British BBQ Society Forums

I forgot to post up

Well, it was 4.7kg and looked like this:







Then after trimming (there was alot of really dense and hard fat) it weighed 2.5kg looked like this:




So it went on to the smoker, we went out for a bit then when we came back we made a fatty and put that on too




Ay up Verminskti, I do have a thermapen, and also a remote themometer so I can put it in the meat and leave it with the read out being outside the smoker but I didn't know what temps to look for, also, I want to get to the point where I don't need the thermometer, but that will take practice, oh well, SOMEONE has to do it I suppose

Here is the Bacon Bomb / Fatty / Death by Pig



And the brisket, crap video really, it's just me seperating the point from the flat, but I forgot to put my gloves on so I'm basically weilding a big knife and doing the monkey dance "oooh, ooh, ah ahhh"

Looks really good. Very moist looking. Mmmm.

You trimmed it by almost 50%?

Bloody hell, that's a fair chunk. I find it can be easy to get carried away with trimming so I try to keep it quite minimal. Looks tasty though!

Yeah, alot of trimming but to be honest it was all hard and solid fats that would not be of any use in the cook.

So going off the one's I have already had, I just got the same cut as normal but I cut all the crap off instead of the butcher. The ones I've had so far have been between 2-3kg.

It's all good practice though. Looking forward to trying it again

Nice lookin' piece of meat, that