Better Than Brisket In Half The Time? - Oyster Blade

oyster blade beef

🥗Healthier: grass-fed beef

💰Cheaper: chuck steak

Grass-fed beef is leaner and more nutritious, while chuck steak is a more budget-friendly cut.

Trim the silver skin from the bottom of the oyster blade, and trim any square edges to rounded.

Combine salt and pepper in a small bowl. Rub ⅔ of the mustard all over the bottom and sides of the oyster blade, then sprinkle with the salt and pepper to completely coat.

Place beef bottom side down on a rack over a tray, then rub the top with the remaining mustard and salt and pepper.

Refrigerate overnight, uncovered, to marinate.

Preheat a smoker to 135°C (275°F). Place beef in with the thickest side of beef towards the heat source. Smoke for 4 hours, without opening the smoker lid for the first 2 hours, then begin checking temperature every 30 minutes.

Once the internal temperature reaches 75°C (170°F) (approximately 4 hours), transfer the beef to a large piece of butcher’s paper.

Add some beef tallow then wrap up in the paper to enclose, like a present.

Tuck the ends in tightly and under beef, then return to the smoker.

Continue smoking for 1 hour, or until when pushing a probe into beef it feels like pushing into soft butter and internal temperature reaches 98°C (210°F).

Rest beef, still wrapped for 1 hour, or overnight in a 50°C oven.

Slice beef into pencil thickness slices and serve with watermelon salad, charred green beans, and potato salad.

Cooking Techniques

Equipment Needed

Spice Level: