In a large pot over high heat, bring the water to a boil. Add kosher salt, sugar, pink curing salt, garlic, and pickling spice. Stir until completely dissolved, then remove from heat.
Cool the Brine
Fill a large food-safe container with ice and pour the hot brine over it to cool. Once cold, submerge the oyster blade completely in the liquid. Cover and refrigerate for 3–4 days, ensuring the meat stays fully submerged.
Prep the Beef
When ready to cook, preheat your smoker to 120°C (a Weber Kettle works perfectly). Remove the oyster blade from the brine, rinse thoroughly, drain, and pat dry with paper towels.
Season & Smoke
Coat the beef generously with Lane’s BBQ SPG Rub. Place it in the smoker and cook until the internal temperature reaches 75°C.
Wrap & Finish
Wrap the beef tightly with beef tallow (or butcher paper) and return to the smoker—or transfer to the oven—at 150°C. Continue cooking until the internal temperature reaches 95°C.
Rest & Serve
Let the meat rest for at least 2 hours, or ideally overnight in a warm oven. Slice against the grain and serve with your favourite BBQ sides.
