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A Tastier Cut Than Brisket In Half The Time? – Oyster Blade

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.

MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN

RECIPES:
Smoked Oyster Blade – https://www.andy-cooks.com/blogs/recipes/smoked-oyster-blade

Chargrilled beans – https://www.andy-cooks.com/blogs/recipes/chargrilled-beans-with-xo-sauce

Watermelon & Mint Salad – https://www.andy-cooks.com/blogs/recipes/watermelon-and-mint-salad

Potato Salad – https://www.andy-cooks.com/blogs/recipes/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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Website with all my recipes: https://www.andy-cooks.com/

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

#bbq #smoker #brisket #oysterblade #slownlow

26 Replies to “A Tastier Cut Than Brisket In Half The Time? – Oyster Blade”

  3. fun watermelon salad side dish we often make for our bbq is watermelon, red onion, feta cheese and balsamic vinegar (ofc seasoned with olive oil and salt/pepper) surprisingly delicious! You can add some basil leaves as well

  4. Hey Andy! I’m in Canada. Where did you get your pepper grinder? Can you share a link?

  5. I just wish youtubers would stop talking about cheap cuts like they're diamonds, because that's how they'll be priced next.

  7. I'm no expert but I know Dijon mustard makes a much better binder than french's lol Use it on my prime rib to make an incredible bark.

  10. Love the videos, Andy. Your work has inspired a love of cooking that i never had before. You seem to be cooking specifically for my taste. I love Asian and Mexican foods, the complex flavors are very different than the meat and three dishes i grew up on living in Kentucky. We love the fried chicken and smoked meats too lol. Learning your different ways of preparing meats and sides is a great compliment to how we love to eat here.

    I just finished watching the straight talk episode you did, on the recommendation of another comment on this video. I enjoyed the discussion, learning more about your background and seeing how you got to where you are today. Congratulations on your sobriety. That is a very tough hill to climb and am happy to see how successfully you are dealing with your addiction. Keep pushing forward, brother. You and your team are doing great work and i am excited to see what the future holds. Be well.

  11. I do tritips in the smoker instead of brisket. Comes out rather good! Cheers from Uruguay!

  12. Oh mate. I've been smoking oyster blade for a bit now – not out of any chefy knowledge, but just because of price and availability. It's always worked out well. Not huge on Texas seasoning though, it's a bit dull, but I was happily surprised when I saw this video pop up

  13. Bro you just killed the cost effectiveness of the oyster blade just as people like ramsay ruined shanks etc

  15. Why do you have to tell everyone. I can see that cut being as expensive as brisket soon 😢

  16. F*** Fahrenheit. Let's stop distributing that insanity. The US needs to move to Celsius like the rest of the world.

  18. That looks great, however where I am in USA, oyster blade seems to cost double the price of briskets.

  21. I've used it for pot roast as well with good results. I am also an old butcher and we would grind it mostly or cut steaks out if just like you did with that gelatinous piece intact. They had to be slow cooked as well and they were called chicken steaks (don't ask me why).
    Love your videos by the way. Peace

  22. Hi Andy, that looks amazing. Could you do similar on a low temperature weber? I know that it won't be smoked in the same way that you are doing, but curious to know if that cut of meat would work? Thanks in advance – just thinking of other options. Love your clips, cheers

  23. Excellent cook but you need to learn how to wrap. Haha. I was cringing watching you get that butchers paper around that meat. 😂

  24. Here in Brooklyn the Jewish community make this for holiday meals. We bake it low and slow with some onions and garlic. Absolutely Delicious

  25. Andy where do you get the baking sheet and rack from in all your videos?

  26. Andy – I am glad you have raised the torture and hell that is the Shepard months. We do need to talk about that kind of trauma aloud. Also I don’t know how you did it but that voice you did is literally me at the supermarket when I realise it’s the Shepard times… 😂

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