Wilson Barbecue’s top tips
- Ensure you start with quality meat – it makes a huge difference to the end product.
- Different cuts suit different styles of barbecue. For example, brisket is suited to low and slow cooking because it takes a long time for the connective tissue to break down and become tender. A good rule of thumb is the thinner the meat, the hotter the heat to caramelise the outside without overcooking the inside.
- Always season your meat. Even a little salt and pepper can enhance the flavours of the meat. You can also play around with things like garlic powder, paprika, chilli or onion powder to suit your taste.
- Controlling the temperature throughout the cooking process ensures the internal temperature of the meat continues to rise at a steady rate. If there are temperature spikes during the cook, it can make the meat chewy and also make the cooking take much longer.
- Use smoke like any other ingredient. Different woods have different flavours and should be used to complement the meat, not overpower it. A clean-burning fire will have a sweeter smoke while a smouldering one will have a more bitter, acrid-tasting smoke. Aim for a small hot fire.
- Use temperature as a guide for when the meat is done – the internal temperature should be between 95 to 98 degrees Celsius. If you’re cooking a beef rib or brisket, a probe or skewer should slide right through the meat like a hot knife through butter.