Beef Hammer, Low n' Slow
It's an impressive cut of beef and it's sure to amaze any guest you might want to invite, unless you just want to keep it all for yourself.
Equipment
- Pellet Smoker
Ingredients
Barbecue Rub
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp garlic powder
Basic Roasting Sauce
- 2 large onions coarsely chopped
- 1 L beef broth
- 100 ml dark soy sauce
Instructions
- Remove the silver skin and get them tied with butcher's twine
- Rub the beff with the salt, pepper, cumin, paprika and garlic powder
- Once the rub has set put them in the barbecue grill at 120℃ / 250℉ for 2 hours
- Spray them with 50% vinegar 50% water to keep the surface moist
Sauce
- In a pan add a good splash of olive oil
- Add 2 lumps of butter until it melts
- Add the chopped onions until golden
- Add 1 L of beef broth
- Add 100 ml soy sauce
- Add a good dash of the barbecue rub we made earlier for the beef
- Let it simmer for 10-15 minutes
- Once the sauce is ready add it on the roasting pan
- Add the roasting rack
- Add the hammer beef on the roasting pan and wrap them with aluminium foil
- Put them back in the smoker
- Use a temperature probe in the thickest part of the hammer beef to monitor the temperature
- Raise the temperature to 160℃ / 320℉
- Once the internal temperature of the beef is 96℃ / 205℉ is ready to come off
- Wrap them individually and place them in a cooler to rest for 1 hour
Gravy
- Use the dripping from the beef in a pan and put it on the stove to boil
- Add a bit of water
- Add 2 tbsp corn flour
- Stir it around until it gets thicken