yihyng

I just did a simple Dalmatian rub (1/3 salt 2/3 black pepper) which I used as a dry rub for 24hrs and smoked it in my Komodo Kamado over 8hours. Sawdust charcoal and some apple wood chips. I did trim off the bottom fascia layer but left the top fat completely intact which mostly melted and rendered which kept the meat very nice and moist. Sent from my iPhone using Tapatalk

I can confirm that smoking it like a brisket works. Check out the gristle - melted into the meat.

Looks quite different at the start Sent from my iPhone using Tapatalk

Decided to treat the oyster blade roast like a brisket and smoke it accordingly. 2/3 way done

Hi I found this cut of roast at my neighbourhood butchery and I was wondering if any of you have come across it being smoked as a roast? It’s a 3kg+ (7lb) in size. Should I try and do it like a cut of brisket? It seems to tough but flavourful. Any advice would be appreciated so that there is a bit less trial and error cooking it.

Hi, I'm been a bit confused about this. When I order from my meat supplier, he only has 2 brisket cuts, Point End or Navel end. Which is the right cut to order?