Will Paidallosgi

It looks lovely and crusted and red just going in - you had me fooled!!! My tip is watch out for that 'stall' - where it sits at the same temp for ages. If that happens wrap it. Will get butchers paper as it did 'stew' a little in foil.

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.

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?

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!

I'm no expert yet mate but I'd suggest maybe 4:3:2 for coarse salt pepper garlic granules. Put the meat in straight from the fridge {absorbs more smoke cold). I turned mine which I think shows? Lots of other tips out there. I reckon 10 hours in total mind - but absolute expert Harry Soo can do quicker! It's a cheap cut so I won't pay more than £7 a kilo. Trim all the fat 'barrier'. Report back!

I so get that analogy! I have a car that can easily drop to 14mpg! But that where it's the most searing fun! Briquettes look like a better fit for this as they burn longer and are a far more uniform size without small bits? How much heat do you get out of the ash can and can will it work to pop a hickory lump in there - will it catch and smoulder? Look forward to your pics this weekend. This was my first attempt on my now retired fully manual PITA one! As you can see I turned it. Cheers

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?

Howdy y'all After 6 weeks of research and dozens of YouTube videos by drawling Texan BBQ experts it came down to the Masterbuilt 560 and a Pit Boss pellet grill (as it can sear if you move the unreachable flap)! I worried that pellet consumption would be high and costly and that food may not be crispy or smoky enough - SO MANY opinions out there. So my 560 comes in a few days. I've had a Brinkmann Pitmaster for 15 years which finally corroded through in one spot - plus its an absolute beast to babysit and maintain temps. I did these ribs on it and I just could not get it to sit at under 300F due to the perforation by the fire box flap so it had to be done - and at a terrible furloughed time! The ribs were still very good indeed (although a bit pepperty so will change my S&P rub to 40% pepper now) and I actually like them to be a little firm rather than more like those very soft wet ones you can buy vac packed in supermarkets. My first ever brisket too (was a bit tough but learnt some more tricks since) Looking forward to sharing tips and mods for the Masterbuilt gravity fed! Will (and my handle surname means 'watchoutyoudontburnit' in Welsh - which has me in stitches LOL) 🙂🤣 Cheers