Smoked Kung Pao Beef

Name: Geräuchertes Kung Pao Rindfleisch
Total time: 5 h
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.

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