Low and Slow

Low and slow BBQ has been one of the fastest growing meat trends I have ever seen in my 25 years in the industry. The reason I believe is the spectacular results you get from the cooking process, the sense of achievement and the recipe’s and people you meet when sharing your techniques and tricks you pick up on the way.

Some terms you may need to know is what we refer to as a stall, this is caused by the evaporation of liquid on the meats surface, similar to when we sweat. It is because of the heating rate of the meat and the temperature of the smoker matches that of the evaporative cooling and It can be frustrating as it can last for 1-2 hours. Don’t be tempted to increase the heat of the smoker.

We have decided to have a page dedicated to the low and slow so you can have a guide to come back to while you’re cooking. To help with the cooking process it is recommended that you cook to an internal temperature and not time, so for this you should have a meat thermometer which you can purchase from most BBQ shops.

Regardless of what type of smoker you use the cooking temperatures all remain the same and most of the time they talk in Fahrenheit not Celsius but we will give you both just don’t get them confused.

U.S.A Style Pork Ribs

(this is the only time you won’t need an internal thermometer)

  • 1. get your smoker up to cooking temp 110-130deg Celsius/230-260deg Fahrenheit
  • 2. place your pre rubbed ribs into the smoker and let smoke for 2.5 hours
  • 3. wrap the ribs in foil or peach paper and let cook for another hour.
  • 4. unwrap the ribs and baste with a sauce or glaze every 15 minutes for 1 hour
  • 5. take the ribs from the smoker cover with foil and let them rest for 10 minutes before serving.

Pulled Pork Collar Butt

  • 1. Get you smoker up to temp 110-130deg Celsius/230-260deg Fahrenheit
  • 2. Place you pre rubbed pork collar butt in the smoker and let smoke for 2.5 hours
  • 3. When your internal temperature reaches 70deg Celsius/ 160deg Fahrenheit the meat will generally get a stall so its time to wrap in foil or peach paper
  • 4. Once your wrapped the pork continue to cook until you reach an internal temperature of 96deg Celsius/205deg Fahrenheit (this is the temperature at which point the meat fibres will pull apart giving you pulled pork).
  • 5. Leave wrapped in foil, and let rest for 15 minutes before serving.

Beef Short Ribs

  • 1. Get your smoker up to temp 110-130deg Celsius/230-260deg Fahrenheit
  • 2. Place the pre rubbed beef ribs into the smoker and let smoke for 3 hours
  • 3. After this you can wrap in foil or peach paper and return to cook until internal temperature of 96deg Celsius/205deg Fahrenheit is reached. (If you would like sticky ribs you can baste with a sauce every 15 minutes for the last hour of cooking.)
  • 4. Leave the ribs wrapped in foil and rest for 15 minutes before serving

Brisket

  • 1. Get your smoker up to temp 110-130deg Celsius/230-260deg Fahrenheit
  • 2. Place your pre rubbed brisket in the smoker and let smoke for 3 hours
  • 3. When the brisket reaches an internal temp of 70deg Celsius/ 160deg Fahrenheit the meat will generally get a stall so it’s time to wrap in foil or peach paper, this stall can last up to 2 hours so be patient with this part.
  • 4. When the brisket reaches 96deg Celsius/205deg Fahrenheit remove the wrapped brisket from the smoker wrap in a thick towel and leave to rest in an esky for minimum of 1 hour, this is crucial in letting the meat fibres relax and tenderness is greatly improved.

Meats for Low & Slow Cooking
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