Mince Pie Posted November 8, 2020 Share Posted November 8, 2020 How’s it going? Live central belt of Scotland. Have a non-branded off-set smoker from B&M (1mm thick, £60 job). Mostly used it the past couple of years for smoking home cured bacon, until lockdown when I ventured into doing 1-1.5 kg joints of topside, brisket and pork shoulder. Picked up the courage a few weeks ago to go all out and try a 5kg brisket. It went really well considering I was never away from the blasted fire box for 13 hours trying to keep on top of it. The flat was dry, and the point was drier than I would have liked, but I’ve learned a lot from it. (After watching T-Roy and other Yanks, I went for the internal temp rather than the pierce test. Once the probe went in like butter, I left it another hour to get another 10 degrees which was probably where it went wrong...still ate it though😊). Wife has bought me a 22” Weber smokey mountain for Christmas (ya beauty) so will be desperate to get out to do the burn in and tinkering/figuring it out on Christmas Day to do the first cook on Boxing Day of an 8kg pork shoulder already in the freezer waiting to go. Hoping to talk to like minded people (love smoked meat and enjoying the process of cooking the meat over the day with a cold drink in hand) and hopefully get pointers, suggestions and help to get me to the next stage in my learning. Maybe after a few years pass on things I might’ve learnt. Any WSM owners who could possibly give the WSM virgin (Me) any kind of tips are warmly welcomed. Would also love to hear about what briquettes are good, as I’ve previously used the cheapest I could find, recently moving to Weber brand, but find there’s a tainted chemical smell to them. Anyone living in Central Belt that can suggest local farm butchers doing brisket and pork belly would be greatly appreciated, not into the mass produced stuffs that land in supermarkets and local butchers. Thanks for taking the time to read my spiel and hope to have a blether with some of you soon. Cheers 👍🍻 Quote Link to comment Share on other sites More sharing options...
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