Official BBQ Thread - Suns out, Buns out!

Psymonkee · 16 Sep 2017 at 22:13

So all done:

I probably sliced it wrong but it was still delicious. Final temp was 190F when removed from the smoker before being wrapped in foil and a towel for ~30 mins.

Pork not long came off the grill but no pictures. It peaked at 172F - one day I'll make it to 203F. For now it's getting sliced for sandwiches

GSVBagpuss · 17 Sep 2017 at 18:00

Looking good!

dl8860 · 17 Sep 2017 at 21:06

You need to buy a packer brisket, not a rolled brisket. https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

Psymonkee · 17 Sep 2017 at 22:21

dl8860 said:
You need to buy a packer brisket, not a rolled brisket. https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

It's on my shopping list! Unfortunately the local butchers suck and my dad is an argumentative sod! I'm on holiday this week so I might just get that ordered

Psymonkee · 18 Sep 2017 at 11:13

More bad times! The pork I cooked alongside the beef got put in the fridge and I just tried to shove and eat some - tough as old boots! Chucked it in the oven to bring it up to pulling temp for now. Very odd! The smoke ring though.....WOW!

Street · 19 Sep 2017 at 12:55

dl8860 said:
You need to buy a packer brisket, not a rolled brisket. https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

I've started using T&G and they are fantastic! The last brisket I used was a 3.1kg point from them and it was superb.

I was the crazy neighbour last night, barbecuing in the dark and rain. I decided to do some greek style jumbo shrimp kebabs. Well worth getting wet for! I really need to invest in some sort of shelter though..

Street · 25 Sep 2017 at 12:51

It was the first time I've smoked lamb this weekend. I followed a recipe on the Weber website for pulled lamb and it turned out good, even the missus who supposedly doesn't like lamb was wolfing it down!

valve90210 · 26 Sep 2017 at 09:21

Looks amazing!! Funnily enough I was doing a pulled lamb shoulder myself this weekend, sadly mine is all vacuum-packed and frozen waiting for a lads weekend away in a couple of weeks but the little taster I had as I was pulling it was delicious!!

Street · 27 Sep 2017 at 14:32

It took all my will power to box it up for dinners this week instead of burying my face in it, no way could I vac pack it away! Now I need to think of what meat I want to try smoking next..

FurryLemon · 28 Sep 2017 at 00:33

Street said:
It took all my will power to box it up for dinners this week instead of burying my face in it, no way could I vac pack it away! Now I need to think of what meat I want to try smoking next..

Gammon with a honey glaze
Trout
Salmon
Goat

In that order.

Smoked goat curry is very nice.

Street · 28 Sep 2017 at 14:15

I've never actually eaten goat, one of the few meats I haven't tried. Fish sounds like a good shout too, I've never done any fish on the barbeque before.

Street · 30 Oct 2017 at 12:45

Seeing as I've not smoked anything for a few weeks, I treated myself to a nice big 4.5kg pork shoulder. She sat on the BBQ yesterday for about 12 hours in total and pretty much fell apart when I took it off!

thewanted · 30 Oct 2017 at 12:59

Very nice! That's twice as big as any pork shoulder I've smoked :eek:

This was my last attempt at making pulled pork: https://i.imgur.com/pis3fnA.mp4

valve90210 · 30 Oct 2017 at 13:25

Mmmm, looks good!! I've not smoked anything for a few weeks either. Next up though is a leg of lamb and a pork shoulder for my next door neighbour...

valve90210 · 30 Oct 2017 at 13:29

thewanted said:
Very nice! That's twice as big as any pork shoulder I've smoked

This was my last attempt at making pulled pork: https://i.imgur.com/pis3fnA.mp4

Looks pretty good, what temp did you take it up to?

Street · 30 Oct 2017 at 14:04

thewanted said:
Very nice! That's twice as big as any pork shoulder I've smoked

This was my last attempt at making pulled pork: https://i.imgur.com/pis3fnA.mp4

Nice, looks juicy! Yeh I've never done anything that big before either. I should have started it earlier too, as by 10pm I was fighting a battle with the cold to keep the BBQ at a constant temperature.

thewanted · 30 Oct 2017 at 14:07

valve90210 said:
Looks pretty good, what temp did you take it up to?

It was a 2.1kg boneless shoulder done at 275F for 8.5 hours and rested for 1 hour afterwards. I didn't wrap it during the cook.

valve90210 · 30 Oct 2017 at 14:10

Did you measure the internal temperature at all?

thewanted · 30 Oct 2017 at 14:11

valve90210 said:
Did you measure the internal temperature at all?

Yup, I took it off at 203F IT.

it wasn't probe tender at 195F so I left it on for a bit longer.

valve90210 · 30 Oct 2017 at 14:22

I thought it was probably around that area of temp, for me personally I'd find that a bit too smooshy, I prefer my pulled pork to have a bit more texture still, so I take it to 85C generally, maybe up to 90 if it feel like i's a bit too firm. Yours certainly looks fall apart tender though.

*****Official BBQ Thread - Suns out, Buns out!*****

Official BBQ Thread - Suns out, Buns out!