British BBQ Society Forums

Got carried away. Went to barbecoa butchery (Jamie Oliver's butchers) and picked up

2.6kgs of brisket
1.5kgs of Jacobs ladder

Will also cook 3kgs of boneless shoulder...

Planning to get it all on late tonight.

Reckon I can start it all off in one go? Everything I'm reading is saying it's gonna be at least 8 hrs of cook time and potentially up to 12 on the brisket....

Excited!

I put beef and pork on together for a big BBQ, it does restrict me to fruit woods though, if I do beef alone I tend to use oak but with pork I go apple and cherry.

Good luck

Cool I will see what I have... Think it will be a bit of an experiment as to hand I have either hickory or mesquite...

Mesquite is a love or hate wood for a lot of people, I frikkin love it on beef not so much on pork

Could I do a 50/50 mix of the two or is that going to be random/ nasty/ competing flavours?!

How much did that lot set you back?

Mix away! It'll be a good combo. I'd stick to a little bit of mesquite and mainly hickory

Good luck

My first smoke a couple of weeks ago was a right royal **** up !! 9 hrs in and still at 75c ! Ended up as a sliced pork joint and i used half a hickory tree to smoke it.

I had a much better go last week , and got the smoker temp up around 225c which helped.

Im interested in doing brisket myself so all the best

Rock ape do you think you could have salvaged the first cook if you had time? E.g temp up a bit and longer?

Definetly Robbo ,

the WSM is like a women i think . Takes a bit of getting used too and when you think youre there , all goes tits up !

But yes , i done a second pork butt at higher temp and it worked. Still took 6 hrs for a 3lb piece though , stalled for ages