Better Than Brisket In Half The Time?

Von Andy Cooks · 240 Min.

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Zubereitung

1. Trim the silver skin from the underside of the oyster blade and round off any square edges.
2. Mix the salt and pepper in a small bowl. Rub two-thirds of the mustard over the bottom and sides of the beef, then coat completely with the salt and pepper mixture.
3. Place the beef bottom side down on a rack over a tray. Rub the top with the remaining mustard, salt and pepper.
4. Refrigerate overnight, uncovered, to marinate.
5. Preheat the smoker to 135°C (275°F). Place the beef in with the thickest side facing the heat source. Smoke for 4 hours, keeping the lid closed for the first 2 hours, then check the temperature every 30 minutes.
6. When the internal temperature reaches 75°C (170°F), about 4 hours, move the beef to a large sheet of butcher's paper.
7. Add the beef tallow, then wrap the beef tightly in the paper, tucking the ends under the beef. Return it to the smoker.
8. Smoke for 1 more hour, or until a probe slides into the beef like into soft butter and the internal temperature reaches 98°C (210°F).
9. Rest the beef, still wrapped, for 1 hour, or overnight in a 50°C (122°F) oven.
10. Slice the beef into pencil-thin slices.

Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.

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