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Smoked Beef Hammer | The BBQ Giant
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Masterpiece
Gurkerl Küche
Dieser BBQ-Gigant ist im wahrsten Sinne des Wortes ein Hammer! Außen mit kräftiger Kruste, innen butterzart: So gelingt der perfekte Beef Hammer vom Smoker oder aus dem Backrohr.
Preparation method
1
Generously rub the beef hammer with salt, pepper, and garlic powder.
2
Preheat the smoker to 120–130 °C and smoke the meat for about 1.5 hours until a nice crust has formed.
3
Place the beef hammer on baking paper and aluminum foil. Add onion, garlic, rosemary, as well as some salt, pepper, and sugar.
Ingredients
Price per portion:€ 3.24
Ingredients
You probably have at home
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