Low and Slow BBQ Brisket

Rizo-UK · 22 Jun 2012 at 14:25

Its the old mans birthday tomorrow and im throwing him a BBQ with approx 30 friends :eek:

3kg Brisket is awaiting me at home from our local butcher, Pics of the process will begin later once im home from work. Half a Rack of pork spare ribs will go on too, Sticky Ribs, nom nom nom

Plans for tonight are to clean up and dry rub the brisket and let it stop in the fridge overnight, BBQ will be lit at 10am ready for the meat at 11am then away she smokes for the day

6-8hour on the smoker grill should be about ok.

Also doing Pork Loin, Minted lamb Burgers and Beef Burgers :cool:

Im drooling already

TripleT · 22 Jun 2012 at 14:49

Sounds awesome. Always wanted to try this after watching countless man v food!

Hope the weather's better for you than it is here!

englands#1 · 22 Jun 2012 at 15:03

Sounds amazing. Looking forward to seeing your efforts!

DcD · 22 Jun 2012 at 16:53

Just did this last weekend

Delicious.

http://forums.overclockers.co.uk/showthread.php?t=18414249

Rizo-UK · 22 Jun 2012 at 20:48

And the prep has started

Rizo-UK · 23 Jun 2012 at 09:19

Burgers made but no pics as its a messy job, ill do some of the cooked results

Ribs trimmed and rubbed.
BBQ/Smoker Lit and building nicely

The Charcoal is what we supply at my place of work for Hog roasts, Pit BBQs etc. Good Quality South American Grade Lumpwood, No fire lighters needed, Just a singe ball of news paper. Amazing stuff. Never going back to cheap lumpwood again as it just doesnt taste the same and never ever last long enough.

Rizo-UK · 23 Jun 2012 at 09:39

On she goes, Try to keep between 100-120*C

Note the loaf pan full of hot water, this helps regulate the heat and also stops the meat drying out to much over a long cooking time.

Rizo-UK · 23 Jun 2012 at 11:12

1hr 45m in.

Kenai · 23 Jun 2012 at 11:24

Oh good lord that looks good already

Rizo-UK · 23 Jun 2012 at 11:28

Ribs going on in 1.5 hours

Soooo hard not to pick at it lol

Kenai · 23 Jun 2012 at 11:29

Pick at it?

If I opened it up and saw that i'd be struggling to not just take a chunk out of it

Rizo-UK · 23 Jun 2012 at 11:44

mmmm just pulled a corner piece off!!!! OH MY LORD JESUS, Awesome juice and flavour

DcD · 23 Jun 2012 at 14:09

Are you mopping it?

Rizo-UK · 23 Jun 2012 at 14:11

Yeah every 30 mins. It's now wrapped in foil for the next few hours. Ribs have been on for 45 mins.

Rizo-UK · 23 Jun 2012 at 17:13

8hrs. Check out the smoke ring

Resting for an hour now wrapped in a towel. Hopefully it will carve.

lookitsjonno · 23 Jun 2012 at 22:06

I have that charcoal from Makro, really good stuff.

FrenchTart · 23 Jun 2012 at 22:23

Le drool. That looks so good.

Participant · 24 Jun 2012 at 15:24

Colour me jelly.

I have some pork shoulder in the oven that I was excited about, but my culinary willy is now floppy.

Youstolemyname · 24 Jun 2012 at 17:21

This looks phenomenal! If anyone lives near Manchester or Chester and wants a BBQ fix then head to hickory smokehouse in Chester or Southern 11 in Manchester. Both are superb but of the two, Southern 11 edges it.

paz45 · 24 Jun 2012 at 17:24

That doess look tasty