Craigcog

Good work Adam they look gorgeous 👍

Lovely.

Was looking at your brisket earlier, how are you keeping it moist? Is it just down to the lack of fat cap with shop bought brisket? I layered mine with butter then bacon so as to keep the moisture it. I was tender but a little to dry, any tips?

Hiya Adam, It turned out ok in the end for my first brisket but was a little dry. I'd just like to know where I went wrong for next time. I think it may have been down to having no fat cap. But on the plus I've got loads left over to make a nice pit boss chilli.

Morning all, I'm cooking my first brisket today ( Morrisons bought no fat cap 2.2kg) on my Aldi Kamado egg. I've had this for two years now and my success are now outweighing my failures😊 but I've been scared of brisket. I've layered streaky bacon and butter to where the fat cap should be and set the cooking temp to 225f. I'm looking to pull it off at around 190f do you think this should turn out ok? Any tips will be greatly appreciated.

Morning all, I'm cooking my first brisket today ( Morrisons bought no fat cap 2.2kg) on my Aldi Kamado egg. I've had this for two years now and my success are now outweighing my failures😊 but I've been scared of brisket. I've layered streaky bacon and butter to where the fat cap should be and set the cooking temp to 225f. I'm looking to pull it off at around 190f do you think this should turn out ok? Any tips will be greatly appreciated.

Nice👍

Hello John, I'm sure you'll get plenty of enjoyment out of your new hobby and a nice full belly😁. Oh and a good amount of practice in the current situation.

I use Morrisons for beef skirt and lamb, also of your a member of Booker/ Makro as they have merged there meat it great and you can call the butcher direct and tell them what you want. But best of all your local butcher.

Oh I don't know looks good to me. I ve got to say though once I got my flame boss my cooks have improved 100% second best thing I bough after the Egg. I've not done a brisket yet but I would be confident of it turning out well wile using the controller. Also it's a big piece of meat to cook on lock down for four😁

Nice that Adam. Have you got a temp control fan for your egg? Good bark by the looks of it, what wood did you use for smoking?

Well that lamb was a raging success here a a few pics.

Thanks Icefever and Adam, I had a shoulder cooking yesterday hit the stall for about three hours. nightmare but wrapped it in the end and brought the temp up nicely. Post a pick once it's done Adam I look forward to seeing the results 👍

Hi Dean, I would look at the snake method as mentioned above and go with a pork shoulder wile you find your feet on your grill. The shoulder is a relatively cheap and very forgiving cut if meat. You could also do with buying a wireless two probe thermometer to keep your eye on pit and meat temps.

Hi everyone, I'm new to this forum I love BBQ and smoking. I've currently got a leg of lamb cooking on the egg smoking over olive wood😋 can't wait till it's done.