British BBQ Society Forums

Cooking up a hell of a lot of meat..

5kg brisket


5kg pork shoulder - the bloody butcher boned it out for me, despite me specifically requesting the whole shoulder. Oh well, at least he charged me the bone-in price.


3kg leg of lamb with a rub that uses turmeric, cloves and cardamom. Might give it a middle eastern vibe.


2 x 2kg boned turkey breasts, wrapped in bacon for moisture retention/basting fat.


I've also got a load of sausages to do.

All the meat has been prepped and vac packed. I think I'll start cooking mid to late evening tomorrow for serving on Monday afternoon.

Need to make up some sauces and mop - maybe tomorrow morning, as the sun has just appeared.

That is a lot of meat - what are you cooking on?

We've got a lunch-time picnic party on Monday, so I'm cooking a pork shoulder, belly ribs & babybacks. Starting tomorrow night as well.

Can I come lol

I've got a big smoker in my back garden that I built out of breeze blocks, metal and string.



Should be plenty of room to cook that little lot - if not, I'll break out the ProQ Frontier to do part of the cook.

Ah, sorry - I remember now. Still, that's a hellava lot of rack space. How much charcoal / wood will you go through to cook through the night?

I think you need a mystery diner and we are just down the road and have our own knives n forks (lol) The greatest of luck to you on the most special of occasions. Let us know how it went. Still love your smoker, just don't have the room

11.5 hours in and..

Pork is ready - got it foiled in a Coleman with firebricks, towels, etc to keep it resting until I pull it later.

Lamb is also done - foiled and in the Coleman.

Turkey is nearly done - maybe 30 more minutes.

The brisket is going through the stall.. ..has been sitting at 165F for about 90 minutes now. If it hasn't moved soon I might well foil it and push up the heat a bit once I get the turkey breasts out.

Oh, and I've made 3 sauces - a Memphis style sauce, a Carolina red vinegar sauce and a blow-your-head off sauce with loads of chipotle and habaneros in it for some chilli fans who will be at the meal.

the bbq sounds great but who is going to eat the habenero sauce? that stuff i can never get used to . too hot for me and most of the mexicans that i hang out in Sonora Mexico with at the tacos stands

Brits love a bit of spice. Me, I like it spicy but not ridiculous, but I have friends who will quite happily munch on raw chillies with a curry to give it extra heat.