Ash3751

Thanks for that, I think I am going to pop into a few butchers and ask some questions to see what I can get hold of and stay away from supermarkets. I may even try Costco and see what they do although that may be expensive.

I kept it between 230-240

Morning all,I smoked a small joint of brisket at the weekend , around 4lb, indirect on a gas grill and have also tried one indirect on a coal grill. Both times they have come out dry and tough. I had this on at around 10:30 and removed it from the grill when it hit 180f roughly at 18:00 and let it rest for 1 hour, temp was kept steady between 230-250.The meat was well cooked through but there wasn't much juice in the meat and it wasn't totally dry but was definitely more like a well done roast and tough. I'm wondering if the size of this joint may need to be cooked for less time? or if it still needs to hit that 200f mark? Now this was a rolled brisket joint which is whats easier to get in the UK from super markets. Do I need to maybe look for a joint that has more fat content and maybe flatten it out from being a rolled joint?Thoughts anyone?Cheers,Ash

Good Evening, I have a question on the best way to set up the charcoal side of my BBQ. The actual adjustable coal shelf only measures around 33x33 cm. I tried the snake method on it last week, cooking a small pork shoulder (that tasted great but ended up a little dry), with the coals going down one length of the shelf but it seemed to burn out quite quick and I had trouble keeping a steady 225 it was constantly over the 250 mark. I used about 10 coals to start the snake off and had both vents open and adjusted the temp using the top and bottom vents but could'nt steady it. I have attached a picture of my set up. the meat went in the top right corner as that's where the exhaust vent is and I scattered wood chips along the length of the snake. I'm thinking that maybe I used too many coals to get the small snake started and it burned to hot too quick? I may try to use one less drip pan and have the snake coming across the front of the coal shelf also and only using 5 coals to get the snake started? Any one able to give some pointers? All the best, Ash

Good Morning all, Im going to be doing my first pork shoulder this Friday. I want to inject it with something simple but have herd that ACV can break down the muscle tissue too much and can make the meat a bit mushy so didnt want to add that into the injection mix? I was planning on injecting it with something simple like a can/ bottle of good apple cider or apple juice? Ash

Good Evening all, Im Ash from just outside Heathrow, West London 👋. I have no experience with BBQ/ Smoking apart from the usual sausages and burgers on a gas grill. We have just brought a new BBQ at home that is a dual fuel set up, one side gas one side coal (UniFlame Classic Combi Grill). The coal side isn't very big at around 40x40cm but has an adjustable height coal tray with a door on the front. So not really big enough to do large amounts of brisket etc, but hoping to buy some smaller cuts and learn with what I have for now. Looking forward to this new interest/ hobby as I enjoy the occasional cigar also, so can enjoy a smoke and a bourbon while cooking low and slow 😉