Juicy gelatinous tender beef that can best be described as a cross between a brisket and a beef cheek.


Cooking Style: Low n Slow/Indirect

Cooking Time: 6-8 hours


Ingredients:

1 whole Oyster blade roast

Ozpig beef rub

Beef stock


Method:

  1. Trim the Oyster blade as instructed in the video HERE
  2. Coat evenly on all sides with Ozpig beef rub.
  3. Prepare smoker for indirect smoking at 120-150C (250-300F)
  4. Smoke with cherry, ironbark or other favourite smoking timber spritzing every hour or so until internal temperature of 73C+ (165F+) is reached,
  5. Wrap in aluminium foil with hot beef stock and continue to cook until internal temperature of 93C (200F) is reached. Probe with a skewer and continue to cook until skewer can be pushed into the meat with no resistance. (allow to cook until falling apart for pulled beef).
  6. Allow to rest for 1 hour minimum before slicing or pulling.