00:09all right guys today I'm gonna try something that I've never done before I
00:15literally have no clue starting this process what we're gonna do with it at
00:20the end but today we're gonna smoke a beef knuckle not a moose knuckle don't
00:27be a pervert all right this is serious we're smoking a beef knuckle no
00:32perverted jokes in the comments now the first thing we're gonna do is marinate
00:38this bad boy it's a huge lean piece of meat so I want to get as much moisture
00:43and flavor as possible go ahead and grab your beef knuckle toss it into a large
00:49ziplock bag I'm using a two and a half gallon next we're gonna grab some Lowry
00:55steak and chop and we're gonna pour about half the bottle into the bag the
01:01next thing you're gonna do is toss in some beef stock use whatever brands you
01:06want finally we're gonna grab two cups of water you really want to cover that beef
01:14knuckle up this is where I tried to convince my wife it was a giant cow
01:19testicle but she didn't fall for it now after you get your liquid in move it
01:24around in the bag a little bit so the liquid gets between the cut marks and
01:27any open gaps between the fat and muscle next you're gonna grab a half foil pan
01:32and after you're done being impressed by my superb dexterity go ahead and toss that
01:37bagged beef knuckle in you don't have to do this but it could save you from
01:42getting punched directly in the by your significant other if this bag leaks in
01:47your refrigerator all right guys it is the next day we have our beef knuckle it's been
01:52marinating overnight and the marinade that we made last night yeah dexterity skills
01:57on point now we're gonna use this pan to try and keep our work surface as clean as
02:03possible and a drain on our marinade here
02:13all right so now I've never actually cooked a beef knuckle before but it's a
02:18large fairly lean piece of meat it looks to me like it's steak if I'm not
02:22mistaken it comes up from the sirloin area so a couple concerns that we're
02:27gonna have to take into consideration is there's not a lot of fat to break down
02:31which is why we marinated it and we're gonna need to keep the cooking
02:36temperature low so as to not allow it to cook too fast and have the outside cook
02:42faster than the inside now I am gonna do a little bit of trimming here like that
02:46extra piece of fat seems a little unnecessary so we're gonna go ahead and
02:52trim this little chunk of fat off here we don't want to take the fat off the
02:57surface because we're gonna want that to we're gonna try and render that down and
03:01hopefully that's gonna add to the moisture there but anything that's hanging
03:05off like that just it kind of increases the likelihood that it's gonna burn up now
03:11we're just gonna season this with the all-purpose rub only if you don't have
03:16all-purpose rub which you don't yet because it's not available on the website
03:19yet but it will be maybe by the time you're watching this so go ahead and
03:23check it out skullandmortar.com if you don't have this by the time you watch this
03:28video then any salt and pepper rub will do Montreal steak seasoning stuff like that
03:34and we're gonna give it a liberal coating this is a big piece of meat so it should
03:43be able to take a lot of seasoning now we've got our beef knuckle seasoned we're
03:58gonna go ahead and throw it back into our aluminum pan all right guys so now we
04:02have our beef knuckle out on a gas smoker I chose to use a gas smoker because I'm
04:07really looking for something that's gonna give it a consistent heat like an
04:10oven but I still want some of that smoke flavor in there so I feel like the gas
04:16smoker is probably the best option for that we're gonna go ahead and try to cook
04:20it at around 250 and I'm just gonna let it roll until the temperature is about 245
04:25inside it's a pretty big piece of meat so I don't want to push it too far past that
04:29because I think that the outside of the meat the outer layers are probably gonna
04:33be done obviously way before the inside so I don't want to overcook the outside
04:39but I also don't want to undercook the inside so I think that that's probably
04:43going to be the best balance of heat there to kind of get it where I want to
04:49get it and here is our beef knuckle it looks and smells amazing it has a
05:01beautiful crust on it and make sure that you save the juice that's in this pan
05:05save it for later just in case we need it now that I've seen the meat I know
05:13exactly what I want to do here first we're gonna take a little mayo some
05:18horseradish and finally we're gonna throw a little habanero hot sauce and a
05:26little salt and pepper in it go ahead and mix them all together
05:41now next I went to the refrigerator and grabbed a couple random peppers and then
05:45I cut them long ways and then I toasted them up a little bit just to kind of
05:49unlock some of that flavor
05:54then I grabbed this piece of bread here looking beautiful and went ahead and cut
06:00that open long ways and of course if you're going to cut the bread open you
06:07might as well slab through the crap out of it with your sauce use as much as you
06:12like but make sure that you give it a healthy dose of this beef knuckle
06:29throw your peppers on top there and of course a little pepper jack cheese and then I'm gonna hit it
06:39with that vitalware culinary torch melt that cheese right up now you might ask
06:46yourself is it dangerous using this torch on a wood cutting board maybe who knows I'm a
06:54dangerous kind of guy we're gonna slice that diagonal right down the middle because
07:02I'm fancy in a straight cut get out of here with that look at that that looks delicious
07:09all right guys so I hung on to some of that juice that I told you to hang on to
07:13from the beef knuckle earlier got our little sandwich get a dip there
07:24it's amazing it's everything I really hoped it would be
07:46all right guys so there you have it
07:48the beef knuckle we made a wonderful sandwich out of it just by throwing some
07:53peppers some cheese we made our own little aioli we threw it all together
07:58and it was a great little quick sandwich that we made on the fly now we're also
08:03going to use this beef knuckle later in the week for beef and broccoli and we're
08:07going to use it for tacos this meat is going to reheat phenomenally because we have
08:13all that juice that we saved in the pans we're saving all that juice and
08:17everything so this cut of meat is really awesome to cook on a weekend to make
08:23yourself something with it and then to have meals for your family later in the
08:26week so one load of work out front gets a lot on the back end anyway if you like
08:32this video if you found it informative if you feel sorry for me and you want me to
08:37be able to do more YouTube videos that you maybe not even are gonna watch but you
08:43just want to be treating me like a charity case and like the video and throw a
08:47comment and maybe even subscribe that's fine I mean I'm not picky I don't know why
08:51you did it but either way it's totally cool
