Fribin Baby Backs

[SmokinBBQ]

How does smoked silverside compare to brisket?

To be honest I've never done a brisket, but I treat a silverside or similar the same as a pork shoulder, pulled.

[aris]

So what's it like? Silverside can get quite dry - little intramuscular fat.

[SmokinBBQ]

The joints I've been using split into 4.5kg chunks, injected with hobgoblin, knorr stock pot and veg oil, smoked for 12-14 hours @220f to an internal temp around 204f. They pull easily and are quite moist. Then make a finishing sauce by mixing another stock pot with water, onion granules, garlic granules and black pepper and a quarter block of butter. Very tasty in a sarny with cheddar and horseradish coleslaw. Got one just about ready now for Newcastle Quayside this morning.

[aris]

Post some pictures!

[SmokinBBQ]

Will do, I'm off shortly it'll be tonight after I've washed up, absolutely hate that bit!

[PeanutZA]

Have a great day and good luck!

Sent from my GT-I9100 using Tapatalk 2

[SmokinBBQ]

Have a great day and good luck!

Sent from my GT-I9100 using Tapatalk 2

Post some pictures!

Did have a great day, thanks. Sold out, 5 4kg shoulders, 4.5kg beef, smoked sausage, chicken thighs and eight racks of ribs, whole and half racks.
Here's that pic of the beef just before I sauced it, was going to take one after but we got some cutomers. I'll try again tomorrow with the pic, I'm getting the message: Sorry, the board attachment quota has been reached.

[crizmo]

Hi Smokin

What kit do you cook all this meat on at your stall? Do you precook and then transport it or do you get there early and cook on site.

I'm considering doing something similar myself so I'm interested.

Cheers

Chris

[SmokinBBQ]

Hi Chris, I cook on a FEC120 pellet smoker. 4kg pork shoulders take around 11 to 13 hours @ 220F depending on which shelf they're on, so I let them go overnight. Take them out, foil and place them in a cool box just before I leave for the market. They stay hot from 7am basically till I get back home, around 4-4.30pm. Pull one at a time in a chafing dish. It's the best thing I've ever done. I was a Spray Painter for 30 years and getting tired of it. The tax and vat caught up with the guy who I worked for, so that was the kick up the arse I needed to try something else, plus my wife got made redundant so we had a little cash to play with. I love it, meet some very interesting people. Haven't done a lot of markets yet so still finding my feet and seeing what works and what doesn't. You'll need a £5,000,000 public liability insurance and the EHO will need to come out and inspect your premises, get them out before you start and they'll help you with what you need to do. Let me know if you need anything else, I'll help with what I can.

Doug

[crizmo]

Thanks Smokin. That's interesting. I'll PM you some more questions to save clogging up the forum.