Smoked Kung Pao Beef

Name: Geräuchertes Kung Pao Rindfleisch
Total time: 5 h
Cuisine: Deutsche Küche
Ingredients: 12 g Sichuan-Pfefferkörner, gemahlen; 10 g Getrocknete rote Chilis, gemahlen; 30 g Erdnüsse, grob gehackt; 8 g Knoblauchpulver; 6 g Ingwerpulver; 15 g Brauner Zucker; 18 g Salz

Pepper CrustBeefHot SmokingMedium5-7 hrs90-95 °C115-130 °CHickory + Cherry

The classic Kung Pao dish is reimagined as hot-smoked beef with Sichuan peppercorns, chili, and roasted peanuts as a rub. The smokiness perfectly complements the characteristic numbing heat of Sichuan pepper. A bold fusion of Chinese wok cuisine and Western BBQ tradition.

Ingredients(for 1 kg)

Sichuan peppercorns, ground12 g

Dried red chilies, ground10 g

Peanuts, roughly chopped30 g

Garlic powder8 g

Ginger powder6 g

Brown sugar15 g

Salt18 g

Instructions

Prepare Rub

15 minutes

Dry-toast Sichuan peppercorns and coarsely grind. Mix all rub ingredients. Rub meat lightly with oil, then apply the rub evenly on all sides, pressing firmly.

Smoking Phase 1

3 hours

Set smoker to 115-130 °C. Place meat fat-side up. Do not open for the first 3 hours to maximize smoke penetration. Use hickory and cherry wood.

Smoking Phase 2 – Texas Crutch

2-3 hours

When internal temperature reaches approximately 70 °C, wrap meat in butcher paper (Texas Crutch) to protect the bark and accelerate the cooking process. Continue smoking until 90-95 °C.

Resting

30-60 minutes

Rest wrapped in butcher paper in a cooler for 30-60 minutes. Then slice, garnish with toasted peanuts and spring onions, and serve.

Pro Tip

Briefly dry-toast Sichuan peppercorns before grinding – this significantly intensifies their numbing, citrusy note.

Glossary Terms

Dry Rub

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free