Low 'n slow scotch fillet

A whole scotch fillet doesn’t have a large amount of fat on the outside so doesn’t require much trimming, if any at all.

Season the meat liberally on all sideswith the Rum and Que Blackout rub (or your preferred rub). Allow the seasoned meat to rest at room temperature for about an hour before cooking.

Remove the rods and grill from the pit barrell and put some lump charcoal in the bottom of it. Light a few lumps with a chimney starter and add it in. Use enough lump charcoal for one or two layers on the bottom of the barrell. Place one lump in the middle and another to the side which will catch alight later in the cook.

Replace the rods and the lid and allow the barbecue to come up to temperature, around 225°F (107°C) to 250°F (121°C).You want a clean, steady smoke.

While the barbecue is heating up, insert the hooks around 2 inches from end of the scotch fillet, and push them all the way through so the ends of the hooks poke out the other side of the meat. This should be secure so the meat doesn’t fall off mid-cook. It’s best to hook the leaner end of the meat so that the fat is closer to the heat.

When the pit barrell has come up to temperature, and the smoke is clean and steady, it’s time to put the meat on. Place the hooks over one of the rods so that the majority of the fillet is in the middle of the barrell.

Use a meat thermometer to monitor the internal temperature of the scotch fillet. If using a digital meat thermometer (recommended), place the probe into the widest part of the meat and turn the reader on.

Cooking the whole scotch fillet should take around 45 minutes to one hour, depending on the size. Aim for an internal temperature of around 115°F (46°C) for a rare roast, medium rare: 135°F (57°C), medium: 140°F (60°C), or medium-well done: 154°F (68°C).

When the scotch has reached your preferred temperature, remove it from the heat and rest for around 30 minutes before slicing.

While the meat is resting, prepare a kamado, kettle, or grill for high-heat cooking.

Cut the scotch into steaks, around 4cm thick. Thicker steaks work well for reverse searing, as they can withstand the high heat without overcooking.

Season the cut sides of each steak with a little salt and pepper or more of whatever rub you are using.

Place the steaks directly over the high heat. Sear each side for about 1 to 2 minutes, or until you achieve a deep, caramelized crust. Note: they will stick to the grill a little, but you can move them around to prevent this.

Insert a meat probe into each steak and read the temperature until it has reached the desired doneness.

Let the steaks rest for a few minutes after searing before serving them with vegetables and salad.