British BBQ Society Forums

loaded up the baby WSM with a 7lb bone in shoulder and a pair of ox cheeks this weekend.
minion method using Weber briquettes and some hickory chunks
solid temps all day long - 10+ hrs

here's the ox cheeks after 9.5 hrs
http://i1336.photobucket.com/albums/o64 ... d337b1.jpg

and here's the shoulder - fell off the bone
http://i1336.photobucket.com/albums/o64 ... 0057d7.jpg

Now I'm hungry

Looking good!

Oops. Just posted my own thread on ox cheek. How were they? Did you cook in the dish?

essexsmoker wrote:Oops. Just posted my own thread on ox cheek. How were they? Did you cook in the dish?

Smoked uncovered for a couple of hours - then into a foil tray and beef stock for a couple more (still uncovered) - then 2 more hours covered

Delicious with creamy mash - one cheek served the wife and I - we have another left for another day

Looks great Chris. Saw the pics on Twitter too and instantly got hungry.

OK. Sounds good. Gues the stock helps keep them moist. Are they fatty or lean? I'm assuming a bit fatty with lots of connective tissue.