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Posts posted by Will Paidallosgi
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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.
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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?
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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!
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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!
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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
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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?
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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
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Masterbuilt Gravity 560
in Charcoal Smokers
Posted
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.