Davedesign
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So my decisions..... Left it overnight with salt, pepper, garlic and onion granules. The plan to smoke it, use half tonight for burnt ends and half into a chilli tomorrow as it naturally was in 2 parts from the butcher. I've smoked it flat over a hickory chunk, foiled at 65c. Cooked untill 90 as half id like tender as pos and rested to use in chilli.. I' kept the juice from the smoke in a foil pan and added with the meat when foiled the meat to carry on cooking. Half is still foiled, toweled, in a cooler resting. The other half I've cubed sauced with Steve's recipe, minus some sugar tweaks. Back on the smoker at 137 currently. Put abit of hickory on aswell as it's uncovered! I'd had a hard time with temps after foiling.... a 1mm adjustment on vents had temps swinging. Not helped by direct sun im sure. An enjoyable and interesting session so far, at least that's for sure!
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I was none the wiser for sure!
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Yea don't get me wrong, I have no 'beef' ? with the butcher. A little dissapointed he knew what I wanted and offered this up. But not say he's into bbq and smoking so perhaps none the wiser. I'l be back there.... the ribs really did look good!
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Was indeed! Very local but not tried them before. Knew I was looking for bbq smoking and we even had a little chat about ribs, good looking ribs though! I think even before your last reply Steve I knew and had the salt, pepper, garlic and onion out to try your burnt ends! I shop for the rest in the morning for the sauce. Any viability in reheating burnt ends? Might struggle with nearly 2 kg in a sitting... although I reckon I could do it ?
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I think perhaps they saw me coming!!
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Yea I think my last minute purchase might not fit my brisket aspirations! Any hope for a more traditional result of meat? Not against the Steve's burnt ends, they look good!! Just wondering if what i have can fit something more traditional?
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Hi all, i planned to try some brisket tomorrow. But the only Brisket I could get my hands on was a rolled piece. The butcher said it was thin so they roll it. After cutting to about the length I think my grill is I have a 1.8kg piece. So how do I handle this for a smoke?. Obviously most of Google pops results for normal brisket. Thanks in advance Dave
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The umbrella hasn't had much use blocking the sun so I re-purposed! Hi Martyn! Yes you are local! I'll be asking you... where do you buy... some time soon! ?
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Can't let abit of rain stop play!!?
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Thanks Steve and Wade I have to say the event does sound good and on my doorstep! Im really enjoying the Pro Q. It's quite a forgiving learning tool or I've been lucky! I'l have a sort out of pics and post up Abit tricky uploading on my android phone!
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Hi all! Newbie to smoking. Had a crack at, a chicken, lamb shoulder and pulled pork on a Pro Q Frontier elite. Nothing bad yet!
