BBQ at home with SCP

Low & Slow BBQ – Brisket, Ribs, Pork, and Lamb the Secret Chilli Party Way

American-style BBQ isn’t just about eating — it’s about the ritual. The fire. The patience. The transformation of good meat into something unforgettable. At Secret Chilli Party, many of our sauces are made with this exact moment in mind — to cut through the richness, lift the smoke, and add a punch of flavour that keeps you going back for more.

We recently tested a Mayura Station Wagyu 9+ brisket, and here’s exactly how we cooked it, along with how we like to treat beef ribs, pulled pork, and smoked lamb shoulder.

Brisket – Our Mayura Wagyu 9+ Method

We started with a beautifully marbled Mayura Wagyu brisket and kept the seasoning simple — coarse salt, cracked black pepper, and just a touch of garlic powder. The smoker was set to 125°C and we cooked until the internal temperature in the flat reached 71.3°C.

From there, we bumped the pit temperature up to 135°C, wrapped the brisket in gold tallow, and continued until it was probe-tender or the internal hit 78.3°C. Then, instead of slicing straight away, we held it in the oven at 68°C overnight. This gentle rest turned it into pure butter — slices held together, but melted in your mouth.

For serving, we paired thick slices with Big Willie’s BBQ Sauce for a sweet-smoky gloss, and Breakfast Sauce for a tangy lift that cut through the richness of the wagyu fat.

Beef Ribs – The Big Bones

Thick, meaty beef ribs get the same low-and-slow love. We season heavily, smoke at 125°C until an internal of around 70°C, then wrap and push through to probe tender. Our go-to pairing? Miso Inferno for a deep, umami burn, or Tomacco for a fresh, tangy finish that plays perfectly with the fat.

Pulled Pork – Carolina Style Meets SCP

Pork shoulder smoked until it falls apart is a BBQ classic. We smoke at 120–125°C until it reaches 92–96°C internal, then shred and toss with our Épice of Peach for a fruity, spicy twist. Want a little more punch? Mix in some Breakfast Sauce before serving.

Smoked Lamb Shoulder – Our Aussie Twist

We love giving lamb the low-and-slow treatment. A shoulder cooked at 120°C until pulling temperature (95°C) picks up beautiful wood smoke and keeps its juicy richness. We glaze it in the last hour with Fermented Hot Honey for a sticky-sweet crust or serve it with Disco Biscuit for a funky, herbal finish.

Why Our Sauces Fit the Pit

Secret Chilli Party sauces are designed to work with smoke and fat — not fight them. They balance sweetness, acidity, heat, and depth so they glaze beautifully, slice cleanly, and make each bite pop.

So next time you fire up the smoker — whether it’s brisket, ribs, pork, or lamb — give it time, treat it right, and don’t forget the sauce.