How to Cook 12 Kilos of Meat at a Low Temperature with Little Effort and Great Results
For this cooking session, you will need 3 kg of beef ribs, 5 kg of pork neck chops, and two ducks (2 kg each). To start, generously rub the meat with a mixture of salt and pepper, then refrigerate it for about 24 hours.
Before placing the meat in the Smoker, allow it to come to room temperature for approximately 1-2 hours. When the meat enters the oven, keep in mind that the cooking time for beef ribs and pork neck chops at a low temperature is approximately 6 hours, while duck requires about 3-4 hours. If you wish to serve all the meats at the same time, put the beef ribs and pork neck chops in the Smoker 2-3 hours earlier. Maintain the oven temperature between 100-120°C (you can briefly increase it to 150°C), ensuring there is enough water in the oven throughout the cooking process. Apply the mop sauce in the last hour, just before the meat is ready.
Here’s the salt rub recipe:
- Dry salt: 2.5% of the weight of the meat, which in this case is 300 g of salt. If you prefer a lower sodium content, 1.5% salt is also suitable.
- Black pepper: 2-3 tablespoons
- Sugar: 2-3 tablespoons
Combine these ingredients and generously rub them onto the meat. Store the meat in the refrigerator and take it out shortly before placing it in the Smoker.
Mop Sauce for Pork and Beef:
A good mop sauce should be sweet, sour, and spicy (triple-S combination), and these flavors should be in that particular order. While some recipes may include numerous ingredients and hours of cooking, you can achieve great results more quickly. Our sauce is perfect for pork and beef.
- Apple jam (crushed pineapple is also a suitable alternative): 500-700 ml
- A small amount of water
- Tomato paste or ketchup: 100 ml
- 1-2 chili pods
- Salt to taste (taste the meat before adding salt to the sauce)
- Herbs can also be added
- Boil the mixture for approximately 20 minutes.
Mop Sauce for Duck:
- Sloe or plum jam: 500 ml
- A small amount of water
- Tomato paste or ketchup: 50 ml
- 1 chili pod
- Salt to taste (taste the meat before adding salt to the sauce)
- Herbs can also be added (Rosemary, Thyme, Sichuan Pepper etc)
- Boil the mixture for approximately 20 minutes.
If you use 2 cooking grates in the Smoky Beast oven simultaneously, you can cook 18-20 kg of meat at once. Keep in mind that the upper rack may have slightly higher heat.
