British BBQ Society Forums

YetiDave wrote:

Herbiefish wrote:That pepper stout recipe looks and sounds amazing! Think I will try that this weekend

I am ashamed to say that I think I prefer it to pulled pork... Get a brisket joint, heavily coat in black pepper and some salt. Smoke for a few hours, transfer to a roasting dish and add onion, bell pepper, garlic, chillies, a can of Guinness (or any other dark beer) and some Worcestershire sauce. Cook til it falls apart. Et voila!

http://wolfepit.blogspot.co.uk/2009/10/ ... f.html?m=1

Very tempted to try that out this weekend.
Did you transfer to the oven after the initial smoke (when transferring to oven dish and vegetables)?
That link advises temp rise of 250f to 350f (thereabouts) so would mean cranking the smoker up quite a bit?

Looks great mind...

Yeah I just put it in either a baking dish and foil over or in a Dutch oven

There is no need to pump up the temps. Just plan for a longer cook on the smoker, it still works.

https://www.facebook.com/media/set/?set ... 301ccb08fd

derekmiller wrote:There is no need to pump up the temps. Just plan for a longer cook on the smoker, it still works.

https://www.facebook.com/media/set/?set ... 301ccb08fd

Would prefer to keep it in the smoker rather than transferring it inside.
Probably need to pick up a new baking tray mind (ours are a bit shallow) one that's not non stick. I guess I could use a pyrex too though.
I'll give this a whirl.
Cheers!

I only cook it down in the oven to save on charcoal

somapop wrote: Probably need to pick up a new baking tray mind (ours are a bit shallow) one that's not non stick. I guess I could use a pyrex too though.
I'll give this a whirl.
Cheers!

Use disposable aluminium trays

TakingtheBrisket wrote: Use disposable aluminium trays

Yep thats what we do

I'll pop into a pound/bargain store as they usually sell them at a fraction of the cost that the supermarkets charge.
In saying that, Ikea seek decent stainless steel roasting pans for around a fiver. Is there any reason (aside from price) that you folks don't tend use roasting pans in the UDS? Do they just end up getting too 'seasoned/dirty' to attempt to clean?

@yetidave - indoor oven is a possibility but I wanted to get the brisket to mid point (165c pre added beer and veg) then pop out again (as we always tend to do at the weekend)...our kitchen oven has a blinking timer set at a maximum of two hours .
Better than pulled pork you say?! High praise indeed!!

Cheers.

YetiDave wrote:

Herbiefish wrote:That pepper stout recipe looks and sounds amazing! Think I will try that this weekend

I am ashamed to say that I think I prefer it to pulled pork... Get a brisket joint, heavily coat in black pepper and some salt. Smoke for a few hours, transfer to a roasting dish and add onion, bell pepper, garlic, chillies, a can of Guinness (or any other dark beer) and some Worcestershire sauce. Cook til it falls apart. Et voila!

http://wolfepit.blogspot.co.uk/2009/10/ ... f.html?m=1

I cooked this recipe at the weekend. Unfortunately, whilst out for the day, the smoker dropped temp (only had one valve open and it's possible I didn't put enough coals in so they were all 'snug' in there.
It was semi cooked, but nowhere ready to take to the next stage. Popped it back in the smoker (re ignited!) for about an hour before trasmferring to roasting tin with the pepper, onion, chilli peppers, seasoning, Worcestershire sauce and dark beer - old tom as it happens!).

So...this time, the smoker perhaps got a little too hot or the roasting pan (the one we used for years in the oven) got a little feisty, but the moisture had evaporated and all the vegetables had burned and stuck to the bottom! ).

In saying that, once more liquid was added and cooked for a couple more hours the result was, surprisingly, incredible.
Had it with hard rolls and Emmental cheese and a blue cheese (good combi for the rich flavour of the meat)...wow.
Will be doing this again (correctly!) very, very soon. Best thing I've cooked so far on the UDS.

Any requirement for final internal temperature? I shredded the meat, but perhaps it's better coarsely chopped?