Better Than Brisket In Half The Time? – Oyster Blade

Byamazingfoodstv


Is oyster blade actually tastier than brisket?

This beginner-friendly cut delivers the same fall-apart tenderness and rich, smoky flavour without the 12-hour commitment.

The uniform thickness cooks perfectly edge-to-edge, while that centre seam melts into natural gelatin – this might just become your new go-to cut.

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RECIPES:
Smoked Oyster Blade –

Chargrilled beans –

Watermelon & Mint Salad –

Potato Salad –

TIMESTAMPS:
01:39 Trimming
03:05 Dry Rub
05:00 In The Smoker
06:13 Chargrilled Beans in XO
09:25 Potato Salad
10:48 Watermelon and Mint Salad
12:56 Wrapping Oyster Blade
14:50 Steam Off and Rest

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Director, Chef and Host: Andy
Producer: James Threadwell
Videographer: Nick Hargans
Editor: Caleb Dawkins
Kitchen Manager: Sarah Allchurch

#bbq #smoker #brisket #oysterblade #slownlow

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40 Comments

  4. Absolutely loved the video, I've subscribed 🙂 Just FYI, 60c I believe is the minimum safe temperature to rest the meat overnight, so 65c+ is recommended to be safe 🙂 I've done this a few times, it works a treat. I'd not suggest 55c or less as in the video.

  9. oyster blade in aus costs maybe 3-5% more than chuck which is budget as, and I basically exclusively braise chuck or oyster and oyster is always better, give it a sear and then braise that bad boy up👍

  11. Mate, next time put a few peppers on the side of the smoker, turn them until they are nicely roasted, peel off the skin, then mix with garlic, a bit of parsley, and some olive or vegetable oil. I like adding a splash of lemon juice or vinegar for a tangy taste. Back home we usually use white peppers, but here I go with bell peppers or red pointed peppers if I can find them.

  14. Thanks for this Andy.
    Made this today, and it's fantastic. Cooking hot and fast at 300F on my gateway drum, done in 3.5hrs let it rest for an hour, and I dare say, I like it more than brisket, and so did the family.
    This will be a monthly thing for sure.

  30. My only critique is regarding your wrapping. Fold over the first time like you did, but then fold in the sides, and press the fold all the way down the length of the remaining sheet on each side. Continue to flip while tightly folding, then with the fat cap up, fold over the "tail" of the paper once, and tuck under the meat. Everything should be nice and tight. The first couple of times I wrapped a brisket, the sides were partially open and loose like you had yours, and a lot of the rendered tallow escaped, making a mess, potentially causing a fire inside your drum.

    Something else I do, which is purely preferential, is place the paper with the curl side down. But thanks for giving me one more "custom" cut to ask for the next time I go to the meat market. Looking forward to trying this.

  36. Thanks for the video Andy will need to see if I can get some Oyster Blade – but now that you've covered it, the price of Oyster here in Brisbane is going to start skyrocketing :D. Low and Slow Butcher (when they were open) sold whole cuts of Wagyu Oyster Blade and it was very inexpensive for such a great cut.

  37. I looks amazing but I've eaten beef in Texas from face meat to the tail in oxtails and it's pretty hard to beat authentic Texas brisket and beef ribs Texas style. There are so many nuances and details to those Texas meats when done properly and my pit master does not mind the 16 hours of work.

  38. Mate – I bought a small oyster blade roast from Woolworths- smoked it up in a Weber kettle bbq – exactly as you demonstrated. OMG – I have done expensive briskets in the past and stressed about the outcome. This one, cost $13 and it was the bees knees 🤤 thank you

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