British BBQ Society Forums

Pork shoulder


Brisket


Both have been wrapped in foil and placed in a pre-heated ice chest with heated fire bricks, newspaper & towels.

Time for a few hours kip before pulling and slicing this lot and prepping my chicken and links.

Posting outcome of a cook at half four in the morning, good man!!

I've got pork on the go now, was an early start for me rather than an overnighter, time to hit the couch for 40 winks

Dedicated Q'ers

Nice looking bark

Holding it in the Coleman ice box is working really well. Box temp is 148F and the internal meat temp is 166F, 4.5 hours after putting it in there.

That looks really good - hope it tastes as good!

Well that went well. 25 adults and a dozen kids fed. Only 4 of us had eaten BBQ before - all other adults converted.

Brisket was the one that amazed people - richly beefy and almost pastrami flavoured in place.

Congratulations, doubtless with that many new converts the first of MANY more to come.

I was worried about having it ready on time, plus my smoker had burned 2 kg of charcoal per hour on first burns (subsequently modified) so I took the 2 hours per lb upper estimate for a 12 lb pork shoulder x 2kg per hour and bought 7, 7kg bags of lump to be safe. On a 15 hour cook I actually used 11kg of charcoal, half a bag of hardwood logs and a couple of pounds of oak chunks - it seems that once the breeze blocks have some heat in them you need a smaller fire to maintain temperature.

Nice analysis,