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

The Mrs bought me a WSM:) Had some mixed results so far, What wood is everyone using for the smoke? I liked the look of whiskey barrel and it works well and tastes good. Still learning:)
 
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wnb said:
The Mrs bought me a WSM:) Had some mixed results so far, What wood is everyone using for the smoke? I liked the look of whiskey barrel and it works well and tastes good. Still learning:)
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Nice, which size? Any pics? Can't go wrong with apple or cherry.
 
Placed an order for a 2 probe Inkbird thermometer, natural wood firelighters and some apple wood which should all hopefully turn up before the weekend.

Part of the purchase of the BBQ came with 2Kg Webber briquettes, I'm hoping this will be enough to do me a cook this weekend.
 
wnb said:
The Mrs bought me a WSM:) Had some mixed results so far, What wood is everyone using for the smoke? I liked the look of whiskey barrel and it works well and tastes good. Still learning:)
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She's a keeper! :D I mostly use oak or hickory on the WSM.
 
Dianbobo said:
I did get some of the whiskey barrel, I think it's a gimmick to be honest. I've had much better results with oak.
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No idea if it's a gimmick but I did like the results, only got my WSM for the summer and I've not tried anything else yet.
 
So a relaxing weekend, a brisket and rack of ribs

Made my own rub for the brisket of Sugar/pepper/salt/garlic and paprika, must have been OK as it all went in about 30mins.

As for the ribs, I prepped these at the same time as the brisket so 48hrs sitting in cider/fennel/garlic powder/ paprika. This turned out to be the cook of the year so far, 3hrs and so melt in your mouth they had very little time on planet earth. (people should be arrested in how these was eaten, disgusting :) )

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What are all these fancy BBQs, I have just a gas BBQ and not very adventurous on what we put on it. Looking at all the pics they look quite complicated with all the temp control.
Is the Weber Master Touch any good?
 
Its just two vents, top and bottom, common sense really, more air = faster burn. Its very controllable on the kamado style barbicues.
 
SPG said:
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Is this a point or flat? I still can't work out which to pick for my first cook. Keep reading flats will almost always turn out dry cooked by themselves, but everyone also says points only really get used for burnt ends. I want proper sliced brisket. And I know the answer is do a whole packer, but I can't justify the cost really, and not sure I have room on my small callow smoker.

SPG said:
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Are these the ribs!?
 
Really need to try some smoking on my Webber. Its an older model not the Master Touch, 57cm kettle one. What would be the best method of smoking on this? I've looked into the snake method but are there other options?
 
It was the flat, I think i cut the point off and did that separate (I am no expert on meat cuts I am afraid) It was not the slightest bit dry, Kammado style barbecues are very good at retaining moisture.

Yes that is a rack of ribs.
 
dl8860 said:
Is this a point or flat? I still can't work out which to pick for my first cook. Keep reading flats will almost always turn out dry cooked by themselves, but everyone also says points only really get used for burnt ends. I want proper sliced brisket. And I know the answer is do a whole packer, but I can't justify the cost really, and not sure I have room on my small callow smoker.
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Just get the point if you're buying British beef. It is far easier to get a good result with. It's not impossible to get one with the flat but you'll give yourself far more margin for error with the point.
 
FrenchTart said:
Just get the point if you're buying British beef. It is far easier to get a good result with. It's not impossible to get one with the flat but you'll give yourself far more margin for error with the point.
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OK cheers. Will I be able to get decent slices out of the point, or is it a bit of a fatty mess?
 
dl8860 said:
OK cheers. Will I be able to get decent slices out of the point, or is it a bit of a fatty mess?
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You can get decent slices out of it. If it was USDA brisket then it'd probably fall apart a lot more once the fat is rendered but with British beef it's much more lean so our point is a bit closer (not the same obviously) as USDA flat.
 
dl8860 said:
Is this a point or flat? I still can't work out which to pick for my first cook. Keep reading flats will almost always turn out dry cooked by themselves, but everyone also says points only really get used for burnt ends. I want proper sliced brisket. And I know the answer is do a whole packer, but I can't justify the cost really, and not sure I have room on my small callow smoker.
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Go for the point if it's British beef. Our beef doesn't have the same internal fat as the USDA stuff but I've had very good results from T&G brisket points. One day I'll treat myself to a proper USDA packer!

beachBOYken said:
Is the Weber Master Touch any good?
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Yeh they are! They are a good all rounder as you can grill and smoke on them. I learnt on a Master Touch before getting myself a WSM.

Proc said:
Really need to try some smoking on my Webber. Its an older model not the Master Touch, 57cm kettle one. What would be the best method of smoking on this? I've looked into the snake method but are there other options?
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When I used my Master Touch for smoking I generally used the snake method. Temperature control is a bit harder than with a proper smoker, but it's perfectly possible, just needs a bit more attention.
 
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