A few tips
• Slather the meat in the rubs the night before. Most low-and-slow-cooking fans in New Zealand swear by applying them at least 30 minutes before (apart from brisket, which is overnight) so that the salt can help tenderize the meat. They can cook in as little as two hours. Spritz your meat often with apple cider vinegar and water to retain moisture. Resting your meat also adds to its flavour and tenderness, usually two hours plus for big cuts — wrap the meat in towels and put it in a chilly bin.
For real success in getting it cooked just right, use a temperature probe for meat — midrange is Thermopro and top-ofthe-range Fireboard: fireboard.com/ shop/fireboard-fbx11-thermometer/.
He needed to buy a barrel of wine, empty it, and then try to build a smoker the same day
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