@Shueys BBQ You are so right. I am from Texas and the BBQ was done to utilize tough cuts of meat and as a preserving method. I was always taught low n slow. You should try smoking Beef Tounge and make Lengua tacos. Ox tail and beef shank are two other favorites.
Thank god someone has found that oyster blade is one of the best cuts beef. We have it a steak all the time but I will be trying this cook up. Great video !!
Lol great video sir. Im currently smoking 4 blade roasts and decided to check out blade roast recipes on here white enjoying a whiskey and watching UFC. Liked and subscribed from BC Canada
That looks fantastic mate, about to try one this weekend. Nice work mate , the American bbq is popular in Australia now just like the old American cars . I won't drive anything else ha,ha,
Agreed with others weber should sponsor you youd be the reason many go out and buy their bbqs. You definetly motivated me to go out and get one. One question i have i could i use the same method for chuck beef?
Schuey! This looks amazing! I think I have cooked this before but it wasn't called a Oyster Blade. Also, I am smoking my FIRST Brisket tomorrow! I just got done trimming it up about 15 minutes before typing this. I am smoking it on my 1999 Weber SSP. Using Killer Hogs Brisket Rub on it and I am using the snake method with Cherry Wood. It is a smaller Brisket (roughly a 22 beer cook LOL), but I figure that is a good choice for my first time. I watched your Brisket/Weber video last night. Thank you for all the useful information and the constant entertainment! Wish me luck! Cheers from Oceanside CA mate!
Thanks Ryan Perry, yeah this cut has many different names, depends on what spot on this big rock you live to what it is called. First brisket, stoked for you mate, you'll smash it. Just let it ride, don't get impatient with it, use temp as a guide and then what until it is all probing without resistance before popping it away for a couple of hours sleep time. Let me know how you go 🍻
@@SchueysBBQ Brisket turned out AMAZING!!!!! Since it was small it cooked super quick! Probed it, then pulled it at 203, then let it rest between towels in a cooler for about 3 hours. My g/f LOVED it so I scored some major points! Not sure how many beers I had, I started at 8:30am LOL! Thanks for the reply Schuey! Always appreciate them mate!
Couple of questions would love to give this a go! So is it cooking time around three .5 hours rest in esky about 2? If I don’t have internal temp probes ( yet) to leave in is it ok to use the thermometer and keep testing?
Thank you @maxhorseman5572, I great questions. You can also double wrap in foil, place in your oven on the lowest setting possible, or your BBQ if you have one that reacts to shutting down the heat quickly. No it doesn't get cold, you are effectively pushing the internal temp way past the normal temp you would eat the meat, by holding the meat for a long period, the fibres have time to relax as the meat comes back down to a normal eating temp very slowly.
I'd push it further mate, just keep going until it all probed with no resistance all over. Maybe an extra hour or so would have been needed.Matt Williams 🍻
Oyster blade would have to be one of the most underrated cuts out there, get your butcher to leave it on the bone and cut it into Y-bone steaks, makes the best braised steak casserole. Cut them about 40mm and they would be great smoked slow and reverse seared 😋 Cheers
@Schueys BBQ now I looked stupid in butchers, 4 old time butchers having a massive chat about that name, conclusion was, none of them had ever heard of it.
You should be sponsored by weber as you are the only one in you tube that REALY shows how to cook with a Weber,love this channel
Thanks Cloud Basics, apparently they do have their own channel 😉 😂 🍻
@Shueys BBQ You are so right. I am from Texas and the BBQ was done to utilize tough cuts of meat and as a preserving method. I was always taught low n slow.
You should try smoking Beef Tounge and make Lengua tacos. Ox tail and beef shank are two other favorites.
Hey Craig Luhr, thanks for the suggestions, I'll check them out and add them to the list. Cheers mate 🍻
Best advert for Weber since carburettors!!!
Love what you do and love the longer videos🎉
You are the kettle king 👑
Thanks Alex & Kylie I really appreciate the support, cheers
Thank god someone has found that oyster blade is one of the best cuts beef. We have it a steak all the time but I will be trying this cook up. Great video !!
Thanks @appetite4thewild994 very underrated cut of beef, ssssh don't tell too many people or the prices will rise
I use the faux cambro for brisket..it works very well...Sgt seasoning took the flank like a trooper. .Weber needs to pay you...
I agree, paid by Weber has a great ring to it Michael Belliveau 🍻
Lol great video sir. Im currently smoking 4 blade roasts and decided to check out blade roast recipes on here white enjoying a whiskey and watching UFC.
Liked and subscribed from BC Canada
Just had this for dinner & the fam loved it. Thanks Schuey!
Glad the family loved it mate, cheers for letting me know justo 🍻
That looks fantastic mate, about to try one this weekend. Nice work mate , the American bbq is popular in Australia now just like the old American cars . I won't drive anything else ha,ha,
Thanks Peter Goodwin, the world opened up now we can chat like this, love how information is so accessible 🍻
Agreed with others weber should sponsor you youd be the reason many go out and buy their bbqs. You definetly motivated me to go out and get one. One question i have i could i use the same method for chuck beef?
Hey Yourreawizzardharry, cheers for the support mate. Yeah you could mate, exactly the same 🍻
Schuey! This looks amazing! I think I have cooked this before but it wasn't called a Oyster Blade. Also, I am smoking my FIRST Brisket tomorrow! I just got done trimming it up about 15 minutes before typing this. I am smoking it on my 1999 Weber SSP. Using Killer Hogs Brisket Rub on it and I am using the snake method with Cherry Wood. It is a smaller Brisket (roughly a 22 beer cook LOL), but I figure that is a good choice for my first time. I watched your Brisket/Weber video last night. Thank you for all the useful information and the constant entertainment! Wish me luck! Cheers from Oceanside CA mate!
Thanks Ryan Perry, yeah this cut has many different names, depends on what spot on this big rock you live to what it is called. First brisket, stoked for you mate, you'll smash it. Just let it ride, don't get impatient with it, use temp as a guide and then what until it is all probing without resistance before popping it away for a couple of hours sleep time. Let me know how you go 🍻
@@SchueysBBQ Brisket turned out AMAZING!!!!! Since it was small it cooked super quick! Probed it, then pulled it at 203, then let it rest between towels in a cooler for about 3 hours. My g/f LOVED it so I scored some major points! Not sure how many beers I had, I started at 8:30am LOL!
Thanks for the reply Schuey! Always appreciate them mate!
Awesome video. Like a scientist of the cheap meat arts... im into it. 🖤
Thanks @christopherday210 it's all just science, like how many beers we need to cook 😂
Brilliant job. Ill suggest one thing. Always use baking paper between the meat and the foil.
Couple of questions would love to give this a go!
So is it cooking time around three .5 hours rest in esky about 2?
If I don’t have internal temp probes ( yet) to leave in is it ok to use the thermometer and keep testing?
Great video as always! Question , if you don’t have a cool box , how would you recommend resting the meat? Also after 2 hours wouldn’t it be cold?
Thank you @maxhorseman5572, I great questions. You can also double wrap in foil, place in your oven on the lowest setting possible, or your BBQ if you have one that reacts to shutting down the heat quickly. No it doesn't get cold, you are effectively pushing the internal temp way past the normal temp you would eat the meat, by holding the meat for a long period, the fibres have time to relax as the meat comes back down to a normal eating temp very slowly.
Love your videos, very entertaining 👍
Thanks Stephan Van De Burgt 🍻
How would you cook Oyster blade of you were doing pulled beef for tacos?
I'd push it further mate, just keep going until it all probed with no resistance all over. Maybe an extra hour or so would have been needed.Matt Williams 🍻
@Schueys BBQ Thanks mate love your channel, keep up the awesome content.
Definitely smut worthy - yummity yum
Moist things are SMUT worthy Andrew BS 😉 🍻
Weber Australia should be sponsors if they know what's good for them.
Thanks Luke Benji, yes they should 🍻
Oyster blade would have to be one of the most underrated cuts out there, get your butcher to leave it on the bone and cut it into Y-bone steaks, makes the best braised steak casserole. Cut them about 40mm and they would be great smoked slow and reverse seared 😋
Cheers
It iwas a very underated piece of meat that is super versatile for sure Raymond Marteene 🍻
Looks amazing! 🦇
Thanks After Covid [ the food channnel ] 🍻
maaaaaaate.... why no testy the new char ring with baffle??
I'm getting to it @notorioushsg1
This guy is actually funny lol!
Thanks @Zei33 I really appreciate the support and the boost to my ego, cheers
Shuey you're so wild 😂
Oyster blade you say , will give it a crack . Secret is safe with us ha ha . 🍻✌️
Dont tell everyone or the prices will go up Tadi Brothers 😉 🍻
Never heard of this cut meat in UK, what's it known as over here.
It is called Butler's Steak in the UK Be Chilled 🍻
@Schueys BBQ now I looked stupid in butchers, 4 old time butchers having a massive chat about that name, conclusion was, none of them had ever heard of it.
i wonder if whiskey barrel staves would make amazing smoker wood...
Schueys BBQ for Weber mascot
Do you really want to see me wearing a Weber outfit Cloud Basics? 😂 🍻
15 beer cook, is that a record?
Maybe AAA Sports, should we go for another record? 🍻
funny guy alert !!!
Thanks @scuba-people and you're a legend, cheers for the support mate
@@SchueysBBQ cheers mate your my kind crowd would love to sling a brewsky and a taco with you 🤣
FLAT IRON for the yanks
Thank you @jernigan007, I always recommend using a flat iron as the curved iron ruined my pants 😂
Schueman
That be me chisel83 🍻
Pretty sure that is called...moyster blade.
Dan Man SMUT 🍻
No pull test. No juice test.