hours the internal is about 170; insert a wireless probe to monitor it remotely.

When done (overnight, about 3:30 in the morning), pull it off and rest it in a warmer.

Unwrap and add about two tablespoons of tallow to the top.

Split in half and slice across the separate muscles; some parts are more done than others.

Next time: wrap in paper and tallow at about 190 and finish at 195 to 198 internal rather than a brisket's 203, which overcooks this cut.