British BBQ Society Forums

Ready to go on tonight..

mmmmmmmmmmmmmm although I still the dust looks weird (tasty though)

Yep, the taste is too strong for me there's too much going on, which is why i add the dizzy pig. Changes everything..

how did it go

All done now:


Pork, i'll pull it properly later:


Ribs:


and i snuck one of there in:

Brisket looks awesome dude - great smoke ring and you can see how juicy it looks

Hi did you cook this on the Green Mountain? I'm very interested in seeing one in action, do you recommend it as a smoker? Is it truly a "set and forget" smoker? Thanks

ConorD wrote:Brisket looks awesome dude - great smoke ring and you can see how juicy it looks

I put the port and brisket on at 11pm at 180f and let it run all night. I turned it up in the morning to 220 and the brisket was at 165 by 8am and wrapped. The pork to a bit longer but the ribs and the fatties went on a 7am. All was done by 1230.