Matching beef and lamb cuts with low 'n slow barbecue methods

The art of low 'n slow barbecuing is about patience, heat, and meat. While this method is adored for transforming tough cuts into tender treasures, it's essential to recognise that not all cuts are created equal.

Pairing the right cut with its best-suited barbecuing method can elevate your dish from good to sublime. Let’s explore the ideal matches for both beef and lamb in the realm of low 'n slow barbecue.

Universal Tips for Low 'N Slow Barbecue

Rub It Right: Both beef and lamb cuts benefit from a good rub. Whether you prefer a simple salt and pepper mix or a more elaborate concoction, ensure the meat is well-coated.
Wood Matters: Choose your smoking wood wisely. For beef, stronger woods like oak, hickory, or mesquite complement well. Lamb, being more delicate, pairs beautifully with fruitwoods or milder options like pecan.
Rest and Respect: After hours of cooking, always let your meat rest before slicing or pulling. This allows juices to redistribute, ensuring every bite is moist and flavourful.

New Zealand Beef:

1. Brisket: A classic favourite for low 'n slow aficionados.

Method: Smoking
Tips: Ensure a steady temperature of about 225°F to 250°F. The meat is ready when internal temperatures reach around 195°F to 205°F. Wrapping it in foil or butcher paper can help push through the stall and retain moisture.

2. Short Ribs: These offer a meaty, tender experience.

Method: Smoking or braising
Tips: Maintain a temperature of 250°F, smoking until they reach an internal temperature of around 200°F for that pull-apart tenderness.

3. Chuck Roast: Known for its rich flavour.

Method: Smoking
Tips: Smoke at 225°F to 250°F until an internal temperature of 190°F to 205°F is achieved. This cut is excellent for making pulled beef.

New Zealand Lamb

1. Lamb Shoulder: A tough yet flavourful cut, ideal for long cooking.

Method: Smoking or braising.
Tips: Cook at a steady 225°F to 250°F. Like beef, the magic internal temperature for tenderness is around 195°F to 205°F. Rest adequately before serving.

2. Lamb Shanks: These benefit from slow cooking, which breaks down their connective tissues.

Method: Braising or smoking.
Tips: If smoking, maintain a temperature range of 225°F to 250°F. For braising, immerse half of the shank in liquid in a covered grill or smoker.

3. Lamb Ribs: Less meaty than their pork counterparts but equally delicious.

Method: Smoking.
Tips: Apply a flavourful rub and smoke at 225°F. They're typically ready when they reach an internal temperature of around 190°F to 200°F.

Conclusion

The magic of low 'n slow barbecue lies in its transformative power. Tough, rugged cuts emerge from the smoker tender and packed with flavour. By understanding the nature of different cuts and pairing them with their ideal barbecue method, you can ensure that every piece of meat is given the respect - and flavour - it deserves.