This is one of my favourite recipes at the moment and I got it from my new favourite cookbook Hardcore Carnivore by Jess Pryles. The recipe is for the oven, but I decided to try it in my egg, and changed a few bits and bobs due to my pantry contents. I had never been a huge fan of roast beef, but this is seriously amazing! This rub is everything.

Ingredients
1 – 1.5kg roast beef (chuck or topside) – I have used much bigger or smaller with success
3 – 4 tbsp mustard
3 tbsp Worcestershire sauce
2 tsps paprika
4 tsps ground pepper
3 green chillies finely diced
salt to taste

1. Preheat egg (or smoker or oven) to 375F / 190C and setup for indirect heat with a large round dish under the grill plate (on top of the convEGGtor) to catch the drippings.
2. Add all the ingredients aside from the beef to a bowl and mix into a paste.
3. Place the beef on a board and rub the paste all over the visible sides, you want it quite thick.
4. Pop the beef on the egg (or smoker or oven) once it’s come to temp and cook until the internal temp reaches reaches 140F / 60 °C for medium rare, or 150F / 65C for medium. This takes about an hour.
5. Loosely cover with pink butchers paper or foil and rest for 15-20 minutes before thinly slicing.

I wouldn’t try this without a meat thermometer to be honest, overcooked roast beef is not ideal. Though perhaps you are a meat pressing wizard and laugh in the face of thermometers.