Smoked Oysterblade

Smoked oysterblade

I found a cut of beef the could be the next big thing of low and slow barbecuing.
It's the Oysterblade, a part of the flat iron steak cut. try this recipe now and you will be amazed.

Prep Time 15 mins
Cook Time 4 hrs 30 mins
Resting time 15 mins
Total Time 5 hrs
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 93 kcal


  • 1 piece oysterblade
  • 1 tbsp mustard


  • 2 tbsp fine salt
  • 1 tbsp ground black pepper
  • 1 tbsp onion powder
  • ½ tbsp garlic powder


  • Trim off the silver skin that sits on the bottom.
  • Cut diamond shape carves into the fat cap on top.
  • Add the mustard on to your oysterblade and rub it in except on the fat cap.
  • Make the rub by adding all the ingredients for the rub and mix them in a sprinkler.
  • Sprinkle the rub onto the meat on both sides.
  • Fire up your BBQ and set it up for a smoke session, set the temperature at 140°C/285°F and add some smoke wood.
  • Place the oysterblade into your BBQ with the fat cap down.
  • Place a thermometer into the thickest part of the meat.
  • After 3 hours check if the meat has built up a nice smoke color.
  • If it did, it's time to wrap it in some butcher paper.
  • Stick the thermometer back in and place it back into the BBQ.
  • If the core temperature hits 92°C/197°F it's done.
  • Take the meat out of the BBQ and let it rest for 15 minutes.



Calories: 93kcalCarbohydrates: 3gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 34mgSodium: 3613mgPotassium: 249mgFiber: 1gSugar: 1gVitamin A: 11IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword Beef, Flat iron steak, Oysterblade
Tried this recipe?Let us know how it was!



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