British BBQ Society Forums

Massively inspired last weekend and only annoyance has been not being able to get the time to cook until now.

Bought the brisket and trimmed much more aggressively than I had in the past . Then built a rub using salt, pepper, chilli, chipotle, mustard, thyme, sugar, garlic powder and onion granules;



Trimmed


Rubbed and ready to go;


23:30 Meat loaded


This morning at 7am;

Conor,
Looking good, I'm going for sat/sun for a burn. The ususal suspects are on the list but i won't be doing brisket this time. So it's ribs,shoulder and thighs and i'll look for something else to chuck on.

Got Ribs, chicken thighs and also a whole pork loin (wanted to try something I have been thinking about after seeing some tasty smoked steaks) for Sunday.

Left the meat probe in the shed this time

Where was my invite? Im only down the road! Lol


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So you're the one hiding in the bush outside

I'm watching you!


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Looks good! Looking forward to seeing how it turns out! Was great to meet you at the course btw!

Jaba

I'll be trying the heat beads i got from Toby, so a new variable into the mix. So this time i will be using thermometers

I always use them and they are awesome - always loads left over after an overnight cook to start the next cook with.

Still using the RediChek so I can watch the footy and ensure the pit temp is OK.

Likewise Mr J. Just waiting now for the coals to get settled and then the meat can go on (I also don't want to have to get up to early as I like my sleep)