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Smoked Beef Topside
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Smoked Beef Topside Recipe

In this recipe, we will who you how to smoke beef topside. For serving please buy some bread rolls or make a potato or noodle salad!
Course Main Course
Cuisine American
Keyword smoked beef topside
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Marinating time 1 day
Servings 10 people

Ingredients

Rub

  • 15 g mustard seeds or 2 tbsp
  • 25 g sugar white
  • 30 g salt
  • 10 g paprika powder or 1 tbsp
  • 5 g pepper white
  • 10 g garlic powder or 1 tbsp
  • 1 tsp onion powder optional

Meat & smoking

  • 2 kg beef topside
  • 1 handful chickory & cherry wood mix soaked in water

To serve

  • bread rolls
  • potato salad
  • more BBQ sauce!:)

Instructions

Choose the meat

  • 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!
    Beef Topside

Prepare the meat

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

Rub

  • Grind mustard seed into powder. We are using mortar to accomplish this, you might use whatever you like.
    Prepare the rub - Beef Topside
  • Combine all rub ingredients.
  • 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.
    Apply rub - Beef Topside

Prepare the smoker for smoking

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

Prepare BBQ Sauce by using the recipe above.

    Smoking

    • Take the meat out of the fridge and let it come to room temperature 30 minutes before grilling/smoking it.
      Beef Topside
    • Insert the food/meat thermometer into the meat.
    • The smoking might take up to two or three hours, so open yourself a beer and have some patience!:)
    • Put the chickory wood into the smoker and place the meat on the grill rost.
      Beef Topside
    • Keep the smoker temperature by 110°C (230°F)
    • Wait until the meat temperature reaches 60°C (140°F).
      Beef Topside - 60 degrees
    • 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).
      Beef Topside - Brush
    • 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?;)
    • Enjoy!

    Video