British BBQ Society Forums

That pepper stout recipe looks and sounds amazing! Think I will try that this weekend

Verminskti wrote:I pay £4.50 per kilo for brisket. Sounds like I get a bargain?

please say you live near sevenoaks!?


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Brilliant. Thanks pete


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Wow! Do you have a link?


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I also found yesterday that there was a 10f difference between one end if the joint to the other. One end was a fair bit thicker. I didn't whether to over shoot one end or under shoot the other. I tries to get a happy medium but found one end underdone a tad.

What would most people do in this case ...

Looks superb


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I should have explained better. I meant 4 hours for general cooking is regarded as slow cooking. For low and slow it is fast.

I remember a Ramsay programme last year showed cooking pulled pork and he had a huge shoulder in the oven for about 5 hours at 150c, so just a tad over 300f. That looked and ...

Yeah that's cool but 4 hours isn't quick. So it could be that a shorter time at a higher temp yields equally good results. I will have to try for myself I think.


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There are massive differences number one being what happens to the fat. Cooked my last lot of pork at 200 (because I wanted some sleep) then ramped it up to 250, took a long time but was by far the best I have cooked for a while you say there are massive differences but don't go in to say what ...

If there is no difference in cooking in half the time then aren't we all just wasting time? In cooking terms 4 hours is still slow but considerably faster than a 225f 8-12 hr cook.

I'm trying the complete opposite and cooking at dead on 225 today for the whole cook. I normally go around the 250-260 ...