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

I emailed Wishbox, who already stock the Smokenator and sold out of their original stock last year, about the Slow 'N Sear about 10 days ago and got an automated Zendesk reply but no human response yet, I am hoping that this means they might be looking into stocking them but we will see.
 
Before foiling

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Flash / Camera has put more red on the brisket, it does have a complete char all over
 
Just a heads up but if anyone has a B&Q near them that is closing down (quite a few are, money issues), check them out. They have quite a few deals on bbq stuff, just picked up a webber 47cm for £52, which looking at online prices seems to be a bargain.
 
Had another smoke yesterday, Boston Butt for pulled pork and a small brisket. Tweaked my pork rub slightly as the last on wasn't "porky" enough, so upped the seasoning.

My last brisket was simply the best thing I ever tasted, so was looking to replicate.

Bloody hard work doing a slow burn in these temps, anyone here use any blankets or insulation while smoking? (For the smoker for for me)
 
Two bone rib of beef smoked with oak at 120c until an internal temp of 52c and then finished with a sear over red hot lump, it was rather tasty.

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