Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Beef Hammer with Barbecue Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

  • Author: Sara
  • Total Time: 12 hours 40 minutes
  • Yield: 2 servings

Description

This recipe features a slow-smoked and tenderized beef hammer prepared in a Big Green Egg using indirect heat and apple wood chunks for a rich smoky flavor. Coated with a flavorful beef rub and finished with a buttery barbecue glaze, this dish requires patience but rewards with melt-in-your-mouth, deeply flavorful beef perfect for an impressive meal.

Ingredients

Meat and Rub

  • 1 beef hammer (approximately 1.5 to 2 kg)
  • Approx. 50 g beef rub

Glaze

  • 100 ml barbecue sauce
  • 100 ml veal stock
  • 100 g butter

Others

  • 3 chunks of apple wood for smoking
  • Butcher paper, approx. 2 metres total (two pieces of 1 metre each crossed)

Instructions

  1. Prepare the beef hammer: Generously coat the beef hammer with the beef rub, ensuring all surfaces are covered. Wrap it tightly and refrigerate overnight to allow the rub to deeply penetrate and flavor the meat.
  2. Prepare the smoker: Light charcoal in the Big Green Egg and heat it to 150 °C. Add three apple wood chunks to the glowing charcoal to infuse smoky aroma. Set up the convEGGtor with a round drip pan to create indirect heat, and place the stainless steel grid on top.
  3. Initial smoking: Place the beef hammer on the grid and close the lid. The temperature will initially drop to about 110 °C; maintain this temperature for approximately 4 hours to slowly smoke the meat. Insert the dual probe thermometer pin into the core of the beef hammer, careful to avoid touching the bone.
  4. Cook to 75 °C core temperature: Close the lid and gradually raise the Big Green Egg temperature back up to 150 °C. Set the core thermometer to alert at 75 °C. Allow the beef hammer to cook for about 2 more hours until it reaches this core temperature.
  5. Prepare the glaze: While the meat cooks, combine barbecue sauce, veal stock, and butter in a saucepan. Heat gently, stirring occasionally until the butter melts and the mixture blends into a rich glaze. Set aside.
  6. Wrap in butcher paper and glaze: Lay two large pieces of butcher paper crossed on a flat surface. Remove the beef hammer from the Big Green Egg and place it in the centre of the paper cross. Generously coat the meat with the prepared barbecue glaze and carefully fold the butcher paper around the beef hammer creating a tight package.
  7. Final cook to 92 °C: Place the wrapped beef hammer back on the grid. Reinsert the thermometer pin into the meat core and close the lid. Set the core thermometer to 92 °C and continue cooking for roughly 4 hours until the meat reaches this internal temperature.
  8. Rest and serve: Remove the beef hammer from the Big Green Egg and carefully unfold the butcher paper. Pour any juices collected in the paper into a dish and baste the meat with this gravy to enhance flavor and juiciness. Serve the beef hammer on a sturdy chopping board for slicing and enjoying.

Notes

  • Maintaining a steady temperature in the Big Green Egg is crucial for even cooking and smoke infusion.
  • Use a reliable dual probe meat thermometer for accuracy and food safety.
  • Apple wood chunks add a subtle sweet smoke flavor complementing the beef.
  • Resting the meat after cooking helps redistribute juices for maximum tenderness.
  • Butcher paper wrapping traps moisture and intensifies flavor, acting like a steam wrap during final cooking.
  • Prep Time: 12 hours
  • Cook Time: 10 hours 40 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Barbecue, American

Find it online: https://saraflavors.com/smoked-beef-hammer-with-barbecue-glaze-recipe/