Sunday Roast Beef on the BBQ | Silverside Made Easy

silverside beef

🥗Healthier: grass-fed beef

💰Cheaper: brisket

Grass-fed beef is leaner and more nutritious, while brisket is often more affordable.

Pat the silverside beef dry with kitchen towel.

Apply horseradish sauce as a binder on the beef.

Coat the beef with a rub made of equal parts salt, black ground pepper, and garlic granules.

Prepare the Traeger pellet smoker for indirect cooking at about 120°C (248°F).

Place the beef on the barbecue, not directly over any coals.

Monitor the internal temperature with a built-in probe, aiming for 50°C (122°F) for medium rare.

Remove the beef from the barbecue and let it rest under a foil tent for at least 20 minutes.

Slice against the grain into thin slices, about half a cm thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary