British BBQ Society Forums

Well. I have now smoked five times now and at long last I think I have sorted out time, temp, charcoal and smoke. He says with a rye smile. .todays efforts produced good results, a jerk bird, a bird with my rub on and a shop rub.. The meat was very moist and was taken off at 170..I did spray with apple juice to glaze and keep moist and must say it seemed to work. I took some of each bird round to next door and they all said the home rub was the best, and meat was very moist. So what next…pork butt..

Sounds good, did you get any pics?

I would go for either Ribs or Shoulder if you're thinking Pork. Although if you do look for an alternative to cooking a big brisket but want a similar taste profile Beef Short Ribs are very good.

Plus One for the pork shoulder!

I know it's not mega local to you - depending on which side of Bedford you're on but the butchers Palmers in Bletchley do some good whole pork shoulders....last year an 8kg one cost me about £15.

They also do boxes of ribs....I think these worked out at about £12 for 6 racks (on special from memory)

Jeez, they should pay me for all this free advertising!!!

You want to discuss sponsorship with them

I think I just might!