British BBQ Society Forums

LOL, I've bottled it....

I'm cutting the brisket in two. Half on the smoker first thing tomorrow morning and the other half in the over a little later on. Piccies to follow.

Cheers

Stew

If it were me, I'd just wrap the dust up in tin foil, (cigar shaped) and prick it a couple of times to let the smoke out. Restrict the air supply and it wont burst into flames.

Easy-peasy

Cheers

Stew

Hi Team,

Called up my local butcher today asking if he had any brisket in....30 secs later and I've bought a 4kg lump of the stuff which I'm picking up tomorrow morning. Now, I haven't seen it but I trust him enough and he tells me its rolled.

So my question is: why is it rolled and will it smoke ...

how did the ribs go?

cheers

stew

Some of these times are quite staggering.

I can't for one moment imagine the wife getting up at 0200hrs to start the sunday roast. For me though, I see it as a sort of mini adventure...'0200hrs no problem'

Cheers

Stew

naa you should be able to... which site are you getting the image from?

I'm using Flickr so have to select 'Medium' or smaller when copying an image otherwise I get the same error message as you.

Cheers

Stew

Good amount of smoke ring there.
How long did it take in total? Was it 'fall off the bone' cooked...I've a dozen rosemary plants that are always crying out to be added to lamb...definitely one to try.

Cheers.

Two good chunks of Hickory, smoked at 250f for 1 1/2 hours. I then foiled it up for ...

'Normal' smoked Lamb turned out pretty good






Cheers

Stew

bit of an impromptu buy from tesco 5 minutes ago.... leg of lamb are half price at the moment.

Going to keep it very simple tomorrow, smoke it for an hour then wrap it up with garlic and rosemary until its ready.

Cheers

Stew

Artust wrote:My first ever pork shoulder which was a whopper from the butchers took 16hrs to hit an internal temp of 200f.

Struth!!!...I hope it was worth it? Did you have an idea that it was going to take that long?

Cheers

Stew