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

dl8860 said:
Beautifully cooked on the outside and in, shame about the lack of flavour.
Click to expand...

Thanks :) Yeah I was really disappointed because they came from a good butcher and I seasoned them with Maldon salt flakes and black pepper. I guess you get what you pay for, although I'd love to try 50+ day dry aged Denver to see if it's any better.
 
Street said:
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.
Click to expand...

Cool will have to give it a go. The only other way i saw was using something like a slow & sear. But can't find these for sale anywhere, thought about doing something similar with a charcoal basket & a pan of water.
 
Proc said:
Cool will have to give it a go. The only other way i saw was using something like a slow & sear. But can't find these for sale anywhere, thought about doing something similar with a charcoal basket & a pan of water.
Click to expand...

I'd love to get a slow n sear for mine, but there don't seem to be any UK stockists at the moment and delivery/import duty is ridiculous!
 
Proc said:
Cool will have to give it a go. The only other way i saw was using something like a slow & sear. But can't find these for sale anywhere, thought about doing something similar with a charcoal basket & a pan of water.
Click to expand...

Snake method works a treat on a Weber and I say that as a slow n sear owner, baskets didn’t work for me as I guess too much airflow and not enough room for charcoal. I would 100% recommended a slow n sear if you can find them as it is a brilliantly simple bit of kit that just works, honestly my Traeger isn’t a whole lot less effort :o
 
Will definitely give the snake method a go then. Like others have said trying to find somewhere that stock slow n sear or ones that aren't more expensive than my bbq, is impossible.
 
Is there a rough guide on how much burn time I will get out of 2kg of Weber briquettes? I understand that it depends on different factors however I'm looking to do a rack of ribs (most likely baby back unless my butcher has some spare ribs in) this weekend as my first slow cook using the Minion method and wondering if the 2kg will be enough?
 
Spuj said:
Is there a rough guide on how much burn time I will get out of 2kg of Weber briquettes? I understand that it depends on different factors however I'm looking to do a rack of ribs (most likely baby back unless my butcher has some spare ribs in) this weekend as my first slow cook using the Minion method and wondering if the 2kg will be enough?
Click to expand...

What are you cooking on, 2kg doesn’t sound like much -I’ve had about 8 hours from Weber briquettes in my slow n sear and that’s minion but I think there were more than 2kg
 
Huh, keep missing loads of new posts in here! :(

Some good looking cooks though - I'm thinking brisket in 2 weeks when I'm on holiday though. Gonna have a play with how I lay my coals out as I barely got 8 hours last time which seemed poor!
 
Shimmyhill said:
What are you cooking on, 2kg doesn’t sound like much -I’ve had about 8 hours from Weber briquettes in my slow n sear and that’s minion but I think there were more than 2kg
Click to expand...

It's a Weber Kettle 57cm, it sounds like it won't be enough then. I think I'm going to have to order a bag of Aussie Heat beads as I wouldn't want to run out of fuel halfway through a cook.
 
Fancy trying brisket for the first time, any tips or pointers? Don't have any fancy equipment, just a bog standard charcoal BBQ. Thanks :)

Edit - first and most important question. Where is the best place to buy some? BBQ is on Saturday.

Edit - I had some at Fette Sau (some NY joint doing a pop-up in London) and my God it was tasty. Had some more at a friends the next day which was also nice but unfortunately he had cooked too much/high so was a little dry. I am guessing it needs a long time at low temps? Trying to plan ahead, could prep and marinade Friday night and then bung in the oven 6/7am on Saturday ready for midday/1pm.
 
Last edited:
If you are looking to do Brisket on a charcoal BBQ then there are a few points to consider. What sort of BBQ is it?

Low and slow is the best way and the size of the piece of brisket you are going to cook will obviously factor in how long it will take. One of the best ways to know when it is done is using a thermometer with a probe that you can insert into the meat, when the brisket reaches somewhere between 190F-200F internal temp it should be done. You'll want to keep the BBQ temperature in the 225F-250F range throughout the cook for good results.

To achieve a long and slow cook on a charcoal BBQ, you will probably be better off using the Snake Method with briquettes as you're fuel and using a 2 zone method to cook (Snake of briquettes on one side of the BBQ which is the direct heat zone, meat on side opposite to this which is the indirect zone). There are some really good videos on YouTube and threads on BBQ forums about the snake method and how to setup your BBQ. Aussie Heat Beads or Weber Briquettes are well recommended. Throw a couple of chunks of a wood (apple, cherry etc) if you have some towards the start of the snake.

For the meat you can use a BBQ rub of which you can either buy one or even better make your own. There are loads of recipes out there for really tasty rubs and they are really simple. If you want to do a simple rub simply combine some salt, black pepper and garlic powder together and rub onto the meat.

I've probably missed out some info so hopefully someone else replies.

As above if you can get to Turner and George that would be a good place to get it from, otherwise a good local butcher should have some in. Could be worth phoning in advance to double check.
 
Thanks for the quick replies :). Haha, turns out Turner & George are just down the road from my work.

Ah so it's better to do all of it on the BBQ, rather than oven and then finish off? I have two BBQs, the smaller of which I can close (simple medium size circular one) and dedicate just to the brisket.

I have a probe knocking about somewhere, just looking into snaking.

What's the deal with point and flat?
 
Last edited:
If you want it smoky and delicious, then bbq is the way forward! Does the bbq you have with a lid have vents top and bottom? You'll need these to control the airflow and consequently the temperature.
 
doodah said:
Thanks for the quick replies :). Haha, turns out Turner & George are just down the road from my work.

Ah so it's better to do all of it on the BBQ, rather than oven and then finish off? I have two BBQs, the smaller of which I can close (simple medium size circular one) and dedicate just to the brisket.

I have a probe knocking about somewhere, just looking into snaking.

What's the deal with point and flat?
Click to expand...

If you didn't have the full time to do the whole thing low and slow on the BBQ then I don't see why you couldn't do it in the oven and finish it off. The main differences I can think of is you won't get the smoke flavour like if you were smoking with some wood chunks on the BBQ and I'm not sure how much bark you will get on the outside if it's mostly done in the oven. That's not to say it still won't taste nice and come out juicy if it is still done low and slow between the two.

Generally Flat is good for doing nice slices of brisket as it is leaner where as the point is generally more fatty/marbled which makes it really good for doing things like burnt ends however you can still get good slices out of it. I think it was recommended further up to buy the point over the flat as in the UK, our pieces of Flat don't have the same amounts of internal fat as USDA pieces.
 
I think the smaller BBQ does have a lid with vents. Been speaking to my co-chef who's done brisket before, we're not against doing it solely on the BBQ but worried it might be hard to control. I am ordering suggested heat beads just in case and will have a proper look the BBQ itself tonight.
 
Really you need vents in the bottom too so you can control the airflow into and out of the bbq. What sort of size is the small bbq? You'll need a bit of space ideally so you can have the meat away from where there coals are so you are cooking indirectly.
 
You must log in or register to reply here.
Back
Top Bottom