Meat for smoking

The new forum rules prevent me from helping. See my signature...
 
but on a serious note ..your arguments do not lie in the food section

as soon as you enter the food section what ever love or hate you have stays there

now help the people :D
 
I did the beef on the Friday, it was a 1KG aitchbone roast, which I smoked for about 3 hours. I didnt really like it, it was too much tough. I couldnt find any brisket, so I thought aitchbone would be okay, but I dont think it has enough fat and connective tissue. I also dont think beef really works that well with the smoke flavour.
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If you are within striking distance of south Joburg, there are quite a few wholesale butchers in City Deep near the Market and Karan Beef. I'm sure you could get large cuts of brisket from one of these.

Did you try brining the beef? That should help with the toughness.
 
I've now done a total of 3 pork shoulders and 2 x pork ribs. Pork shoulders are the best!

I've bought myself a meat thermometer, which is extremely useful.
 
My butcher, makes a ready rolled deboned pork rib, stuffs it with garlic and herb sauce, then smothers it in some other oil with more herbs on top, this tastes awesome with apple wood chips as smoking in a weber...... slurrpppp!

Try and bake a skilpaadjtie in a weber, thats also lekker, just don't overcook it.....
 
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