Instructions

• Soak the woodchips in water for at least 30 minutes.
• Peel the ginger and garlic and chop coarsely, then work into a paste using a pestle and mortar.
• Roast the coloured peppercorns and allspice in a pan over a low heat until fragrant, then add to the garlic-ginger paste and pound until a medium-fine consistency is achieved. Mix together with the chilli flakes, sea salt and sugar.
• Melt the butter in a pan, add to the mortar and then thoroughly blend the mixture.
• Rub the spice mixture into the beef.
• Prepare the barbecue for indirect heat at 140–160° C. Drain the woodchips and place them in the smoker box. Place the smoker box on the barbecue and wait for the chips to start smoking.
• Place the beef joint over indirect heat.
• Stick a meat probe into the centre of the joint, close the barbecue lid and cook until a core temperature of 58° C is reached.
• For a more powerful smoky aroma, more soaked woodchips can be added. Baste the beef periodically with the Madeira to keep it moist.

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