Smoked Beef Pho
The beef for this Vietnamese-inspired recipe is rubbed with characteristic pho spices – star anise, cinnamon sticks and cloves – and hot smoked. The smoke adds a deep, hearty note to the classic pho aromas, giving the meat an entirely new dimension. Ideal for slicing into a smoked variation of the traditional noodle soup.
Ingredients(for 1 kg)
Instructions
Toast spices & prepare rub
15 minutesToast star anise, cinnamon powder and cloves in a dry pan over medium heat for 2-3 minutes until fragrant. Let cool and mix with the remaining ingredients.
Rubbing & Marinating
10 minutes + 16 hoursGenerously rub brisket or silverside with the pho rub. Vacuum seal and rest in the refrigerator for 16 hours. Bring to room temperature 1 hour before smoking.
Smoking
8-9 hoursSet smoker to 110-125 °C. Add pear and oak wood. Smoke meat over indirect heat and spritz every 2 hours with a mixture of beef broth and fish sauce.
Wrapping & finishing
2 hoursAt 82 °C core temperature, wrap in butcher paper and continue smoking until 90-95 °C. Then rest for 45 minutes and slice thinly against the grain.
Pro Tip
Always dry-toast the spices before processing – this significantly intensifies the essential oils. Do not overdo the star anise and cinnamon, as they can become dominant during long smoking times.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.