British BBQ Society Forums

From memory there are a few BBQ restaurants in Brizzle. Something I will be investigating in the coming months.

I am over in Bath. Loads of very good meat suppliers in the local area.

I smoke regular store bought (eg Sainsburys taste the difference 97% meat) sausages all the time on the WSM at 225F.

Takes a longer time than you think, and the ones I did last night were on for 2 hours until nice and brown on the outside.

Just use a meat thermometer to check that their internal ...

Thanks for the replies.

I ended up mopping and foiling one rack, and then leaving it in for a total of 5 1/2 hours.

It was falling off the bone and moist.

Final 2 hours I loaded up 12 sausages, which were superb, moist and smokey!

The other two racks were slightly overdone, dry, despite the ...

Doing three racks today of slightly different sizes to see how the time affects different sizes. Mild, no sugar, rub.

Cooking nice and steady at 225F for 4 hours on the WSM using lump wood and hickory chunks.

Just had a peak and mop with apple juice as they did look dry and have developed a decent ...