Weekend Brisket 'n' Ribs

[nickb23]

Hey Guys,

Well I am gonna do my first proper smoke on the smoker this weekend. I am getting meat from Tesco, as I see they now do a brisket, as well as there baby back ribs. I have had there ribs before, which are pretty good, but the brisket is not flat, but round - like a roasting joint.

For cooking times, I have heard that brisket is about an hour per lb @ approx 225-250f. Should this be the same with the round brisket? Ribs, how long for at the same temp?? what should internal temps for both be?

I also want to make a dry rub that will work well with both meats. Any ideas?? If I do a rub, do I need to also do a bbq sauce??

Also Sausages - who long do these need to smoke for?

And one more thing. Any shops selling wood chips yet? Only ones I have seen are B&Q with the JD wood chips - Dont really like the smell, but will use in a push..

Thanks guys in advance

Nick

[tommo666]

I bought one of these: http://www.socal.co.uk/bbq-accessories/ ... r-set.html and it works well. As for sausages, i have done the supermarket premium brand and spray then with olive oil and bung on for between 2-3 hours. Come out a treat.

I'm not sure about rolled brisket, the other guys here can chip in with advice.

[ConorD]

I am actually doing exactly the same cook on Friday night for Saturday lunchtime. I suggest that you work with 1.5hrs per lb on the brisket (at ~225F). If it is rolled I would also cut the string and flatten it out.

For th eribs I do 2 hourse in a rack with teh rub on open, then 2 hours in foil, then put any of the sauce on and I leave back on for 45min-1hr to finish off - here are the results of this method in the last lot;



I don't look for internal temp on the ribs - just the colour that I want on them before I foil them and then how hungry I am at the end (if I can last the final 15mins ). On the Brisket I like mine sliced, not pulled, so take off at 190-195f internal temp and leave to rest, foiled, until it gets back to about 170f internal temp.

I haven't done sausages yet on the smoker so interested to hear anyone's take on that. You want to get the to about 165f internal for safety though.

[tommo666]

OK, i did ASDA own brand premium pork sausages, a 6 pack. I just chucked them on the smoker and left them for 3 hours. When done, the casing hadn't changed colour much and still looked raw but open them up andthere's a smoke ring and the buggres were cooked and moist.

A six pack of those sausage is around £2.5 so not a massive loss if they turn out yuch!!!"!

[keith157]

Nick, Wilkinsons sell bags of chips, but I'd try chunks for a long smoke as the chips won't kangaroo long, even well smoked.

[ConorD]

Definitely use chunks over chips for a long smoke. Not sure where you live but a few of the garden centres around me have started selling Webber branded chips and chunks (the independent ones more then the chains) or you could buy some on Amazon with next day delivery (had to do this in the past as well).

[keith157]

If you are going to shop online try Paul viewtopic.php?f=43&t=2985&p=25696&hilit=paul+goulden#p25696

[CyderPig]

Hi All
At 225-250 tour sausages should be done in 1 1/2 to 2 hr, depending on size weight etc.
Always use a temp probe to test internal temp, depending on % meat/fat / rusk content some sausages can dry out in the smoker so don't overcook.
Si

[ConorD]

Never heard the term before so what are "tour sausages"?

[CyderPig]

Got over confident with the swivel three times stab once type of typing, not my fault the keyboard fairies put the T next to the Y.
Si