• 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