Directions

1. Trim the silver skin from the bottom of the oyster blade, and trim any square edges to rounded.
2. 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.
3. Place beef bottom side down on a rack over a tray, then rub the top with the remaining mustard and salt and pepper.
4. Refrigerate overnight, uncovered, to marinate.
5. 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.
6. Once the internal temperature reaches 75°C (170°F) (approximately 4 hours), transfer the beef to a large piece of butcher’s paper.
7. Add some beef tallow then wrap up in the paper to enclose, like a present.
8. Tuck the ends in tightly and under beef, then return to the smoker.
9. 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).
10. Rest beef, still wrapped for 1 hour, or overnight in a 50°C (122°F) oven.
11. Slice beef into pencil thickness slices and serve with watermelon salad, charred green beans, and potato salad.