Second is a silverside beef joint from Riverfords which has been spiced with brown sugar, sea salt, allspice, juniper, and nutmeg. I am not smoking that, as I I think that would be gilding the lily – it’s simply in a casserole dish with a little water, to cook long and slow. However, why turn on the oven, when the smoker’s going to be on all day? The smoker temp is slightly lower than I would normally cook the beef, but it can just stay in longer, and will probably be better for it.
Once cooked, the beef joint will be pressed under a plate and tightly wrapped before refrigeration, which should make it good for slicing thinly.