Smoking whole beef blade steak

I want to smoke/slow cook whole blade. These are big pieces of meat, average 7kgs a piece. Dry rub, then how long at what temp and what internal temp should it get to? What sort of time frame, and should it be foil wrapped at some point ?

smoking

Best Answer

This cut can be smoked similarly to a chuck roast or pot roast, which might help you search for recipes on your own.

As a baseline, you could try smoking it uncovered until it's around 150-170F, then foil wrap it and bring it up to 200F. This, along with letting it rest after you take it out, will ensure it doesn't dry out. This will take around 4-6 hours minimum.

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Quick Answer about "Smoking whole beef blade steak"

Set your smoker up for indirect heat at 108°C. Add a small handful of oak or hickory chunks/chips, get them smoking, then add your steak and cook for up to 1½–2 hours, until the internal temperature hits 55°C on your instant-read thermometer. Carefully remove the steak from the smoker and allow to rest for 45 minutes.

Is blade good for smoking?

A blade steak is cut from the Chuck. It will have a great deal of connective tissue, so it is an appropriate cut of meat for slow-ish smoking.

Is beef blade good for steak?

It has a line of connective tissue down the middle, creating a tough steak best suited to a slow cooking or braising method to yield a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option.

How is blade steak best cooked?

What is a blade steak good for? Blade steak is one of the most tender meat cuts when it's cooked properly, and the best way to cook this delicious steak is to cook it slowly with moist, low heat. The blade steak is ideal for oven braising, in casseroles and stews, or cooking in a slow cooker.

[MASTER CUTS] Beef Oyster Blade

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