Smoking meat in Australia : a growing trend!
Enjoy deep, unique flavours
The process of smoking meat is one that has been used for centuries in order to preserve food.
In recent years, however, smoking meat has become more popular as a way to impart unique flavours to the meat. When done properly, smoking meat can result in a delicious, succulent dish that is packed with flavour.
It’s so much fun to experiment with different cuts of meat to find your favourite!
What are some of the best meats to smoke?
The key to smoking? There’s just two words to remember: ‘low’ and ‘slow’!
If you’re new to smoking, read on to discover some of the most popular meats to smoke.
Beef brisket is a cut of meat that is taken from the breast or lower chest area of the cow. It is a relatively tough cut of meat, which makes it ideal for smoking. When smoked, the brisket will become incredibly tender and flavourful.
The key to smoking a beef brisket is to cook it low and slow. This allows the tough connective tissues to break down, making the meat much more tender. Additionally, it helps to create a deep and complex flavour.
There’s nothing quite like the taste of smoked ribs. The smoky flavour and tender texture are an absolute classic, and if you haven’t tried it already, you must give it a go!
Simply season the ribs with your favourite spices and cook them slowly over low heat. The result will be tender, juicy ribs that are packed with flavour.