British BBQ Society Forums

thanks for the replys chaps,

my apologies i meant to say it will be done on a WSM 47" I agree with i probably dont need a whole brisket as we are also doing pigs head slow cooked with pineapple and pork shoulder, ribs sausages and chicken thighs (we have 2 other 57" webber kettles)

really want to ...

Ok chaps i know similar post have been done but i have spent a good 20min scolling through posts and cant seem to find a definate answer on this.

I am cooking for about 10 on sunday doing pork shoulder and want to do brisket. Going to do a long cook starting sat afternoon and want a big peice of ...

just to clear the chilli Q's up ...


Ancho chille's are poblano chillis that have been dried out quite thick skin and v tasty, and chipotle is a jalapeno that has been smoked &dried !

last time i didnt foil it to try and get a crust but still had the same problem will try it without water and see how that goes, my only other thought was the rub as i tend to put a lot put alot on as it tends to turn to a wet rub/ paste as it mixes with the oil/ mustard if that makes sense ?

I have cooked pulled pork about 4-5 times on the WSM and whilst the pork is the perfect temp internally, pulls beautifully and tastes great each time i have failed to get a bark on the pork and find that the outside of the pork is always wet or soggy if that makes any sense?

I cook the pork at ...

I havnt tried wood yards before but I got a massive sack of oak off cuts (untreated) from a local carpenter/cabinate builder i only asked 3 in the area and 2 of them were more than happy to swap a bag for a bottle of wine. might be worth you phoning a few in your area .

+1 for the 47cm WSM i love mine the more I use it the more it amazes me with how well and how long it holds heat for i had pork on there for 11 hours with very little interaction, after i took it off it was still running the same temp (250) for the next 2 hours and very slowly dropped off after that.

OK well its bunched up and held together with some kebab skewers which seems to have done the trick nicley on the bbq atm holding steady at 260F happy days will let you know how it turns out.

BTW this is the first time using the new mavrick ET 723 and im loving having the remote display just lets ...

sounds like a plan! think i will put my meat thermometer probe into the fattest meatiest part and see how it goes will let you know how it turns out.

So the other day i saw in the supermarket some pork shoulder v cheap on offer (1.8Kilo £1.89) and thought perfect for some pulled pork for me and the mrs at the weekend. however i didnt realise that the hunk i got was rolled. so when taken out the packaging it fell to bits (well lots of bits joined ...