Is Brining the Secret to Juicier Beef and Lamb?

Great barbecue starts long before the meat hits the smoker.

In this masterclass, Chef Jeff McInnis shares his proven approach to brining, seasoning and smoking beef and lamb. Learn how extended brining enhances flavour and moisture, how to customise spice blends for different applications, and why cut selection plays a critical role in the final result.

Watch as Jeff demonstrates techniques for beef ribs, short ribs and lamb shoulder while sharing practical tips that chefs can immediately apply in professional kitchens.