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.
- 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
Tried this recipe?Let us know how it was!