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.
