MeatsThat

SmokeThe Best

Brisket

The cut is grasped from the cow's chest, and is called the king of meatsas far as smoked meats is concerned. The meat is easy to smoke, and

often used in BBQ events, parties, etc. Generally, there are 2 methods ofsmoking this meat - with a rub or by making a sauce to create a crispy

layer over it.

Bacon

The meat is taken from the belly region of porks and necessitates various typesof smoking techniques. It tastes delicious. It can be cooked in 2 ways - hot

smoking and cold smoking. However, the cold smoke method is more commonlypreferred because it maintains the moisture and juiciness of the meat.

Rib

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The 5 main cut types of ribs are county style, baby back, beef back, spare & short ribs.These cuts are available on both pork and beef. The baby back ribs are clutched from

the spine side of a pork's rib cage and the spare ribs, on the other hand, are taken froma pork's belly region.

Boston Butt

The meat is taken from the front shoulder of a pork and is kept in a barrel knownas butt. It requires a lot of time to be prepared because it has tougher and hardertextures than traditional cuts. After the smoking process, the pulling stage of the

meat begins, which is a characteristic and essential sign of Boston butt.

Want to buy smoked meatsin Bellingen?

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Thorns Gourmet Meats &Smokehouse Office No. – 0266552155

Email – matley8888@yahoo.com.auBusiness Hours – Mon to Fri: 7am­5pm,Sat: 7am­1pm.