Low & Slow BBQ Smoking

We have been smoking meat for thousands of years; but what we once did for the sake of preservation, we now do for taste and texture. Smoking takes time and patience, but it has a transformative power that can work wonders on even the toughest cut of meat.

Traditionally we have smoked meats like ribs, brisket and shoulder, but we are not limited to these options. The art of smoking has found itself well matched to those cuts which can seem tough or unappealing, if not cooked low and slow. But in actual fact, any cut of meat can be smoked, so why not try something new. We cook low and slow to give the smoke time to penetrate the meat and work its magic. This process breaks down the collagen (connective tissue) turning it into gelatine, tenderises the meat, and keeps the meat moist and succulent.