Oyster blade my way

Serves

Prep Time

Cook Time

240

Ingredients

1 kg Oyster blade cleaned

Rub

20g Allspice

4tbsp Salt

30g Celery salt

15g Garlic powder

15g Onion powder

1/2 cup Sugar cane

20g Paprika

1 Clove

20g Thyme

20g Black pepper

15g Hot chilli powder

10g Cinnamon

10g Nutmeg

Marinade

Mix 2.5 cup apple juice with 1 1/3 cup non-alcoholic beer

Glaze

Meat juice from the holding tray

1 cup Ketchup

150g Soft butter

Place all the rub ingredients in a mixing bowl, apply to the meat and refrigerate for 6 hours.
Place the meat in a 100°C degree smoker for ½ an hour.
Place the meat in a large pan.
Cover with marinade half way, cover with lid or aluminium foil. Place in 90C degree oven for 3 hours.
When the meat is very tender remove from the tray. Mix the remaining juice with ketchup and reduce by half to generate a medium consistence glaze. Add soft butter at the end to bind. Keep warm.
Mix some of the glaze with the meat and place in very hot oven for few minutes to allow the glaze to glue on the meat, garnish and serve.