Take a big slice of our amazing BBQ epicness home to impress the gang this Christmas.
The turkey can get stuffed! Serve up a bit of brisket! Or rack up with our Ribs!
Email your order to our smoke room and see you on collection day.
4 portion pack (sliced, cured and vacuumed)
Brisket half 2/3 kg, Brisket full 4/6 kg
Comes with cherry bourbon sauce, slaw & pickles
The brisket is a cut of the lower chest of the beef. The two muscles of the brisket support about 60% of the animal’s body weight; this is why it’s a very tough meat, and the only method to reach melt-in-the-mouth tenderness is through low-temperature slow cooking.
At Blue’s Smokehouse, we season our briskets with our special brisket rub and let them rest in the fridge for at least 12 hours but no more than 24 hours. We smoke our briskets at a low temperature of 225° Fahrenheit with regular mopping with our sweet and tangy spritz and rotating the meat between the hot spots of the smoking chamber. When the bark is set, usually after 4-5 hours, our pitmaster wraps the brisket in grade-A butcher paper. This keeps the meat juicy, but the smoke still flavours the brisket. The cooking time could last 8-12 hours, depending on the size of the brisket.
We know they are done when the trussing needle runs through the meat like melted butter. The cooked brisket holds quite a lot of moisture, so we let them rest to cool off to room temperature before cutting them up or packing them.
1kg pack, 2kg pack
Comes with Carolina sauce, slaw & pickles
Blue’s Smokehouse pulled pork is made of the part of the pork called the Boston butt. Don’t worry, It is not the actual butt of the animal; this cut comes from the shoulder of the pork and contains the shoulder blade.
Our pitmaster seasons the butts with our special pork rub and lets them rest in the fridge for at least 12 hours but no more than 24 hours. We smoke the butts whole at a low temperature for at least five hours, meanwhile moisturising with our sweet and tangy spritz. Once the bark has set, we cover and cook them for another 12 hours at as low as 225° Fahrenheit. During this time, the meat is cooked in its juices to perfection.
When the butts are ready, they are so tender that the only thing holding the meat together is the shoulder blade. As we remove the bone, the butt falls apart.
1 RACK, 2 RACK, 4 RACK
Comes with hickory BBQ sauce, salsa & pickles
We receive our pork ribs from our butcher, already trimmed to ensure the quality is always up to Blue’s Smokehouse standards. Before we season them, the pitmaster removes the membrane from the bones one by one.
The ribs get rubbed with our spicy cinnamon rub just before cooking because the salt in the spice mix could dry them out in a couple of hours. We smoke the pork ribs for about 2 hours naked until the spices form a crispy layer around the meat. When the bark sets, the pitmaster individually wraps the ribs in heavy-duty aluminium foil and puts them back in the smoker for another 2 hours. When the time is up, the pitmaster checks the ribs one by one every 20 minutes until they are cooked. The ribs are done when the meat is on the edge of falling off the bone but still holds.
We leave the ribs to cool to room temperature in the aluminium wrap so that the hot ribs won’t dry out.
500G, 1KG, 2 KG
Comes with maple syrup, boozy beans & pickles
Our pork belly comes from our butcher, already trimmed, deboned and rindless to ensure they are always the same size and weight.
Before cooking, the pitmaster scores the fat side of the pork belly slab, rubs the whole meat with maple syrup, seasons it with our paprika, sugar and salt-based spice mix, and leaves it to rest in the fridge for at least 12 hours but no more than 24 hours. We smoke the pork belly slabs at 225° Fahrenheit for about 5 hours with regular mopping with our sweet and tangy spritz. When the bark forms around the meat, the pitmaster wraps it in grade-A butcher paper to keep all the moisture in and protects the meat from the heat and then smokes them on high heat for another 3 hours or until the core temperature of the product reaches 92° Celsius. High heat is essential to finish the meat to break down the fat layer.
Before packing the cooked pork belly, we need to cool them because when they are hot, they are too soft for vacuum packing.
The recipe for our famous link sausage is a company secret; our butcher is making this sausage just for Blue’s Smokehouse. There is no bark needed to build, so the only thing the pitmaster needs to pay attention to during smoking is the rotation of the sausages in the smoking chambers so the meat cooks evenly. We vacuum pack them when the links are still warm to protect the skin of the sausage from drying out.