British BBQ Society Forums

No worries.
I'm going to persist with what I have at the moment but it's all part of the learning process

.............. and it all worked out ok, if very late.

Had the ribs for starters, two racks rubbed with Magic Dust and two with a brown sugar, mustard and cider vinegar glaze. Finger lickin' delish!

Brisket wasn't ready until nearly 9, by which time everyone was getting a little anxious.

Then came my next two mistakes - didn't let it rest long enough and in my haste to get it served up I forgot to take pics.

Ah well, it was all devoured and not a shop bought sauce was lifted from the table.

A few lessons in that one but boy it went down a treat.

this thread has answered my question i just posted elsewhere