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Double Rubbed Smoked Silverside of Beef

Double rubbed? No it doesn't mean using more than one rub, it means putting your rub on before the cook and at the end of the cook and yes it does make a difference.

I got this idea from The BBQ Pit Boys and thought that I would give it a go and boy I'm glad that I did. Not only was the crust on the beef incredible so was the flavour. Whilst silverside can be difficult to cook as there is little to no fat running through it smoking it low & slow does make a difference. It won't run with fat like a brisket but you can keep some juiciness in the meat and I managed to do that today.

So first thing, rub your meat (it's you thinking it not me) with your favourite rub, I used Tubby Toms Cowa Bunga as it has a really nice beef flavour. Add the rub on all surfaces including the bottom (really) and then wrap it in cling film. I left mine for four hours at room temperature as it's beef and will be fine but put yours in the fridge if you prefer.

After four hours I light the barbecue, I used my charcoal trays kepping them together whilst warming up then placed them butterfly fashion at the back of the barbecue for the cook. I also remembered (for once) to place some oak on the barbecue grill to warm up whilst the charcoal was getting hot, not over the charcoal but close as hot wood will burn cleaner than cold wood when placed on the hot coals, trust me.

When the barbecue was up to around 140 C 285 F I placed the beef on the barbecue on indirect heat and the wood on the coals to produce clean smoke and an oak flavour. I put one of my thermometer probes in the beef and one on the grill next to it to monitor temperatures during the cook and then cleaned the decking and trimmed the triffid ready for spring entertaining. When the beef hit 50 C 122 F I took it off the barbecue and placed another layer of rub all over, placed it back on the barbecue for just 10 minutes or so until it got up to 53 C or 130 F internal temp and then removed it and wrapped it in butcher paper (essential for cooking beef, venison etc.) and let it rest for 30 minutes or so where it rose to around 58 C or 135 F, medium rare.

It turned out perfect, a cracking crust, delicious flavour and still moist in the middle, not running with juice as it is silverside but moist and incredibly flavourful. This will definitely be my go to cook for silverside and less fatty cuts in the future but next time I will probably inject some beef gravy mixed in with extra virgin olive oil just to add some fat internally.

Double rub your meat, you will be very glad that you did!

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