David

Hi SOTV, I did actually cook it at high temp about 200 degrees C. I should of stated that in original post, took about 30 minutes in total.

Had cannon of lamb tonight, cooked indirectly until internal of 61 Degrees C, removed heat deflector and finished off crisping up above coals.

It’s ok, I scrolled up and saw the dimensions.

Nice one, what size is it? I’ve just started on the plans for my new one.

Did you get the 4 or 6 kg?

Just a couple of reverse seared pork chops for us tonight with asparagus and potatoes.

Cheers, yeah, pulled really well.

Poulet de Bresse rotisserie and chimichurri whole roasted sirloin.

Set the Summit with the Cyber Q to 120 Degrees C. Whilst the Summit was coming up to temp I soaked some Avocado leaves and made a bed. Covered the top of the lamb with the rest of the Avocado leaves and Cooked indirectly at 120 Degrees C and used 1 chunk of peach wood for smoke. Wrapped at 70 degrees C (which took about four hours) and cooked until 92 Degrees C. Rested for one hour and shredded. Once shredded gave a sprinkling of sea salt flakes, a squeeze of lemon juice and served with hard shell tacos, shredded lettuce, tomato, Guacamole, and roasted red pepper Salsa. ( I will put the recipe of roasted red pepper salsa and up at some time). Washed it down with a bottle of Laurent Perrier, which went very well with it!.

I also like to add a little bit of the resting juices from the gammon into the parsley sauce, especially if it’s smoked.

Hi Justin, Not that spicy, Guajillo chillies are about 5000 on Scoville where a hot Jalapeño would be about 8000. You can always pep it up with additional chillies or chilli powder.

Full shoulder of lamb, I split the shoulder to give a little more meat surface are for the marinade. Will leave to marinade for 24 hours and will cook indirectly tomorrow. Marinade - 6 dried Guajillo chillies, de-seeded and removed stalks, toasted in frying pan and rehydrated. 5 cloves of garlic 1 teaspoon of salt 0.5 teaspoon of Mexican Oregano 2 whole cloves Half an inch of cinnamon stick Quarter of a medium onion. Approximately 30ml of Distilled white wine vinegar. Blended all ingredients, put slits in the lamb with point of small knife and rubbed in (wearing gloves because this stuff stains)

I see you are in Cheshire, I’ve just moved to the county myself.

Yeah, I’m not a huge offal fan. I might try a suet jam roly poly in the Summit.

They look really nice - can’t beat a bit of suet pastry.

The one I smoked did not have a lot of fat on it and any that was on the underneath I trimmed away anyway so more direct meat surface for rub contact. I also smoked it with the fat cap facing down. I only spritzed 3 times for the whole cook period ( I also never use a water bath when smoking) inter-muscular fat marbling and resting is key ( but this is just my opinion).

I used the Sage Fast Slo Pro so cooking times and settings may need to be altered depending what kit you are cooking on. I found I had to add water now and again to stop it become too viscous and catching. All timings are also approximate. Fry 1 onion and 2 cloves of sliced garlic off with the fat from the brisket liquor from Friday. Add 500g minced beef until browned (I used Aberdeen Angus) Split, de-seeded and removed stems from 4 dried AnchoChillies and 4 Guajillo Chillies. Toast over medium heat and soaked for 15 minutes in a bowl with water from a boiled kettle. Blitz the peppers in blender and add to the pot. (I used some of the water from soaking the chillies to help with the blending) Add 500ml of Passata, water (from judgement so not exact proportions), 1 Table spoon of onion powder and 1 teaspoon of garlic powder, 4 table spoons of the beef cooking liquor from the brisket on Friday, half a chicken stock cube or equivalent (I used Knorr) and set on low simmer for approximately 40 minutes. Added 2 teaspoons of standard chilli powder and 1 teaspoon of extra hot chilli powder (we like it hot) 0.5 teaspoon of white pepper, 2 teaspoons of garlic granules, 1 teaspoon of Mexican Oregano and about 500g of diced brisket. Cooked for another 15 minutes. Added 1.5 - 2 teaspoons of cumin and a small knob of 100% cocoa chocolate. And simmered for another 30 minutes / until everything fully cooked. Season with salt & sugar to taste.

I’m in the middle of cooking a chilli now from my brisket on Friday will post recipe when completed later.

You’re absolutely right. We have also loads of stuff at parents houses at Cumbria and Northamptonshire but we can’t get to it. It took me Over an hour just to locate a chimney starter on Thursday night. We should of labelled the boxes.

Moved in just before lockdown so delivery of sofa, wardrobes etc were put on hold by suppliers so everything is stacked high in the garage. Can’t find anything.

Yeah, I’ve got one but can’t find it yet with moving home.

I got this brisket delivered from Rogers & Son in Carmarthen.

I’ve had baby backs from them a number of times with no issues. Have also had a few butts from them, I ask them to remove the rind and ribs but leave the scapula in. They sometimes do good offers on the ribs. Here’s an example of some I have had from them.

Pulled and wrapped with foil at 68 Degrees C. Once reached 93 Degrees C removed from Summit, wrapped in towels and put in small top oven to chill for for 5.5 hours.

I have recently relocated to Cheshire and I went for a walk a few weeks ago and I was so happy when I smelt the garlic in the air. Also managed to find a couple of Blackthorn bushes and what looks like a Bullace tree so some gin will probably be made in the Autumn.