TeeBo

18 minutes ago, Will Paidallosgi said:

Looks nice - how was it?

I just did my first 2.5k Brisket.  Bit disappointed - slightly chewy.

Overnight Worcester sauce, SPG + Tex rub and chill, water pan, sprayed with apple juice lots,, over 5 hrs at 230F till it got to 64C, wrapped in 2 layers of foil + spray and a little bbq sauce,  back on till it got to 200F. Left to sit for 2 hrs. Bit tough 😞

I was shocked to see all the juices after letting it stand.  Is this normal:

I will have to slow cook it in those juices sauce for the next meal now to soften.  What am i doing wrong?  It did 'stall' at 64C for ages but 5 hours smoking is about right?  I'll definitely be flipping it next time too to get smoke ring all round.

 

 

Can’t comment. It’s my first attempt. It’s still going, started at 9am... 

First attempt, beef brisket... 

Hi all,

I too am looking for the exclusive butcher paper, found a UK supplier. But they only sell in bulk:

500mm x 300m reels
65gsm Peach MSP
15 Reels MOQ @ £27.69 per reel
25 Reels @ £26.04 per reel
50 Reels @ £24.80 per reel
100 Reels @ £24.18 per reel

I'm thinking if people are interested, we can approach them for a group buy?

6 minutes ago, Will Paidallosgi said:

It's pricy at £24 per kilo (plus p&p} but is it worth it?  I usually pay about £14 for Welsh ribeye at Makro. How was it? 

Family enjoyed it. We bought bunch of stuff (st louis ribs, steaks, etc) to get free p&p.  Yes, fantastic quality.  I hope I did it justice with it.  Planning my first 5.5kg brisket! 

2 minutes ago, Will Paidallosgi said:

Wow! That looks absolutely fabulous! 

How much was the Tritip per kilo and what did you think of the taste compared to our more usual UK cuts? 

I just assembled my Masterbuilt - over two hours in 26 degree heat! I'll season it tomorrow and cook on Friday! I'm used to US farenheit for cooking - hopefully can switch it to F?  Hate the mish mash and think in C for everything else! 

 

Congrats on the purchase! You'll love it!

By default it's set to F.

Got the meat via John Davidson: 

https://www.johndavidsons.com/pitmaster-bbq/beef/tri-tip-umi

My first ever attempt Tri-tip. Before:

Trimmed bottom layer silver skin.  Fat cap, carefully sliced it thru to form a 'diamond' shape, and generous helping of sea salt. 

Smoked at 120C with oak wood chips.  Meat probe 54C (fattest bit of the meat), around 40-45 mins. Took it out, got the Masterbuilt to go for 380C+ for sear mode.

Result, after 15 mins quick rest:

Recipe based on PitmasterX: 

Ordered an Irish 5,5kg brisket from John Davidson. 

Rookie doing the brisket, any tips? I’ve not got an injector.  Will just use salt and pepper also any recommendations on wood flavour? Americans tend to use pecan  which isn’t widely available here  

3 minutes ago, Will Paidallosgi said:

Excellent!  Have just ordered one myself.  I probably need to spend more on charcoal now as used to get the £12kg 'restaurant lumpwood' bag from Makro for £10 but fear some of the smaller bits will fall through on this?

Yea it's like running a V8. Does burn quick if you're planning to sear lots.  And that's the issue as it's so easy to turn it up quick. 

Going slow n' low isn't too bad. I'd suggest using briquettes during the preseason. I'm planning to do brisket this weekend!

I love this grill...

Just a quick update on the cooks I've done so far:

Smash burger (family lunch favourite)

And for dinner, 2kg st. louis ribs:

Fully assembled and seasoned for tomorrow's cook... watch this space for a write up.

My Masterbuilt Gravity 560 is expected to arrive tomorrow... 

On 11/7/2018 at 2:48 PM, Justin said:

Post brexit it might be cheaper. US trade deal. I notice the plus is $99 but here on amazon £109

Isn't Meater/Meater+ a UK company? 

What's the advances of having a non silicone basting brush? 

Seems more effort having to wash it up? 

Another attempt. This time with bacon, tomatoes. Burger meat was Sainsbury’s 20% fat minced beef. Fairly straight forward to shape em into hamburger patty!

Belly pork rib under 1,5kg. Just simple salt and pepper rub. Marinated over night. 6,5 cook. 

Tastes really yum. Just trying to cut back on the sugary rubs!

Hi all,

Could not longer resist it.. took the plunge and ordered it! They say it'll be delivered from Monday and should get it by Wednesday next week. 

Will update you all once I get it! 

First attempt, 6 hour cook.

Probably another hour longer in tin foil... 

19 hours ago, Smokin Monkey said:

I would still go with @Smokewood Smokewood Shack

I know he’s off for a couple of days as he has Bandsaw his hand 🤒🚑

Looked at his website and could not find pricing/stock. 

Juice test (without resting) 

2 hours ago, Smokin Monkey said:

That’s the problem when you have family and friends round, they think BBQ, Chuck it on cook for 5 minutes then devour! It’s not like that with Low & Slow, it’s ready when it’s ready!

Well.. can't blame them.. rest of the family were hungry and the scent of lovely charcoal cooked ribs .. also, it took a near 7 hour cook!

Should have left the ribs to rest. But rest of the family were hungry. Looking forward for more sunny weather. Next on the menu.. beef ribs. 

Tad over done. But tasty nonetheless 

Any thoughts of this supplier?

https://www.amazon.co.uk/Wood-Chunks-Smoking-Food-Barbeques/dp/B0788Z4HMF/ref=sr_1_1_sspa?dchild=1&keywords=wood+chunks+smoking&qid=1589041820&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExQlE4UFBJR1lNUkVMJmVuY3J5cHRlZElkPUEwNzg5MDc3MU1DRlRFQTVURkJVWCZlbmNyeXB0ZWRBZElkPUEwNjY1MTg5M0tFWFlVQU85MTJTUCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=