Smoking recipes

Smoked beef recipes

Butcher Advice

Cuts used for smoking

Slow cooking
Slow-cooked smoking is perfect for well-marbled cuts with muscles that do more work, such as brisket. Such cuts may not be as well known, but they’re cost effective, packed full of flavour and ideal to feed a crowd. The long, slow heat and smoke melts the fat and tenderises the meat around the bone, creating a palate-pleasing pull-apart finger food that’s delicious in a bun.

Cuts suited to slow cooking:

  • Brisket
  • Shoulder
  • Short ribs
  • Chuck
  • Tri-tip
  • Standing rib roast

Faster and flavoursome
Hot smoking can also be used to introduce a fantastic zestiness into cuts that don’t require long cooking times.

Cuts suited to slow cooking:

  • T-Bone
  • Sirloin
  • Butterflied leg of lamb (evened out by your butcher)
  • Lamb cutlets
  • Lamb riblets
  • Meatballs (smoke for 10-15 minutes, then pan-fry for an incredible taste sensation)
  • Cooking time and temperature guide

Not sure, which cut to choose? Check out How to match red meat cuts with best cooking methods.


Tips & Techniques

What is smoking

Smoking meat on the barbecue suits our Aussie climate and is a sure-fire way to impress your guests. A standout cooking method in America’s southern states, it infuses a natural, smoky, aromatic flavour and brings an unrivalled tenderness to your favourite cuts of beef or lamb.


  • Remove meat from the fridge an hour before cooking. It’s best to start the cooking process when meat is at room temperature.
  • To check temperature, push an accurate meat thermometer into the thickest part of the joint, avoiding any bone.
  • Always cover a cooked joint and let it rest for 10-20 minutes before serving.
  • Slow-cooked joints such as brisket may require higher temperatures for some recipes.
  • Meat can appear pinker when it’s smoked, using rubs and marinades. Make sure you use a meat thermometer to check its doneness rather than relying on a visual check.

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