22 hours ago, Icefever said:

i get mine from Bookers..https://www.booker.co.uk/catalog/productinformation.aspx?code=998864&settype=03&categoryName=308154&CSUrl=https%3a%2f%2fwww.booker.co.uk%2fcatalog%2fproducts.aspx%3fcategoryName%3dCS18_201320%26view%3dUnGrouped%26multi%3dFalse..

It's called Beef rump tails...if you have or know somebody with a card your ok...not all Booker C&C's do stock it thou.  Your local butcher maybe able to help if the Bookers link is no good for you???.

Hope this helps.

Ice.

Thanks Ice! I'll keep an eye out for them. I've been pondering Beef Shoulder/Clod as a brisket alternative as well

Definitely rest wrapped in foil, towel and a cool box. It makes all the difference. On the last couple of briskets we've done we also let the meat sit uncovered to "blow off some steam" for 10 minutes or so after coming off the smoker, to stop it overcooking during the rest.

I've never heard of a tri-tip before! What cut of meat is this please??

I'd say #2

Welcome Lee!

Lots of useful info and informative users on the forum here

I'm South Birmingham, so looks like the Midlands contingent is growing!

Thanks Markie & Wade, that makes sense! I've got a UDS, and the pit probe is usually lying on the grill generally wedged under some meat! I'm failing on 2 counts there potentially. To the drawing board for a pit probe holder thingie

Where do people stick their temperature probes generally? 

I have a Maverick ET733 and usually put the pit probe in the centre of the cooking area. But this is the last spot to get up to temp, which means that the temp is higher the closer to the edge of the cooking zone you get. So I'm wondering if I'm actually running hotter than I should, by placing the probe in the least hot part of the smoker (usually under the meat).

For example, this morning I started a brisket (following the ique award winning recipe) which says 250f for the first 6hrs (pit probe was in the middle and under the brisket) After 1hr the temp was reading 235f, so I moved the probe to lie next to the brisket instead and the reading went up to 262f! 

Where do you folks stick it? 😀

hi @Lone Star BBQ  I use GMG premium Gold Blend pellets for my Uuni, 25.4kg in 2 bags, around £38 inc Delivery from AmericanBBQ.co.uk and they do the job for me very nicely! I haven't tried any other pellets to be fair, so cannot say these are the best, but they are a good price!

Hi General85, I'm also in the West Mids

Here's a good link to building and maintaining a fire in an offset that someone else posted in another thread recently

Clicky Clicky

Don't use softwoods! Only the hard stuff as Ice says

On 1/17/2019 at 11:37 AM, Icefever said:

Hiya  Distunging  & welcome......as Smokin said it's good to have new members in the Midland.  Later on,  in June we are having a Tailgate weekend just outside Rugby if you're interested?? it's a camping weekend if you're not into that just make it a day trip??  hope you can make it.   

Ice.

Thanks Justin! Sounds good but it's a shame no kids are allowed, I could put a false moustache on my 2.5yr old maybe?

Hi Diggerg, you could try a service like mymallbox.com? Gives you a "US" address and then they consolidate the shipment and send it to you.

Not tried it myself as yet, but was recently recommended to me!

Birmingham

Hi Everyone,

Just found this forum today, but been smoking for a few years. I live in Birmingham and started off with a cheap offset smoker and quickly upgraded to a diy UDS, haven't looked back.

Next goal is cooking on pure wood!

All the best