British BBQ Society Forums

Hi - Chalkz from sunny old Dorset here. Few weeks ago took delivery of a WSM. I've had a couple of practice goes, mostly chicken. First batched over smoked (too much hickory). Second batch much better (applewood and less of it). Tomorrow the big challenge for a new comer: a big hunk of brisket with friends and family coming around to try it out. The pressure!

Welcome to the Forum. Good luck with the brisket

Welcome fella, and good luck with your new toy

Eddie

Chalkz wrote: Tomorrow the big challenge for a new comer: a big hunk of brisket with friends and family coming around to try it out. The pressure!

Well......how'd it go?

Update:

15 guests, 7lb brisket, 4 chickens and 20 sausages later ...

Went surprisingly well - Sat evening rub onto brisket - 0430 Sunday brisket out of fridge - 0500 BBQ lit ( 2 attempts to get chimney going! Trying not to wake neighbours - think I might be a BBQ Ninja) - 0600 (up to temp - 250 F) brisket in (2 x chunks of hickory) - basting every 2 hrs or so - 1100 hrs 4 x chickens in below beef (soy sauce and oil rub) 2 x apple wood chunks - panick as brisket slow to get internal temp up - emergency action = into oven (160 C) for 50 mins - up to 195 F and back in BBQ - 1430 hrs beef and chickens out - wrapped in tin foil to rest - sausage grilled on gas BBQ until almost cooked - into smoker ( 1 x apple wood) for 30 mins ... All served at 1530! Great feedback - even had then pink smoke ring around the beef! 2000hrs snoozing on sofa knackered ...

Next ... A gert lump of pork!