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Smoked Pulled Beef Oyster Blade Recipe

Smoked Pulled Beef Oyster Blade Recipe

, by Steven Gray, 3 min reading time

Smoking beef oyster blade is an excellent way to transform this underrated cut into a tender and flavourful masterpiece. The slow and low-smoking process allows the rich flavours to develop, resulting in succulent pulled beef perfect for sandwiches, tacos, or enjoying on its own. Let's dive into this mouthwatering smoked pulled beef oyster blade recipe.

Ingredients:

  • 2 to 3 kilograms of beef oyster blades
  • 2 tablespoons olive oil
  • 1/4 cup beef broth
  • 1/4 cup Worcestershire sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper (adjust for desired heat)
  • Salt and black pepper to taste
  • Your favourite barbecue sauce (for serving)

Instructions:

Step 1 Preparation

  • Preheat your smoker to 225°F (107°C) using hardwood—oak or hickory pairs wonderfully with beef.
  • Trim excess fat from the beef oyster blade, leaving a thin layer to add flavour during smoking.
  • In a bowl, whisk together olive oil, beef broth, Worcestershire sauce, apple cider vinegar, Dijon mustard, minced garlic, brown sugar, smoked paprika, onion powder, garlic powder, cumin, cayenne pepper, salt, and black pepper. This forms the flavourful marinade.

Step 2 Marinating

  • Place the beef oyster blade in a large resealable plastic bag or a shallow dish.
  • Pour the marinade over the beef, ensuring it's evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavour absorption.

Step 3 Smoking

  • Remove the marinated beef from the fridge and let it reach room temperature.
  • Place the oyster blade on the preheated smoker grates and insert a meat thermometer into the thickest part.
  • Smoke the beef until it reaches an internal temperature of 195-203°F (90-95°C), which is ideal for pulling. This may take 6–8 hours, so be patient!

Step 4 Resting and Pulling

  • Once the beef reaches the desired temperature, please remove it from the smoker and rest for 30 minutes.
  • Using two forks or meat claws, shred the beef into bite-sized pieces. The oyster blade's tenderness will make this a breeze.

Step 5 Serving

  • Serve the smoked pulled beef on buns for sandwiches, in tacos, or simply on a plate as a flavourful protein. Drizzle with your favourite barbecue sauce for an extra layer of flavour.

This smoked pulled beef oyster blade recipe will impress with its deep, smoky flavour and tender texture. Enjoy the delicious results of your barbecue prowess!

Wrapping up

As you savour each bite of the succulent, smoky goodness, remember that barbecue is not just about cooking; it's about creating memories, bonding over shared meals, and celebrating the mastery of flavours. This smoked pulled beef recipe isn't just a dish; it's a testament to your expertise as a barbecue enthusiast.

Feel free to experiment with additional rubs, sauces, or smoking woods to tailor this recipe to your unique taste.


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