British BBQ Society Forums

Another question, i know most YouTube links show a full brisket being cooked, but people talk about using the point for burnt ends and cooking it longer, could I or should I just buy the flat and cook that on its own?

For 10 people eating brisket and pulled pork with some ribs, is it enough for just the flat without the point?

For me I normally get a yield of 60% for pulled pork. I've got a lot less experience with brisket but from my reading people typically get a yield of 50-55%.

The pork shoulders I buy are normally 6 -8lbs uncooked yielding 3.6 - 4.8lbs of cooked meat. If its all blokes with a healthy appetite figure 0.5 lbs of cooked meat + sides etc.

Do you have any Idea of the weights your butcher is going to supply?

I'd be really surprised if your guests left hungry after chomping through brisket, ribs and pork shoulder

Sorry the link didn't carry over

http://www.bbbqs.com/Forum/viewtopic.ph ... ide#p14320

If you don't think there is enough meat up the number of sides, though I doubt you've underestimated the quantity

well did just the brisket at the weekend and have put the ribs and pork butt to freeze as the brisket was massive.

i had to poke the brisket from one side just to shut the 57cm lid.

started it at 9:30pm friday night but the wind was really bad, temp was good around 225-250 but then crept up so i shut them off slightly. was watching it on and off until midnight, 3 hours sleep on the sofa then checked and the temp was over 275 and i think even close to 300.

meat temp was 165 i think.

closed all the vents quite a bit then went to bed until 7am, woke up and the WSM was 175 and the meat temp had dropped too.

at this point most of the fuel had burnt, probably because of the strong wind between 12 and 3, so i wrapped it and stuck it in the oven to get the meat to 205, got it there and turned the oven to 100 but the meat crept up to 210, turned the oven off and the meat went to 170 before i cut it.

a lot of juice came out, this was 3 or more hours after turning the oven off so it did rest.

massive thick smoke ring which i was quite proud of, just used a ready mixed BBQ rub which didn't contain much salt and a basic shop bought BBQ sauce but everyone loved the meat.

looking forward to doing my ribs and pork butt now. Load of brisket left on sunday so sliced it thick and added coke and bbq sauce to the tray and cooked it like this for 40 minutes and it soaked up all the juice and served it hot with more BBQ sauce. not sure if this is the right or wrong thing to do!

BBQ burn ends enchiladas for tea tonight!

the ribs i've bought if anyone can help are 5 big bones with a layer of beef running over the top of them, hard to describe but does anyone know what i've bought?

benkeenan2005 wrote:the ribs i've bought if anyone can help are 5 big bones with a layer of beef running over the top of them, hard to describe but does anyone know what i've bought?

Beef short ribs by the sound of it, if you're stuck for idea's you might want to give this a try http://bbbqs.com/Forum/viewtopic.php?f=32&t=1727

Congrats on the brisket, can't help with the bones, they sound a bit like flank, i.e. Beef spare-ribs. I'd have a butchers (pun intended) at beef ribs on you tube and see if anything looks similar.

might try something different with the ribs and that link seems pretty simple.

put some swartz hot BBQ rub over the pork, let it rest for over 24 hours before realising i've ordered too much meat so it's frozen with the rub on it, is this OK to do?

do people use a thermometer still when cooking ribs?

i have one probe which i'll put into the pork, i'm going to do it in the day next time and eat it for tea, but want to do the quick cook method on virtual weber but no idea if i can put ribs in at the same heat, or if so how long for.

I don't but then I'm no expert, I rely on the amount of shrinkage of the meat from the ends of the bone, and how flexible the meat is. In otherwords how easy they are to separate

benkeenan2005 wrote:well did just the brisket at the weekend and have put the ribs and pork butt to freeze as the brisket was massive.

i had to poke the brisket from one side just to shut the 57cm lid.

Sounds like you are on the way to becoming a successful brisket cook. One thing I do with very large briskets is to tuck the ends under the handles of the top grate. The brisket will bow a little but will settle onto the grate once it starts to shrink.

Benny