This video documents the preparation and smoking of a whole, 17-kilo dromedary camel hump in Doha, Qatar. The host collaborates with a local friend, Aziz, who demonstrates a blend of traditional Qatari flavors and American barbecue techniques using a large offset smoker. The process involves a unique oil-based spice rub, a separate salting step, and a mid-cook braise in camel stock with vegetables and dried black lemon to ensure moisture. After a long cook, the meat is finished by wrapping it and bringing it to an internal temperature of 190°F. The final product is exceptionally tender, with fully rendered, "jiggly" fat, and is served communally over a large bed of rice. The flavor is described as mild and savory, lacking any gaminess, with the rendered fat being a particular highlight.
A Guide to Smoking a Whole Camel Hump in Qatar
0:00 Introduction to the Cook: The project is smoking a whole camel hump on a 1000-gallon offset smoker in Doha, Qatar, hosted by a local barbecue enthusiast named Aziz.
1:27 Unique Spice Rub: Unlike typical dry rubs, Aziz creates a wet rub by mixing spices like turmeric and cumin with oil. Salting is done as a separate step to better control seasoning on the large, unevenly shaped cut. Mustard is used as a binder.
3:01 Meat Sourcing and Quality: The hump is from a young, milk-fed, farm-raised camel, analogous to veal. This is critical for ensuring the meat is tender and not gamey.
4:58 Camel Fat Chemistry: A dubious claim is made that camel fat lacks glycerol, which would make it chemically distinct from typical animal fats (triglycerides). The fat on the hump is noted to be much harder and more difficult to render than the intramuscular fat.
6:15 Cultural Context: In Qatar, camel is not an everyday dish but is reserved for special occasions like weddings or for important guests, with lamb being more common.
7:58 Preparation Technique: Aziz cuts a pocket between the ribs and the meat to allow for better seasoning penetration and to ensure the meat pulls away cleanly from the bones after cooking.
11:48 Mid-Cook Braising for Moisture: After several hours of smoking, the hump is placed into a large pan. A braising liquid made from camel stock, vegetables, and dried black lemon is added to the pan. This steams the meat and keeps it moist for the remainder of the cook.
14:12 Target Temperature and Finishing: The target internal temperature for the meat is 190°F (88°C), more akin to whole hog than brisket. The hump is wrapped in foil to finish cooking.
15:27 Smoker Swap for Convenience: For the final, overnight stage of the cook, the wrapped hump is moved to a gravity-fed smoker, which functions as an oven to hold a consistent temperature without manual fire management.
18:14 The Final Product: The cooked hump is significantly smaller due to fat rendering. The meat is fall-apart tender, with bones pulling out cleanly. The fat cap is fully rendered and extremely jiggly.
20:05 The Verdict: The meat is mild, tender, and not gamey at all, with a flavor gentler than lamb. The highlight is the rendered fat, which is described as intensely savory and delicious when eaten with rice.