GlasgowSmoke

10 minutes ago, sotv said:

Do you have a link for the injection mix you used. Going to try it for the first time this weekend. Smoked one the weekend for the first time in a while and although it was ok and cooked through, it was a little dry. So would like to try an injection one this weekend, for the first time, to see if there is any noticeable difference

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

4 minutes ago, jockaneezer said:

I had a look at the brisket in my local Lidl, they just looked like 1 kg bags of mystery meat and blood ! I do buy their individual aged steaks that only take a few minutes on the barbie and their antipasti packs and charcuterie are great for our pizza parties.

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.

1 hour ago, Justin said:

Interesting. I am doing 4kg shoulder at weekend but might need help because I have the small wsm

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. 

7 minutes ago, Icefever said:

Well done...I think I may have a go and follow in your footsteps,  as we have a big family do on the 4th Aug.

Ice.

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. 

2 hours ago, Icefever said:

How did this turn out??

Ice.

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. 

31 minutes ago, Wade said:

This sounds like a method he has tried and is just sticking to it without really thinking about what is actually happening...

Brining a butt overnight will actually have very little effect on the meat as it would take a lot longer for it to diffuse more than a few millimetres into the meat. For example, in order to immersion cure a bacon joint you are looking at 7-10 DAYS to ensure that it reaches the centre of the meat. It is his injecting stage is actually what is causing the flavour to penetrate the meat. Sometimes it is difficult to take a step back and critically evaluate processes that you are doing.

Also it would be safer to actually put the 6 cups of brine to one side BEFORE using it for the brine rather than boiling it afterwards. 

I would suggest that you...

1. Make the brine and reserve and refrigerate the 6 cups. Probably less is actually required as 6 cups is a lot of brine.
2. Inject the meat with the brine to get the brine to penetrate throughout the meat mass
3. Place the meat in a plastic bag and then pour in the remainder of the brine.
4. Close the bag to expel as much of the air as possible and then tie it closed. This will ensure that the entire surface of the meat is covered with the brine.
5. Leave overnight in the fridge
6. Pat dry and cover with the rub

It is always worth critically examining any recipe that you are following to understand what the purpose is of each step. Sometime a process becomes rote and the author simply gets stuck with their process. 

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.

18 hours ago, Wade said:

I am just curios as to why you are immersion brining AND injecting.

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/

10 minutes ago, Wade said:

When you inject, you insert the brine at different depths throughout the lump of meat - some near the surface and some deep inside. If you are using the same Cider brine to both brine and inject you can save yourself time by injecting it first, say the night before, and then leave it immersed in the brine overnight. This means that the brine can diffuse and equilibrate inside at the same time as it is diffusing inwards. No point in making the process take longer than it needs to be 

Excellent. Cheers thanks for the advice. I'll give it a go and see how it goes this weekend.

2 minutes ago, Wade said:

Are you injecting just for flavour or are you adding a cure too?

If just for flavour then you can brine a couple of hour or so before you smoke them or even the day before. You are wanting to give the flavours in the brine time to diffuse evenly through the meat before you cook and "fix" them in place. Once you have injected then some of the brine will always leak out. Don't worry about this as plenty will remain inside.
Also don't be tempted to make the brine flavours too strong or they will overpower the meat. Strong brines can even lead to an ammonia aftertaste, depending on the ingredients.

If you are injection brining with cure then you have to be much more careful. You need to weight the meat and inject 1/10th of the weight of the meat with brine that is 10x the required final concentration. Here it does matter if some drains out, and any that does needs to be retained and placed in the plastic bag surrounding the meat as it is curing.

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

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.

Thanks I'll give it a go see how it goes.

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.

This is what i was looking at 

https://www.robertdyas.co.uk/outback-meteor-6-burner-gas-bbq-out370655-multicook

18 minutes ago, Gloverfoodlover said:

The Outback... I've learnt you get what you pay for when it comes to BBQ's unfortunately hence why I am now saving up for a Weber gas one!

I don't think it's going to last more than maybe 4 years total and that's with me actually looking after it, which sucks as it was a few hundred pounds if not a little more from memory.

My advice would be to steer clear of Outback if you actually want to enjoy BBQing and have a lasting product.

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.

7 minutes ago, Gloverfoodlover said:

Don't get this BBQ!!!

100% Trust me.... I have this and bought it last year and I regret it every second I use it! Well I have the Saturn 6 burner but it's the same thing.

I keep it clean regularly, well looked after and always covered during winter/bad weather and it's not held up well at all.

The flame tamers rust and have all fallen off, all of which I had to get replacements for and was then told they are classed as consumable items... so they know it's a fault by design however it's not listed as such!

It's rusted all over the shop.

The burners have all started corroding.

On low flames they always blow out and then on re ignition sound like a crappy jet engine, I then have to turn them all off and back on again so you can;t cook low or keep food on a low heat, which was annoying when say doing a spatchcock chicken.

The drip tray is only removed from behind the BBQ so if placed as most people do against a wall/fence and such you have to move it every time for cleaning and it does not even run off the fat into the smaller tray either.

The tray has also rusted and stained very badly granted it's a fat try but I think it's just steel, not stainless and not really designed for the best fat collection as it's terrible to clean even with premium products.

The side burner on mine never lights without a manual lighter even though the igniter is hitting the gas ring every time so I don't think it gets enough gas flow maybe?

It's badly designed for cleaning once grills are removed and has lots of nooks that fat and foot particles get into so it's so so hard to clean.

I'd 100% save your money and go for a more premium bbq either a weber or I previously owned a broil king which is now my fire pit... so bbq/fire pit age combines is 9 years maybe and not one single bit of rust on that bad boy!!

So yeah you get the idea... it's a hunk of junk that I hugely regret and it's very badly designed and personally unfit to be a bbq.

Cheers,

Neil

Thanks for the advice . Are you talking about the Uniflame BBQ or the outback. The outback comes with Lava rock and cast iron burners.

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.

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.

10 minutes ago, Wade said:

Lovely colour and they look very juicy. I bet they tasted good 

Thanks. Yeah really nice flavour.

Nice thing to do for a relatively short smoke.

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.

Cheers for the recipe. Will give it a go this weekend hopefully. 

Need to remember to take some photos.

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.

8 minutes ago, Thenegativeone said:

@GlasgowSmoke to add to Wades excellent advice you’ll want to ask your butcher for a plate end of brisket if you want the flat, that’s what it is known as here in the UK.

Thanks. Will hopefully pick a piece up over the next few weeks want to smoke a piece and do some corned beef.

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. 

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.

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.