Beef
Can You Really Host a BBQ for £10?!
This is one of my favourite cooks. It's the kind of recipe that looks impressive but is actually pretty straightforward once you know what you're doing. I've kept the method simple so you can focus on getting the basics right. Once you've nailed this, you can start experimenting with different rubs and techniques.
Ingredients
- - In Some Garlic
- - My Barbecue Rub
- - Any Barbecue Rub
- - A Little Bit Of Olive Oil And Then Cover Them In Spg Rub
- - In Some More Of My Homemade Barbecue Rub
- - The Same Barbecue Rub
- - The Barbecue Rub
Method
- 1. Trim any excess fat and remove the rind if present.
- 2. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
- 3. Preheat your smoker to 180°C (356°F).
- 4. Place the meat on the smoker and cook until it reaches your target internal temperature.
- 5. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
- 6. Continue cooking until the internal temperature reaches 63°C (145°F).
- 7. Rest the meat for at least 1 hour before slicing or pulling.
- 8. Pull the meat apart using forks or bear claws, discarding any excess fat.
