Why not switch up the usual roast and try smoked lamb shoulder or beef brisket? It’s a bold flavour for a big occasion.
Smoking meat has become one of the most rewarding ways to cook at home. It adds depth, richness, and character to meals, and brings out incredible flavours in quality cuts. With this simple guide to smoking meat, and Amelia Park’s premium beef and lamb, you can take your smoking game to a whole new level.
Why Smoke Amelia Park Beef and Lamb?
Amelia Park beef and lamb products deliver bold flavour and exceptional tenderness, with rich marbling and natural texture that make every bite special. These premium cuts from the best coastal regions of WA make standout meals that impress every time.
Low and slow smoking brings out their best. The meat absorbs smoke deeply, breaks down evenly, and pulls apart with ease. Whether it’s a beef chuck roast or lamb shoulder, you’ll enjoy juicy, tender meat with a rich, smoky crust.
Best Cuts for Smoking
These cuts taste great however they’re prepared, but they’re especially receptive to smoking:
For Beef:
- Brisket: Deeply marbled and rich, it’s a classic for low and slow smoking.
- Short ribs: Robust aroma and fall-off-the-bone tenderness.
- Chuck roast: Ideal for pulled beef—flavourful and budget-friendly.
- Tri-tip: A juicy, slightly leaner cut that smokes quickly and slices beautifully.
For Lamb:
- Lamb shoulder: Perfect for slow smoking. Juicy, tender, and full of flavour.
- Lamb ribs: Crisp edges, tender meat, and a short smoking time.
- Lamb leg: A great table centrepiece with a smoky crust and soft interior.
- Lamb shanks: Smoky, melting texture ideal for comfort food lovers.
Choosing the Right Wood:
Your wood choice has a big impact on the meat’s flavour. But where do you start? Here’s how to match your wood to your cut for a foolproof flavour combination:
For Beef
Hickory – Strong and Smoky
Hickory is known for its bold, smoky flavour and is ideal for hearty cuts like brisket and steaks. It burns hotter than most hardwoods and is a favourite for Southern-style barbecue. However, use it in moderation—too much can create a bitter taste.
Oak – Smooth and Well-Balanced
Oak offers medium smoke intensity that enhances beef without overpowering its richness. It’s versatile and popular for red meats and game. It also gives smoked cuts a deep mahogany hue that elevates your dinner table.
Mesquite – Earthy and Bold
Mesquite delivers bold, earthy smoke that suits rich beef cuts like brisket or short ribs. It burns hot and fast, perfect for grilling steaks. Use it sparingly or blend with lighter wood to avoid overpowering the meat. A little goes a long way with Amelia Park’s robust beef.
For Lamb
Applewood – Subtle and Sweet
Applewood brings a light, sweet, and fruity smoke that pairs perfectly with lamb. It enhances the meat’s delicate flavour without masking its natural character. It’s especially suited for slow-cooked lamb shoulder or lamb leg, adding a gentle sweetness that elevates the dish.
Cherry – Fruity and Mild
Cherry wood gives a fruity, slightly sweet smoke that enhances lamb’s natural sweetness. It’s a favourite for chops and racks. Its subtle complexity brings a refined finish to Amelia Park Lamb cuts.
Pecan – Nutty and Aromatic
Pecan gives a nutty, aromatic smoke that adds warmth to the lamb. Milder than hickory, it still enriches the meat’s flavour. It pairs well with oak for longer smokes, especially for lamb shoulder or leg. Its low burn temperature suits slow, steady cooking.
Step-by-Step Guide to Smoking Meat
Here’s how to get the most out of every cut:
Step 1: Preparation
Season the meat to boost flavour. For beef, use SPG (salt, pepper, garlic). For lamb, add olive oil, rosemary, garlic, salt, and pepper. Let it rest at room temperature for 30–45 minutes to ensure even cooking and better smoke absorption.
Step 2: Smoking Process
Preheat your smoker to 110–120°C and keep it steady. Choose wood to suit your cut and flavour. Monitor internal temperature—aim for 95°C for brisket and ribs, and 93°C for lamb shoulder and shanks.
Step 3: Wrapping
Wrap the meat in butcher’s paper at 75°C (165°F) to retain moisture and break through the temperature stall. This keeps it tender without losing the smoky crust. Once unwrapped, the meat stays juicy and rich in taste.
Step 4: Resting
After smoking, let the meat rest while wrapped—one hour for large cuts and 30 minutes for smaller ones. This keeps it juicy and tender. Keep it wrapped to hold heat and protect the crust. Slice or pull just before serving for the best taste and texture.
Pro Tips for Smoking Meat
- Add moisture with a water pan: This keeps the smoker humid and helps your meat stay juicy throughout the cook.
- Maintain a steady temperature. Fluctuating heat ruins texture and doneness. Check hourly and adjust your vents as needed.
- Use a meat thermometer: Always trust internal temperature over cooking time for perfect results.
- Spritz regularly: Apple cider vinegar or broth helps the meat stay moist and adds flavour.
Try These Recipes!
Smoked Amelia Park Beef Chuck Steak
A bold and savoury centrepiece, ideal for sharing.
Ingredients:
- Amelia Park Beef Chuck
- SPG rub (salt, pepper, garlic)
- Applewood chips
Method:
- Generously apply the SPG rub and let the steak rest for an hour.
- Preheat your smoker to 120°C (250°F).
- Apply the rub and let it sit for 1 hour. Smoke at 120°C (250°F) until the internal temperature reaches 90°C (195°F). For pull-apart tenderness, smoke 3–4 hours; for a firmer bite, smoke for 2-3 hours. Always monitor the temperature.
- Optionally, wrap the steak in butcher paper after 2 hours to lock in moisture.
- Rest the steak for 30 minutes before slicing.
Pro tip: In the final 15 minutes of smoking, brush the steak with a maple mustard glaze for a sweet, tangy finish.
Smoked Amelia Park Lamb Shoulder
A fresh take on a classic roast with smoky, herbal notes.
Ingredients:
- Amelia Park Lamb Shoulder
- Olive oil, rosemary, garlic, salt, and pepper
- Applewood chips
Method:
- Coat the lamb shoulder with oil, garlic, and herbs.
- Smoke at 120°C (250°F) for 4–5 hours.
- Wrap in butcher paper at 75°C (165°F).
- Continue smoking until the internal temp hits 93°C (200°F).
- Rest for 30 minutes while wrapped before serving.
Serving tip: Pull the lamb apart for a rustic platter or slice thickly and serve with roasted vegetables.
Dive into more flavour – Discover all of Amelia Park’s beef and lamb recipes.
Smoked, Savoured, Celebrated
Impress your guests with smoked Amelia Park beef or lamb. From rich brisket to tender lamb shoulder, our simple guide to smoking meat will help you take your menu to the next level.
Find us in top restaurants, speciality stores, and leading supermarkets across Australia, and give your guests an unforgettable experience with Amelia Park.