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Whole Beef Forequarter Smoke & Roast Monster

A recipe from Israel.

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Whole Beef Forequarter Smoke & Roast Monster

Nutrition (per serving)

1300Calories
110 gProtein
20 gCarbs
115 gFat
4 gSugar
3000 mgSalt

Ingredients

  • 1 × 50–70 kg Beef forequarter (whole primal, bone-in)
  • 10–12 kg Kosher salt
  • 6–8 kg Coarse black pepper
  • 4 kg Paprika (sweet)
  • 3 kg Cumin (ground)
  • 150–200 kg Wood (oak/hickory)
  • 20 liters Beef tallow (for spritz)

Method

  1. Day 1–4 (dry brine): Coat entire forequarter in thick salt/pepper/paprika/cumin rub. Hang or place on racks in walk-in fridge 4 days (or commercial dry-age room).
  2. Day 5–7 (smoke): Preheat commercial smoker to 105–110°C (220–230°F).
  3. Smoke 36–48 hours straight (rotate if needed) → spritz with tallow every 3–4 hours after first 12 hours.
  4. Target 96–98°C (205–210°F) internal in thickest parts.
  5. Day 8 (rest & finish): Wrap in foil + blankets → rest 12–24 hours in insulated boxes.
  6. Optional crisp: Blast sections in 220°C oven 30–45 min.
  7. Carve tableside with chainsaw or large cleavers → serve on massive platters with all the sides.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.