Pulled beef can be used in a variety of ways... tacos, pies, stir-frys, pizzas, rolls, sandwiches, the list goes on. Chuck and bolar blade are popular cuts along with the oyster blade. There is a streak of collagen running through the oyster blade that when broken down turns into sticky gelatin and produces a wonderful flavour. Cooking an oyster blade is straightforward and can be treated in the same way as chuck, bolar blade or short ribs. It's very much a set and forget cut of meat. A simple mix of salt and pepper or your favourite beef rub and into the smoker for around 8 hours.
Once the blade is in and smoking away there's not too much care required. You can give them a spritz after the bark has formed if you wish to sweeten up the bark and help preserve that precious smoke ring. Oh, and if you think that beautifully coloured smoke ring will enhance the taste of the meat I hate to break it to you as it is as absolutely no affect on taste. It's purely just for looks.
- Beef oyster blade
- Perth BBQ School Ruckus Rub
- Trim off any fat and the silvery membrane left on the blade as this won't render down.
- Lightly brush the blade with a thin layer of mayonnaise or mustard and add the Ruckus Rub. If time permits do this 24 hours in advance.
- Setup your Weber Kettle or Weber Smokey Mountain for indirect grilling and preheat to 280f/138c.
- Add the blade to the cooker along with 3 chunks of nut or fruit wood.
- Check the blade after 3 hours. The bark should be well formed at this point. Continue to check the bark every hour. If it begins to look dry give it a spritz with apple juice or apple cider vinegar.
- Cook until the internal temperature of the meat reads around the 203f/96c or probes with little resistance.
- Allow the meat to rest for a minimum of half an hour before pulling.
- Enjoy your Ruckus rubbed pulled beef oyster blade!
Weber Kettles and Smokey Mountains are available in store along with the Weber range of Bluetooth and hand held thermometers. We have a wide range of smoking woods in store including chunks from Weber, Great Southern Fruitwood and Jagrd.
Photos and recipe by Messy Benches. Visit www.messybenches.com