British BBQ Society Forums

Last time I bought a rolled brisket it didn't work out so well and I abandoned for burnt ends.

This time was much better. Good cook but in no way competition standard (at least from what I have judged!)

Before:


3.5hrs @ 109C on the GMG
8hrs tight wrapped in foil indoor oven @ 110C (texas crutch)


Served with lovely greens and mash


Prefect way to beat the "first day back blues"

Lovely,I only nailed brisket when I got a maverick probe, what a difference that made.

Competition BBQ is a world away from home que. If your results at home are tasty, properly cooked and enjoyable then you have acheived your goal. Yes, it would be awesome to think my offerings could rival those of our BBQ champions but it doesn't and never will. I don't have the time, money and skill to produce what they have taken years to perfect. So I don't aim to duplicate it, I cook edible food and a good variety of tasty viands are presented to our guests. If your guests are satisfied with your food and happy to come back for more then the job's a goodun!!