This smoked oyster blade recipe is a simple, crowd-pleasing alternative to smoked brisket. Marinated overnight, then slow-cooked in a smoker with mustard, salt, pepper, and beef tallow, the result is tender, juicy beef with a rich smoky flavour. Perfect for BBQs, meal prep, or feeding a crowd. Serve it with fresh sides like potato salad, watermelon salad, and charred green beans.
Category
Lunch
Servings
8-10
Prep time
10
Cook time
5 hours
This smoked oyster blade recipe is a simple, crowd-pleasing alternative to smoked brisket. Marinated overnight, then slow-cooked in a smoker with mustard, salt, pepper, and beef tallow, the result is tender, juicy beef with a rich smoky flavour. Perfect for BBQs, meal prep, or feeding a crowd. Serve it with fresh sides like potato salad, watermelon salad, and charred green beans.
Ingredients
- 2kg oyster blade
- 1 tbsp sea salt
- 1 tbsp cracked black pepper
- 1 tbsp yellow mustard
- ¼ cup beef tallow
- butcher’s paper
Directions
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.
Recipe notes
What cut is oyster blade and why use it instead of brisket?
A: Oyster blade comes from the shoulder, with good marbling and connective tissue that breaks down beautifully when cooked low and slow. It’s cheaper and cooks faster than brisket, but still gives that juicy, smoky payoff.
Can I use a different cut of beef?
A: You could, but oyster blade is ideal for this method. Chuck or brisket would work, but may need adjustments to cooking time.
