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I've got a 2.5kg lump of pork due to hit the smoke shortly. I'm starting late so I'm gonna take a hot and fast approach to this one. Pics to follow

Yup. Started brisket at midnight last night. Texas crutch from about 10.30am currently sitting at 180f. Should be off in an hour or two and ready to eat about 4ish

Wow that's a long cook! Get pics! What wood are you using for it? Due to my late start I didn't want to start chopping up logs so had to pinch all the decent sized scraps. So I'm using a bit of cherry, a bit of birch and a lump of mesquite

Using Weber premium briquettes. Using mesquite and oak for the smoke. Will be roasting some veg for the side using apple.

Got some lamb shoulder to go on later for my first overnighter.

Just a rack of baby backs for me today - over apple wood - trying some mccormick grill mates pork rub, first time I have not made the rub myself :/

My first Brisket was a success. Almost falling apart and moist and lovely mmmm

No smoking due to diet but I am grilling up a fillet steak

YetiDave wrote:Wow that's a long cook! Get pics!

Finally worked out how to post pics

My first brisket:


Smoked the veg too

That's some great looking grub! My pork turned out probably the best I've made to date. I took a different approach with the rub and just applied the seasonings I wanted in layers, rather than mix it all up and dump it on and hope for the best. It's more time consuming, but I got a better result. Plenty of salt, some sugar, celery seed and black pepper and finally a coat of sweet paprika

https://fbcdn-sphotos-a-a.akamaihd.net/ ... 273c042019

No pulled pictures as it was devoured instantly, but it just fell apart (and a chunk tore off and stuck to the grate as I removed it to foil and rest)

Cook was at 290f for about 8-9 hours, no foiling