1 Posted: Sunday, July 02, 2017 7:31 AM

On a separate thread I mentioned that my assistant brewer Angus was coming around on Sat 1/7 for a BrewBQ (aka Brew n Q). The brew went well and the recipe discussion is on this page.

This thread i all about the meat! Harris Farm had some Cape Grim short rib for $17/kg so I bought a few plates/racks. Since it was only the two of us eating (plus my 1.5yr old daughter) I didn't crank out the big boy 20" offset smoker, but opted for where it all began, my humble hand-me-down Weber.

Very efficient on charcoal using the snake method. I set it up on Fri night and Sat morning lit 3/4 of a chimney of charcoal for 30mins, then dumped it on the head of the snake.

For this cook I used chunks of oak and placed them along the charcoal snake and they ignited as it burnt down.

Meat went on after the kettle got to temp (250-275F) and then I took my son to swimming.

This is the beef rib slathered with Franks Hot Sauce, then generously rubbed with coarse salt and black pepper before placing on the smoker:

Took my son swimming, came back after three hours and the charcoal snake had done its thing without any intervention and the smoke had started to absorb into the meat nicely.

At this point Angus arrived so we got the brew going. Brew n Q. Great way to spend a Saturday. Whilst enjoying some home brews too!

The beef ribs took 8 hours at low and slow temps to break down and become deliciously tender, but still with enough bite and texture. Cape Grim is a great product and it is my first choice for beef. Tender and flavourful. I don't wrap my beef ribs, they are fatty enough to get away with it. I do spritz them with vingear+water for the last few hours.

If you've ever thought about trying proper American low slow BBQ, stop thinking and just do it! It doesn't take much investment to get started and the meals are well worth the time and effort. It just cooks while you brew!

2 Posted: Sunday, July 02, 2017 9:26 AM

Oh yes, big fan here,
Brisket the other day with pork ribs thrown in half way through.
Many a pulled pork shoulder doen in the smoker here too.

I make my own bacon, ham and salami too.

3 Posted: Sunday, July 02, 2017 11:56 AM

Looks nice but please excuse my ignorance and explain the“snake ” method.

4 Posted: Sunday, July 02, 2017 12:04 PM

I line up my charcoal in a snake or fuse. Light charcoal, tip it on one end and it burns like a very slow fuse. I know how thick the snake needs to be for each of my BBQs to sit at the right temp.

Here is a good explanation with pics http://bbqlikeitshot.com/snake-method-indirect-smoking/

5 Posted: Sunday, July 02, 2017 4:17 PM

Cool, thanks Joolbag.
Why didn't someone tell me about this method 20 years ago?

6 Posted: Sunday, July 02, 2017 4:58 PM

I think I could smell this from my place - and it was good. Turns out we're a couple of hundred metres apart - and looking forward to a beer swap meet up this month.

When I have Angus ‘round for a BBQ he doesn’t enjoy it at all.

7 Posted: Sunday, July 02, 2017 9:14 PM

That's awesome mate. I'll probably look into it more once we move out and I have more time to do my own thing on the weekends than I have now, but that rib looks bloody delicious I must say!

8 Posted: Monday, July 03, 2017 4:35 PM

Hahaha David, I see what you did there. Well Cape Grim is grass-fed Black Angus, so I had Angus over to eat Angus. It was delicious.

Yes we are not far apart and you could probably smell the smoke wafting out from my backyard. I have a partial-mash Citra Pale Ale (3 Floyds Zombie Dust recipe) that I tried after just one week in the bottle and it is young, green but showing a lot of promise. I’ll definitely be giving you a couple of those. In the fermenter is another partial-mash, a Stone IPA, but it’s only a small batch (mucked up my numbers). Fermenter samples are good, reminds me of a Sierra Nevada Pale Ale. Hops are very similar, Magnum/Perle/Centennial in the Stone IPA. Wil be dry hopping with Centennial and Chinook.

9 Posted: Saturday, July 15, 2017 10:58 AM

Brisket in at the moment. Put it on at about 7am. I have a new inkbird thermometer that I can access via my son's iPad. Two probes, one in the meat one in the smoker.

The brisket is organic and was given along with an order of scotch, rump, t-bone and patties that was delivered a few days ago. $16kg. Winning!

10 Posted: Saturday, July 15, 2017 1 PM

Brisket cooking, amber drinking.

11 Posted: Saturday, July 15, 2017 7:49 PM

Looks amazing Benny!

4 briskets? Are they full briskets or halves? How heavy is each of those pieces?

And what rub is on them, looks to be mighty juicy

12 Posted: Sunday, July 16, 2017 6:30 AM

http://amazingribs.com < used the rub recipe from that site.
And yes they were well juicy. I dry brined over night. Cam out perfectly.
I am not sure how big they were, maybe 2 kgs each It was all from one beast though.

13 Posted: Sunday, July 16, 2017 11:45 AM

Thanks for that weblink Benny, good stuff there. I just went into town and picked up a fresh leg of lamb to throw on the Webber this arvo. Some good education there about slow cooking with charcoal and that leg of lamb will be going down nicely with an ale or 2 or 3 tonight.

14 Posted: Sunday, July 16, 2017 1:20 PM


I just went into town and picked up a fresh leg of lamb to throw on the Webber this arvo. .

Try shoulder next time…

15 Posted: Sunday, July 16, 2017 3:18 PM

Ben 10:

Brisket cooking, amber drinking.

Aren't you worried about your beer heating up?

16 Posted: Sunday, July 16, 2017 3:28 PM

Ben 10:

Try shoulder next time…

THX, any chance of you posting a link to that thermo you have there?

GH - that beer won't get time to heat up.

17 Posted: Sunday, July 16, 2017 3:33 PM

https://tinyurl.com/yco9blc6 <inkbird thermometer on fleabay

Yeah, only put the beer there for 10 seconds for the photo.

18 Posted: Sunday, July 16, 2017 3:39 PM

Thx Ben, looks a good price for what it does. I'll get one. I've got a pocket digital which I use for my day to day work so I'll just use that today. Got the leg of lamb on and some hickory smoking chips.

19 Posted: Sunday, July 16, 2017 3:56 PM


Got the leg of lamb on and some hickory smoking chips.


What Weber? I have a Q that is now used as just a barbie but I bought a Smokai smoke generator and used that with it for a while.
The Smokai now is drilled into the Hark smoker and I can cold smoke in there too.

20 Posted: Sunday, July 16, 2017 6:17 PM

Its a Webber charcoal burning kettle. Its was the top of the range about 7 yrs ago with the dial thermo on top etc. I just threw the hickory chips onto the smouldering charcoal in about 4 sessions when cooking. The lamb came out nice. I took the lamb to 80 degrees C internally. A little over done I think but a fairly slow cook and nice and even. Kept between 250 and 300 F webber temp. Next joint I will try and keep at 250 F and take the joint out in the 70's Celsius. Sorry about using 2 temperature scales. I liked F and PSI when we were using it.