British BBQ Society Forums

We're getting ready for an overnight cook tonight, with Pork shoulder and Brisket going on around 1am. Also looking to try out our new injector and plan on pumping these babies up with the following:

Brisket - Liquid Beef stock and a bottle of good beer
Pork - Pork stock and Apple juice or cider

Also going on tomorrow will be - 2 new fatties (details to follow) and some baby back ribs from Costcos.

Does that all sound ok, suggestions or hints always welcome

They both sound good to me Mr Blue.

You might want to try adding a bit of your rub to it as well to try and get the rub flavour in that bit further in the meat.

Top tip swindon_Ed, thanks - will do that!

A weekend of smoking for most by the sounds of it!

Don't forget the pics.

we need the practice Adie - pics will follow.............we have not once had decent pulled pork, so this time it better work out or the PRO-Q gets it!

hope it goes well for you Lee, have yet to try pulled pork and brisket myself.

I cooked 2 racks of pork ribs yesterday and I'm hooked for life now. If I make as good a job on the pulled pork and brisket as I did the ribs I'll be in heaven

you could try this simple sauce over your cooked ribs Lee, it worked well for me
serves 2 racks

2 tsp garlic and ginger paste
6-8 tbl tomato ketchup
3 tbl honey
1/2 tbl chinese 5-spice powder

Cheers Vic, might give that sauce a go - Clairbare has just picked up our brisket from the butcher - it weighs in at just over 8lb!!

how long would you cook that for Lee and at what temps?

I was hoping for some help from the pro's on that one!

....brisket supposed to be hard to get right