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GlasgowSmoke

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  1. GlasgowSmoke
    Pork injection I used was 1 cup apple juice 1 cup water 1/2 cup brown sugar 1/2 cup salt 1 TBS soy sauce 1 TBS Worcestershire sauce Link to his method below http://howtobbqright.com/pulledporkrecipe.html
  2. GlasgowSmoke
    Yea I had the same issue last night. Went down to look at the one in Kirkintilloch and they were all tiny with fat and thin ends. By the time they were trimmed would be nothing left. Just bought some bratwurst for the BBQ instead. I think some stores are a lot better than others when it comes to meat / deals.
  3. GlasgowSmoke
    Should still be the same principle. Just need to keep temp in smoker steady. I would put it in early morning though as it while take all day to get to temp. I had mine on at 4am as was going to party at 4pm. Smoked for about 10 hours for the 3 shoulders.
  4. GlasgowSmoke
    Definitely worth a go. I done 3 x 1.7kg approx boneless shoulders and only used 2 and that was for about 20 but other food there too and my pit beans.
  5. GlasgowSmoke
    Was really good but only got a pic of them in smoker. I put them in the brine for about 10hrs but did not use this for injection. Instead I used a pork injection from how to BBQ right website which has no vinegar in it. Injected them before I put them in brine. I took them out of brine and rubbed and left overnight and then put in smoker in the morning. Every 45 mins or so I sprayed them with apple juice until just before the stall. Wrapped after liberal spray with juice and then left until internal temp reached. Pulled them from smoker and wrapped again and in towels and put in cooler box as was taking to a party and they stayed hot until serving. Loads of juice in them when unwrapped and pulled easily but not mushy. Went down a treat was much better than my usual pulled pork will definitely do it again.
  6. GlasgowSmoke
    Thanks. Should have stuck to my original method LOL but brine is already made up for using later. I'll give it a go and see if it turns out better than what i usually do. As long as i get some good pulled pork out of it it will be OK.
  7. GlasgowSmoke
    This is the method i was going to use. I usually just Salt the night before then rub then smoke and wrap at stall. Thought i would try something different see if its any better. https://heygrillhey.com/cider-brined-pulled-pork/
  8. GlasgowSmoke
    Excellent. Cheers thanks for the advice. I'll give it a go and see how it goes this weekend.
  9. GlasgowSmoke
    Thanks. This is the brine/ injection I am using but substituting cider for apple juice as i cant get proper cider here. Im going to add a bit extra as this is for 2 butts and Im doing 3. Cider Brine 6 cups apple cider 4 cups water 2 cups apple cider vinegar 1/2 cup salt 1/2 cup brown sugar 1/2 cup Worcestershire sauce 2 tbsp garlic powder 2 tbsp onion powder 1/3 cup Hey Grill Hey’s Sweet BBQ Rub link in recipe notes
  10. GlasgowSmoke
    Morning, Doing a few pork shoulders this weekend and brining then injecting them. After the brine I will be taking them out in the evening and not going into the smoker until early next morning. I've never injected meat before. How early can this be done before smoking. Can I do it as soon as I take them out of the brine or will the injection leak out if they are sitting in the fridge overnight. Thanks.
  11. GlasgowSmoke
    Thanks I'll give it a go see how it goes.
  12. GlasgowSmoke
    Hi, I'm doing a couple of pork shoulders in a couple of weeks for a party and thought i would try something different with regard to prep and smoke. I usually just salt the day before, then rub and leave on overnight, then smoke at 225 wait until meat reaches about 150 - 160 internal or just at stall, spray with a little liquid and wrap, turn temp up a bit then leave until internal hits 203. Always turn out great and everybody loves it This time I thought I would brine overnight, rub, then put in smoker in a tray with some liquid (apple juice or something) so i smoke and braise the meat at the same time. Then wrap at stall if needed or just leave uncovered and wrap for when i take it to party to keep warm. I seen the smoke/ braise done at a smoke place in Aberdeen called Maggie's Grill (very good when i tried it). Anyone do / try this method.
  13. GlasgowSmoke
    This is what i was looking at https://www.robertdyas.co.uk/outback-meteor-6-burner-gas-bbq-out370655-multicook
  14. GlasgowSmoke
    Yeah £450 is a lot to pay for a BBQ, Weber I think you are paying extra for the name too. Cant part over £1000 for a BBQ although I did just about for my GMG Outback also offer the lava rock that most BBQs dont come with and have to convert.
  15. GlasgowSmoke
    Thanks for the advice . Are you talking about the Uniflame BBQ or the outback. The outback comes with Lava rock and cast iron burners.
  16. GlasgowSmoke
    No problem. its a toss up between that and the Uniflame 6 Burner with side and back sear but not sure if i can convert the uniflame to lava rock. so think it will be outback but prefer the look of the uniflame. thanks.
  17. GlasgowSmoke
    Hi, Has anyone got or tried out the new Outback Meteor 6-Burner Gas BBQ with side sear function. Thinking about getting one and was wondering if anyone has got any experience with it. Thanks.
  18. GlasgowSmoke
    Thanks. Yeah really nice flavour. Nice thing to do for a relatively short smoke.
  19. GlasgowSmoke
    Smoked turkey legs i got at the weekend. Brined overnight using Madcow Brine recipe Rubbed with all purpose rub all over and under skin with a little butter Smoked for about 4Hrs at 275F on GMG Daniel Boone using Hickory pellets in the hopper and I also used a smoke tube with Mesquite pellets for extra smoke. Pulled from smoker and left to rest for 30mins They turned out really nice. Juicy and meat not dry. Loads of meat on them have some on my pieces today lol and a whole leg left over. I think I prefer them better cold as they taste a bit better.
  20. GlasgowSmoke
    Cheers for the recipe. Will give it a go this weekend hopefully. Need to remember to take some photos.
  21. GlasgowSmoke
    Was in Tesco the other day and noticed they are selling good sized individual turkey legs. Think i will give this a go at the weekend if i get a chance. Anyone had experience with smoking turkey legs.
  22. GlasgowSmoke
    Thanks. Will hopefully pick a piece up over the next few weeks want to smoke a piece and do some corned beef.
  23. GlasgowSmoke
    yeah think that's what I'll do for a decent piece. seen packers online but to expensive unless I had a few more people. Butcher I go to is good so shouldn't be a problem.
  24. GlasgowSmoke
    Afternoon, With the brisket. I always find it hard to get a decent piece. Do you just smoke the rolled brisket that you can pick up from the super market or do you always go for a packer cut brisket. I've not smoked a packer cut brisket yet as they are a bit expensive and most would end up going to waste as they are so big and not tried rolled brisket from the shops as I'm not sure what the result would be.
  25. GlasgowSmoke
    I'm currently using the GMG Daniel Boone and I think its a great pellet smoker. Large cooking area, great temp control, built in wi-fi, app controlled, easy to use The only con I have is that I have to use a smoke tube with extra pellets to give a better smoke flavour as I find it no so strong when used without one. But that might just be me Plus since the launch of the GMG app I can set up a pre set for different cooking times & temps and how long each preset temp will run for. So very easy for overnight smokes I would highly recommend one.
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