British BBQ Society Forums

It looks like a pretty good cut, although the pic is very small.

We're doing Brisket, Beef Short Ribs and Turkey today with Mr Feeney, looking forward to that Brisket and Turkey sandwich.

Don't forget some pics of your final product.

Cheers

Adie

Cheers Adie

http://i774.photobucket.com/albums/yy27 ... 090587.jpg

I have added the picture again - i was trying to thumbnaill it to post on the forum but i dont seem to know how to

will defo add pics, you too

Who is Mr Feeney? Are you q'ing with any snow today?

We are so bitten by the bug, we seem to be cooking it every weekend although so far we have not been too impressed with the textures - need to watch you guys in action next year

First small piece of pork off and resting, ribs just been wrapped using the 3-2-1 stage and back on, and our larger piece of pork seems to have hit that plateau at 163F and has been sat like that for approx 30 mins - does the temp start to rise quickly after this??

It should do Clair but it might hold there still for a while.

30 minutes is not a long time for the stall...patience required

we are at 176f now - patience i suppose i will just have to sit back with a large glass of vino

never got chance to finish the 3-2-1 on those ribs, took them off to unwrap them for the last hour (we were going to mop one and leave one dry!) but they were so soft they would have fallen apart on the grill, so mopped one and kept them both foiled and wrapped in towels to rest hope they are yummie

woo hoo, hit 198f - patience, wow i do have it!!

just resting now, on triple d, he would say liquid fat!!! prodded with a fork, for a little taste - OMG - like it

pics will follow tomorrow - so happy

As Guys says on Triple D: MONEY

Congratulations!! xx Alice

Hey Clair,

Glad you're happy with your pork, but one thing i'm keen to know is did it pull ok?

http://s774.photobucket.com/albums/yy27 ... %20No%204/

Yes our pork pulled very well, we are convinced now it is the meat that makes a difference. The first bit was from bookers, this did pull ok but we feel if we had left the joint whole instead of trying to get 2 cooks from it, it would have cooked better. The 2nd joint from the butchers just fell apart - we managed an internal temp of 198f then wrapped it in foil and cloth for approx 2 hours - what can i say apart from "yum yum pigs bum (er shoulder )"

Patience and a good joint of meat