British BBQ Society Forums

SOMEONE IS IN FOR A MEAT FEAST TOMORROW

Right well you all like pics etc so here we go

first off Pork - 5lb of pork (once fat removed) with bone in from Asda



Trimmed


Would you take more fat off?? Bit too late this time cos it is rubbed but for future............

Rubbed with Mustard (good old english mustard)



Then Rubbed with dry rub



Now the Brisket



Rubbed and ready - I am a bit worried about this because there is NO fat at all on it and just very very slight marbling!

Will brine the chicken bits and post more pics as we go

As always open to tips and advice

Did you read the link i sent you as it talks about if you've got a bit with not much fat it might be a good idea to inject it with some beef broth or beer to keep it moist. Also there is a bit that talks about wrapping the meat once it hits a certain temp' and again pouring some broth or beer in with it to again keep it moist and also help break down the conective tissue as well.

Yes thank you, I did try to inject the beef although we really do only have basic equipment so far and a very cheap injector that let's just say doesn't work well at all, but I persevered with a metal skewer and a medicine syringe

A syringe, is a syringe, is a syringe...It's the size of the needle that matters!

Seriously, your pics look great Be cool to see the results!

Hi Clare,

I have 50 Syringes on order with 100 14g Needles, I will be able to sort you something out.

And if you compete in May, I might let you have a play with my dick...



...it's a brine pump made by F. Dick, I'm not being rude

lovl I would love to - Lee would probably be too squeamish

8.10 - Pork and Brisket on - oh, and the bag out of the freezer had no thighs, just wings.......Memphis style BBQ sauce made too!...........................now the LONG wait!

All Weather Griller wrote:Hi Clare,

I have 50 Syringes on order with 100 14g Needles, I will be able to sort you something out.

Thanks Adie, that would really be appreciated!

OK

Right here is a link to all the pics we took but i will post some thumbnails http://s774.photobucket.com/albums/yy27 ... 1%20smoke/

I will start with the pork - 5lb (just over) bone in from Asda

Our earlier post will show how we prep'd it - we cooked it at quite a consistant heat of 225*F - was on for about 8 hours and reached an internal temp of 198*F - we removed, foiled, wrapped in towels and rested for 2 hours - when we came to pull this it didn't really pull it seemed a little on the dry side Any comments??


Next the Beef - now this we were really concerned about at first same as pork really (cos on the same smoker) 225*F heat (now we don't have another thermometer so here we played a guessing game ) was on for 3 hours then we put in a roasting tin ,foiled it (and added some stock) and returned to the smoker for another 6 hours, we removed this and wrapped more foil on it and reduced the liquid gold from the roasting tin well as we removed it from the roasting tin it started to fall apart


This is still resting but i might post another pic later when we cut it

Wings (not thighs )
to be honest can't remember what time these went on - about 2pm ish i think

First up the Hooters wings (thanks Scott)

Lee loved these - well after i crisped them off a little more in the oven (nothing like sloppy chicken skin to put you off but it was my fault as i placed these on a tray in the smoker so they didnt crisp like they should)

2nd up, rubbed wings - which i kept in the smoker for a good hour longer than the Hooters ones (hindsight is a wonderful thing and these went straight on the grill)



All in all a positive smoke (just gutted about the pork )

Feedback appreciated as always - off to scoff now