***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****
- Thread starter Maccapacca
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Associate
Just put a 7lb brisket on to smoke for dinner tonight 
I'll post some pictures later on.
I'll post some pictures later on.
Associate
I love the idea of this and it may mean my first punt into kickstarter
Associate
Here are some pictures of yesterday's brisket. It was the first time I've tried smoking a brisket, and generally it went well. I kept the rub simple and only used salt & pepper. I used the minion method on my Weber kettle, which provided 10 hours of heat without the need to top up the coals.
The meat was smoked over hickory chunks for the first 3 hours and then after 5 hours I wrapped it tightly in baking parchment.
After another 5 hours I removed it and allowed to rest for 1 hour before serving.
Overall it was pretty good, maybe marginally overcooked as it wasn't as moist as I'd hoped, but it was by no means dry.
Sorry for the dodgy phone pics...
The meat was smoked over hickory chunks for the first 3 hours and then after 5 hours I wrapped it tightly in baking parchment.
After another 5 hours I removed it and allowed to rest for 1 hour before serving.
Overall it was pretty good, maybe marginally overcooked as it wasn't as moist as I'd hoped, but it was by no means dry.
Sorry for the dodgy phone pics...
Soldato
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- 11 Jun 2013
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Got a "rack of ribs" from sainsburys - chances of a good result on the smoker?
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Soldato
- Joined
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Answered my only question - took 3 hours @235 and tasted pretty good! Not the thickest meat but nice flavour
Man of Honour
Sorry, I didn't see your question 
I'm glad it turned out okay though.
I've had a 2.5kg bit of chuck from Littlewoods in Heaton Chapel marinading/salting for a week. I just stuck on a rub of chipotle, pepper, coriander, rosemary, ginger, onion powder, garlic powder and a little salt/sugar. It's now in the smoker and will be good to go for lunch tomorrow....I hope
I'm glad it turned out okay though.I've had a 2.5kg bit of chuck from Littlewoods in Heaton Chapel marinading/salting for a week. I just stuck on a rub of chipotle, pepper, coriander, rosemary, ginger, onion powder, garlic powder and a little salt/sugar. It's now in the smoker and will be good to go for lunch tomorrow....I hope
Soldato
Big brisket to go on tomorrow. Looking at 8+ hours on the Cobb with some oak chunks
Man of Honour
I forgot to get pictures sorry but the hunk of chuck turned out pretty well. 4 hours smoked before being finished in the oven for another 12 or so at 100C. After that I wrapped and left it for another hour or two to rest. As I suspected, the top part (more fat and connective tissue) was pretty much perfect whereas the leaner part was a little on the dry side. Possibly not something most would notice but I'm a bit anal about this sort of thing
Quite a nice meal anyhow. It ended up being essentially carne asada with a pilaf to accompany.
Only 8 hours? Are you sure it'll be done so quickly?
Quite a nice meal anyhow. It ended up being essentially carne asada with a pilaf to accompany.
Big brisket to go on tomorrow. Looking at 8+ hours on the Cobb with some oak chunks
Only 8 hours? Are you sure it'll be done so quickly?
Soldato
- Joined
- 11 Jun 2013
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Sorry, I didn't see your question
No worries - I'm finding BBQ generally turns out fine if you just stick anything low and slow! Am working on persuading the wife to let me smoke the turkey this year, just need to find one to practise on now
Man of Honour
Hells to the yeah. Butcher knocked down the price from £55 for me
Meat pics to follow (though maybe not tonight).
Soldato
Only 8 hours? Are you sure it'll be done so quickly?
Estimated... took 11 and a half
Forgot to take a picture but it was the best smoke ring yet!
Man of Honour
I'm not shocked it took longer
Sounds good though. I'm hoping I can do this massive hunk of brisket justice myself...
Sounds good though. I'm hoping I can do this massive hunk of brisket justice myself...
Man of Honour
Two pics of the brisket. One a close-up of the grain "just 'cause" and another of the finished product. Trimmed the hell out of it, injected and rubbed.
Man of Honour
Salt, sugar, molasses, onion powder, garlic powder, worcestershire sauce and dark soy sauce (oh..and a little fish sauce).
Obviously it's primarily just water and salt but I wanted to get a few extra umami things going on too
Associate
FYI, the Weber premium kettle BBQ cover is currently on the rainforest for less than £30, bargain considering the usual price.
Waste of money. They cover will break down before a modern webber. They are plastic and enamel steel.
Man of Honour
A good few hours on the smoker. Now to finish in the oven overnight. Tomorrow at about 12:00 I'll wrap it and reduce the heat from ~100C to whatever residual heat there is. At about 18:00 we'll eat
I'll get another pic before crutching tomorrow.
(I'd hoped for a deeper smoke but I hat an annoying flame-out Also, ignore the random bit of extra meat on the top left. That is essentially all rib meat that was also included by the butcher. It may get taken off early and devoured It's about 700g for size/weight reference.
I'll get another pic before crutching tomorrow.
(I'd hoped for a deeper smoke but I hat an annoying flame-out
Also, ignore the random bit of extra meat on the top left. That is essentially all rib meat that was also included by the butcher. It may get taken off early and devoured It's about 700g for size/weight reference.- Status