Smoked Beef Topside Recipe

Choose the meat

1. If you are smoking this piece of meat for the first time you want to make sure you choose a 2kg piece, that is covered from the top side with fat completely. The fat will keep the meat moist!

Prepare the meat

1. Remove tendons from the meat. There are likely a few tendons on the bottom part. But don't forget to keep the fat!

Rub

1. Grind mustard seed into powder. We are using mortar to accomplish this, you might use whatever you like.
2. Combine all rub ingredients.
3. Apply the rub to the surface of the meat until it's totally covered and let the meat rest covered in the refrigerator overnight. Use rubber gloves otherwise the rub will stick to your fingers instead of sticking to the meat.

Prepare the smoker for smoking

1. Soak the chickory and cherry wood in a bowl with cold water.
2. Using coal lighter prepare the coal
3. Add 4-5l of water to the water pan.
4. Wait until the smoker reaches 130°C (266°F).

Prepare BBQ Sauce by using the recipe above.

Smoking

1. Take the meat out of the fridge and let it come to room temperature 30 minutes before grilling/smoking it.
2. Insert the food/meat thermometer into the meat.
3. The smoking might take up to two or three hours, so open yourself a beer and have some patience!:)
4. Put the chickory wood into the smoker and place the meat on the grill rost.
5. Keep the smoker temperature by 110°C (230°F)
6. Wait until the meat temperature reaches 60°C (140°F).
7. Brush and turn the meat surface with the BBQ sauce until you cover it completely. Place it back to the rost and wait until the meat reaches 65-68°C (149-154°F).
8. Warp it in a foil and let it rest for 15 minutes. If you want the top to caramelize you can put it in the oven until the skin is crispy. But that would be too much of the good, wouldn't it?;)
9. Enjoy!