Jump to content

Afternoon All!


Danp83
 Share

Recommended Posts

Afternoon All.  New here and new to anything but normal grilling.  Love nothing more than cooking meat with a cold beer.  Got a cosmogrill xl on the way.  Planning on starting my journey with a 4 kilo brisket using the snake method for my birthday gut bash.  Any advice is very welcome!

Thanks for having me 👍🏻

  • Like 1
Link to comment
Share on other sites

Welcome again mate...😉...another guy joined a week or so back and he was using a Cosmogrill. Would it not be better on a new bit of kit to go for say a chuck?? this way you will get to know your new grill?? if a chicken is knackered it's not so bad as if it's a brisket??

 

Ice.

  • Like 2
Link to comment
Share on other sites

Hi :welcome:. I agree with Icefever, I get the appeal of starting with a brisket especially a proper packer cut but I'd rather wait until I felt more seasoned especially with a new smoker as well,.
But happy birthday when it comes and be sure to post pics:th_INGardenbbq7:. Have a look on the forum as there is quite a bit of good advice for first smokes and cooking brisket. 

  • Like 1
Link to comment
Share on other sites

  • 2 weeks later...

Morning All,

After careful consideration I decided to go with beef short ribs for my first low and slow.  Kept it simple with a coating of mustard and Meat Co. Lab Dirty Cow rub. 5 hours at 150 and I have to say I was very please with the result!  Been reading about the fabled smoke ring so very happy to have achieved such a deep one first time round.  Had a bit of a nightmare keeping a constant temperature but I guess that comes with practice...... and I ate the lot!

IMG_3192.jpg

IMG_3199.jpg

IMG_3202.jpg

IMG_3204.jpg

  • Like 2
Link to comment
Share on other sites

Looks great. I bet you are a bit more relaxed after cooking short ribs with a few issues in keeping constant temp. Depending on the temp swing don't worry about chasing the exact 225f etc a few degrees hotter or cooler is fine and once the smoker has built up some carbon from a few cooks you'll usually find it's more consistent. 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...