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  • Weekly e-newsletters with tips, recipes and recommendations

 

 

 

 

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Master the art of American-Style BBQ Smoking in 6 simple steps!

Smoking is a barbecue technique not often seen in Australia, but the benefits of this American-style low, slow cooking technique brings unrivaled tenderness to beef, while the smoke of wood chips infuses terrific flavour. Experimenting with different types of wood chips - oak, apple, hickory and mesquite, for example – will deliver different enticing flavours. So if you’ve ever wondered how to achieve delicious smoky-flavoured ultra-tender beef, simply follow the steps below. Here, we’ve taken a cut of brisket (7kg) and shown you how to smoke it – in glorious southern-style. You will need a kettle style barbecue for this slowcook method.

 

1. Start by preparing your brisket the day before serving. Choose your favourite marinade or make a dry spice rub (find these at AME) and cover the meat with it. Place the brisket in the refrigerator overnight.

 

2. Woodchips can be soaked in water 24 hours in advance. This will ensure the chips do not ignite or burn, but rather smolder, creating a smoke to flavour the meat throughout the cooking process. Scatter the woodchips over the coals – the more you add, a greater chance of smoke flavour being present in the meat. Balance the wire rack over chips and coals, then close the lid of the barbecue.

 

3. Remove from refrigerator before cooking to allow the meat to reach room temperature. Prepare the barbecue – ignite the charcoal and let it burn until it is ash coloured.

 

4. When the barbecue has reached 125°C and smoke fills the lid, place the brisket fat side up on the rack. Close the lid. As the fat cooks and dissolves, it will drip through the meat.

 

5. Check the brisket periodically, adding more chips if necessary. If you are using a marinade, additional basting can be done at this time but be sure to move quickly so as not to lose heat from the barbecue.

 

6. Don't turn the brisket during cooking. You want the fat to continue to drip down through the meat. After 8-9 hours the brisket should be cooked to your liking. Remove the meat from the barbecue and rest before carving.


For more information and recipes visit: themainmeal.com.au