British BBQ Society Forums

I guess it just takes time for the connective tissue to breakdown - foiling would then keep the meat moist on these smaller joints.

Naughty Termapen instructions not letting the user know about this feature!

I've got a superfast thermapen, can't change it to fahrenheit tho...well, I don't think...

That does sound like quite a long time...I cooked a 13lb brisket over the weekend and that took from 9pm Friday to 1pm Saturday without foiling - and on the lower grate of my WSM.

How did it go?

I cooked a brisket over the weekend and trimmed the fat down on the top to just under half a centimetre or 1/4 inch. (The top being with the point on top)

The underside didn't actually require much trimming at all, however the piece was that massive that I had to ask the butcher to cut off about a ...

I've cooked for long periods of time and don't use a clay saucer, so it's not a must or anything - also always wondered if the clay saucer ever starts to overflow with dripping fat or anything like that?

Oh and by the way I wasn't on about the hygiene contamination or anything like that...merely ...

It's probably the right cut of meat, I ask for a "whole neck end shoulder" and when the butcher brings it out to show me before taking off the skin for me it's still got the neck bone attached which you might be thinking is ribs, which I also ask him to remove??

Sounds to me like it'll be good for ...

I'll be using water, so the brisket would be better suited on the lower grate...what about having the pork drip onto it? Anyone with experience of this? Would it affect the flavour or does it not make any difference? Is it even a good thing?

Maybe I'll stagger them so that there's minimal cross ...

I'm putting them on my WSM tonight ready for tomorrow...brisket is a 11lb beast (with some of the point chopped off as it was originally a 14lb beast and I'm not feeding an army!) and the pork butt has the blade in and is trimmed nicely and they're both rubbed and good to go. Now, should I place the ...