British BBQ Society Forums

...not a Chaz and Dave tribute post, but what I smoked last night. It turned out pretty good as well. I didn't have access to the carcasses until just before I was going to do them, so couldn't get them brined, but I used a nice salty rub that gave them great flavour. Anyone else got experience of ...

Hi Ed,

Thanks for that. Sounds good. Will post up my results after the weekend.

All the best,

PeteTheMeat

It's a good thermometer, and the cable means I can set it up through the eyelets of the ProQ and leave it. Lid thermometer on the Excel is out by 30F though which is annoying.

From The Sauce wrote:Can't argue with that!

Thanks for the advice, joker. BTW, I've been imploring my Brighton friends to get to the BBQ Shack. They seem to equate "BBQ" with the kind of rubbish you'd get at a TGI Fridays or similar. Trying to convince them how amazing great BBQ can be is proving difficult.

Don't worry about injecting. I ...

I have one of these boys so should be well on top of the internal temp: http://www.amazon.co.uk/CDN-Leave-Probe-Cooking-Thermometer/dp/B0000CEWYJ

Yes it will still be tender it just adds flavor. Do you use a Thermapen for temp reading too? If not I would add to the list as it gives a fantastical ...

Unfortunately I don't have a syringe (it's on the list). Is there any chance I'll get that tender, melt in the mouth brisket without injecting? I only have apple and cherry right now, but I'd quite like to get my hands on some pecan. Mesquite appeals to me because of the real tangy smoke flavour ...

Hello folks,

I've ordered a hunk of brisket from my butcher. This is the butcher who claimed to be into smoking, so we shall see what the meat is like. I'm going to pretty much follow Meathead's instructions, as found on the [url="http://www.amazingribs.com/recipes/beef/texas_brisket.html"]Amazing ...

Hi John,

I don't suppose you've found a good local supplier of smoking wood? I'd like to find somewhere I could buy it locally, in chunks, rather than buy small packets online.

All the best,

PeteTheMeat

I was just browsing the forums and it struck me that I never did post in here. I'm from Glasgow, have always loved proper American bbq food, and decided after a trip to the US last year that I was going to give it a bash when I got back. A couple of experiments in an old kettle grill later and I'm ...

Nothing for it but to add a chimney to the shed then