Steps
- Trim any excess silver skin or hard fat from the outside of the roughly 2.5kg Harvey beef cube roll
- Using a sharp knife butterfly down the spinalis until you have a flat piece
- Lightly drizzle with olive oil
- Season with plenty of salt, pepper and garlic powder
- Add fresh thyme, chopped fresh sage and 1 finely diced red chilli
- Roll up the cube roll and twine tightly- Drizzle again with olive oil and season all sides
- Place in the smoker or bbq set to 130C for roughly 2.5 hours
- Once the beef has hit an internal temperature of 53C remove
- Allow to rest on a wire rack for 15-20 minutes
- Slice and serve with a final sprinkle of salt
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