***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****

Holey moley, some seriously good scenes in here.

Just waiting to get the garden finished off then I know where I stand with money before I buy a smoker.

I'm a complete beginner to this kind of thing but think I'm going to go for the ProQ Frontier, a charcoal starter and a thermometer of some kind. Just a quick question though. I don't have a shed in my garden or any kind of outdoor storage. How do these things fair if they're left out? I'm thinking a cover of some kind is necessary?

Also are there any websites which give a good "Beginners Guide To..." smoking just so I can well verse myself in things, or is there a book I should buy?
 
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R.O.S.S.I said:
Holey moley, some seriously good scenes in here.

Just waiting to get the garden finished off then I know where I stand with money before I buy a smoker.

I'm a complete beginner to this kind of thing but think I'm going to go for the ProQ Frontier, a charcoal starter and a thermometer of some kind. Just a quick question though. I don't have a shed in my garden or any kind of outdoor storage. How do these things fair if they're left out? I'm thinking a cover of some kind is necessary?

Also are there any websites which give a good "Beginners Guide To..." smoking just so I can well verse myself in things, or is there a book I should buy?
Click to expand...

Amazingribs.com ;)
 
Working from home, couple of pork joints rubbed up last night and in this morning at 8:30. Will do them about 4hrs uncovered and then foil it up.

Also have a cote du boeuf salting, some drummers (kids love em) and I'll do some burgers as well.

Then, sweet potato fries and a massive vat of 3 cheese bacon mac n cheese.

Mrs is making 2 cakes.
 
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Joints are wrapped in foil now and been in hours. Will get them out soon. Then chicken will go on for like 1.5hrs, basting every 20mins.
 
:drool:

All this beef is making me fancy some brisket. Last time I smoked it it didn't turn out too well (dry and chewy). Has anyone got any tips? It's a $50 chunk of meat so I'd rather not destroy it.

Do I have to cut all of the fat off it? Youtube videos said yes, but I'm wondering if I should leave some on like you do with pork.
 
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timmeh said:
:drool:

All this beef is making me fancy some brisket. Last time I smoked it it didn't turn out too well (dry and chewy). Has anyone got any tips? It's a $50 chunk of meat so I'd rather not destroy it.

Do I have to cut all of the fat off it? Youtube videos said yes, but I'm wondering if I should leave some on like you do with pork.
Click to expand...

You could try injecting the meat with something before smoking it to make it juicier, wrapping it in foil earlier to maintain moisture, using a tray of water to increase humidity in the smoker, try a slightly lower temp?

That rib looks good..
 
Leave some fat on, perhaps 0.5cm worth on the top. Trim off any hard bits of fat - especially between the point and the flat.

Causes of dry/tough meat are usually:

1) Too small a piece of meat. It's a lot easier to get results with a chunk.
2) Not cooked for long enough - what temp did you get the meat to?
3) Overcooked. Pretty rare but not impossible. What method did you follow?
 
FrenchTart said:
Leave some fat on, perhaps 0.5cm worth on the top. Trim off any hard bits of fat - especially between the point and the flat.

Causes of dry/tough meat are usually:

1) Too small a piece of meat. It's a lot easier to get results with a chunk.
2) Not cooked for long enough - what temp did you get the meat to?
3) Overcooked. Pretty rare but not impossible. What method did you follow?
Click to expand...

What would you suggest doing with a smaller piece, I have a couple of small bits that were bought to try a long cook with but they now sound problematic!?
 
FrenchTart said:
Leave some fat on, perhaps 0.5cm worth on the top. Trim off any hard bits of fat - especially between the point and the flat.

Causes of dry/tough meat are usually:

1) Too small a piece of meat. It's a lot easier to get results with a chunk.
2) Not cooked for long enough - what temp did you get the meat to?
3) Overcooked. Pretty rare but not impossible. What method did you follow?
Click to expand...

It looks like I can only get a point from the supermarket, not a full brisket, so maybe that caused it?
I cooked it between 225F and 250F. I can't remember the temp as it was aaages ago. I watched a lot of bbq pit boys and bbq with franklin before I did it.

I didn't put a water pan in there but have done on a few of my more recent cooks and it's turned out a lot better. I'll try that this time.
 
Shimmyhill said:
What would you suggest doing with a smaller piece, I have a couple of small bits that were bought to try a long cook with but they now sound problematic!?
Click to expand...

You can do it but you'll need to be a lot more careful. I'd generally suggest wrapping it earlier and taking it off earlier too. It can be tough though (no pun intended) as it's so easy to over do it.

timmeh said:
It looks like I can only get a point from the supermarket, not a full brisket, so maybe that caused it?
I cooked it between 225F and 250F. I can't remember the temp as it was aaages ago. I watched a lot of bbq pit boys and bbq with franklin before I did it.

I didn't put a water pan in there but have done on a few of my more recent cooks and it's turned out a lot better. I'll try that this time.
Click to expand...

Point is far better than flat imo - more intramuscular fat and connective tissue so when it's cooked properly it tends to come out juicier. BBQ pros seem to prefer the leaner flat though, and use the point for burnt ends. I don't get it if I'm honest.

You don't need a water pan to get the best results but it does make it easier to regulate temperature so if that works for you then go for it :)
 
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