Cooking the big three
Posted: 22 Aug 2013, 19:19
So I've got a big BBQ get together on the 31st for around 40/50 people, so yesterday I tried out the new smoker with a brisket, pork shoulder and ribs.
It was my first time doing a brisket so only bought a cheap piece of flat from tesco's it was about 1.6kg with little to no fat so I wasn't expecting it to be great, I put some rub on it and cooked it at 225f until it reached 150f foiled it with some stock until 203f which was probe tender then vented for about 10-15mins wrapped back up in foil with its juices and rested for about an 1.5hr.
Great smoke ring but it wasn't as juicy as I would of liked it, don't get me wrong it wasn't tough and pulled apart ok but not as I expected probably should of injected it being such a small piece.
Pork shoulder I've done a few times so wasn't worried to much, again bought a small piece chucked on some rub and cooked it next to the brisket until 160f foiled with some apple juice and cider vinegar cooked until 200f rested then pulled with a little of the juices
Finally the ribs, couple of small racks trimmed rubbed and put on when I foiled the others, smoked for about 1.5hr nice colour and the meat had just started to shrink back foiled in some apple juice and back on for an hour, finally a little bit of sauce and back on just to set
(Bad pic)
Couple of pics as it was cooking
Pretty pleased with the outcome but will definelitly buy better quality meat for the party, anyone suggest somewhere around Bristol or should I buy online?
It was my first time doing a brisket so only bought a cheap piece of flat from tesco's it was about 1.6kg with little to no fat so I wasn't expecting it to be great, I put some rub on it and cooked it at 225f until it reached 150f foiled it with some stock until 203f which was probe tender then vented for about 10-15mins wrapped back up in foil with its juices and rested for about an 1.5hr.
Great smoke ring but it wasn't as juicy as I would of liked it, don't get me wrong it wasn't tough and pulled apart ok but not as I expected probably should of injected it being such a small piece.
Pork shoulder I've done a few times so wasn't worried to much, again bought a small piece chucked on some rub and cooked it next to the brisket until 160f foiled with some apple juice and cider vinegar cooked until 200f rested then pulled with a little of the juices
Finally the ribs, couple of small racks trimmed rubbed and put on when I foiled the others, smoked for about 1.5hr nice colour and the meat had just started to shrink back foiled in some apple juice and back on for an hour, finally a little bit of sauce and back on just to set
(Bad pic)
Couple of pics as it was cooking
Pretty pleased with the outcome but will definelitly buy better quality meat for the party, anyone suggest somewhere around Bristol or should I buy online?