British BBQ Society Forums

My husband would be keen to do this. A few more details about each of the available events would be useful and possibly an example of a typical day (Arrive on Saturday at 9 and meet the team ..... etc.) so that people had a good idea of what to expect. I don't think the cost compares too badly with ...

The latest brisket was an improvement, I took it off when it reached 195 F. I'm not sure all the fat had broken down but it wasn't as dry. I've been using a Thermapen but I've just ordered the Maverick ET-732 so I can leave a probe in the meat while it's cooking. If anyone uses Aussie Heat Beads ...

Thanks, it's a WSM and I usually aim to keep it between 225 and 250. I've overcooked the last couple and made them a bit too dry.

I'm going to have another go at brisket tomorrow and was hoping for some advice on if I should cut the fat off one side or both sides of the meat? (I've ordered a whole flat brisket from my butcher)

Thank you! We did another beef today which was a slight improvement on the previous ones. I've been reading the forums and think I need to have a chat with my butcher as well as order the thermometer. I'm going to try again next week and see if I can do any better. What do you think of smoking meat ...

Hi, my husband and I have recently caught the BBQ bug. It started earlier this year when we bought a Cobb and started smoking, then we bought a Weber Smokey Mountain and now we've given our gas grill away and bought a 57cm Weber charcoal grill that we are just starting to get to grips with (Myron ...