British BBQ Society Forums

ok got to the stage where I want to split the brisket and I've managed to confuse myself.

I always thought the point was the smaller muscle ( for burnt ends ) - but the two "halves" seperated without cutting , leaving quite a small flat ( in the tray ) and what I think is a massive point ( still in ...

All going well. Had an hour or so with a bit of a temperature issue but got it sorted before I went to sleep. Foiled and added a little apple juice about an hour ago. I think the brisket is nearly ready to separate.

Turner and George box arrived this morning.

6Kg Brisket and a 3Kg Pork Butt.

http://i.imgur.com/RuQkcAp.jpg

as suggested in the other thread I'll put the brisket on at about 10pm. Will get it rubbed up later this afternoon.

not sure if I'll have room for both the brisket and ...

I was working backwards from lunch time and that may well be the case ! I know my hacienda kamado will maintain a nice stable temperature for a good 12-13 hours but it will be my first overnight cook. need to go and find the remote thermometer so i can at least check on it from bed!!

I've got a 6kg brisket arriving on friday along with a nice big pork butt for my Birthday BBQ this weekend. Its going to be an early start for me on Saturday !

Haloumi chesse grills up pretty well

Yep, I have used jb weld on car parts before

That looks like a great weave is it a single strip of bacon all of the way along ? I'm struggling to find good "weaving" bacon to make bigger fatties out of.

They were good as a starter

First cook on the Kamado last night - just some regular grilling , but very impressed - only needed a couple of handfulls of fuel, held a 300F temp rock solid!

Thought I'd get around to registering after being a lurker for a bit

I'm Chris From Milton Keynes , always been a BBQ fan but only had the time to take it further than burgers and sausages in the last couple of years.

I've just upgraded my (t)rusty old ProQ Amigo to a La hacienda Kamado. I'd love ...