The bbq photo & recipe thread
Discussion
Pulled pork for Sunday tea-time.
Brushed with mustard to make the rub stick.
Rub applied - Smoked Paprika, Garlic granules, Cayenne pepper, Brown Sugar.
Get the weber flashed up.....
and onto the grille, and smoke it with some Pecan wood.
6 hours later, its done.
Let it rest for a while, then pull it apart.
It was really tasty and the smoke flavour / bark was good - But, it did not fall apart as I wanted it to, and I think it should have been cooked a little longer. ( I cooked it whilst monitoring the internal temp). Maybe some more heat and time would have made it pull apart better.
Brushed with mustard to make the rub stick.
Rub applied - Smoked Paprika, Garlic granules, Cayenne pepper, Brown Sugar.
Get the weber flashed up.....
and onto the grille, and smoke it with some Pecan wood.
6 hours later, its done.
Let it rest for a while, then pull it apart.
It was really tasty and the smoke flavour / bark was good - But, it did not fall apart as I wanted it to, and I think it should have been cooked a little longer. ( I cooked it whilst monitoring the internal temp). Maybe some more heat and time would have made it pull apart better.
Edited by bomb on Monday 21st January 12:44
bomb said:
It was really tasty and the smoke flavour / bark was good - But, it did not fall apart as I wanted it to, and I think it should have been cooked a little longer. ( I cooked it whilst monitoring the internal temp). Maybe some more heat and time would have made it pull apart better.
It looked good anyway! What cut was it and what internal temperature did you take it to? My amateur eye reckons there might not have been enough fat and connective tissue to break down for good pulling?I smoke a lot of pork shoulders, you want the IT to be up around 205-210F for pulling, once the meat gets to 165F'sh you can pull it from the smoke as it won't take on anymore smoke flavour, double wrap in foil & blast in the oven on full power, it'll bring the temp up to pulling temperature a lot quicker.
Did the traditional ribs this Sunday by the 3 2 1 method on the Chargriller.
Good smoke and maintained 110C throughout. Home made rub and apple juice and Worcester Sauce as the spray/mop.
Turned out well.
We also did a beef cut (Chuck?) which we put into a sous vide for 15hrs at 60C then BBQ'd in the pellet smoker for three hours to finish off at 150C.
Both were to take to a friends party and were well received - in fact bloody delicious!
Good smoke and maintained 110C throughout. Home made rub and apple juice and Worcester Sauce as the spray/mop.
Turned out well.
We also did a beef cut (Chuck?) which we put into a sous vide for 15hrs at 60C then BBQ'd in the pellet smoker for three hours to finish off at 150C.
Both were to take to a friends party and were well received - in fact bloody delicious!
Edited by Mykap on Tuesday 5th February 14:51
First nice weekend since finishing my patio, so time to BBQ 
Small (just over 2lb) brisket, it's only got to feed 3 of us so no sense in buying a huge one.
Salt and rub applied yesterday evening, and popped into the Weber at 9 this morning. Aiming for about 7 hours' low and slow cooking, then pop into a well insulated cool box to rest for an hour or two before serving.
Will keep you posted as to how it turns out!
Small (just over 2lb) brisket, it's only got to feed 3 of us so no sense in buying a huge one.
Salt and rub applied yesterday evening, and popped into the Weber at 9 this morning. Aiming for about 7 hours' low and slow cooking, then pop into a well insulated cool box to rest for an hour or two before serving.
Will keep you posted as to how it turns out!
Jonny_ said:
First nice weekend since finishing my patio, so time to BBQ
Small (just over 2lb) brisket, it's only got to feed 3 of us so no sense in buying a huge one.
Salt and rub applied yesterday evening, and popped into the Weber at 9 this morning. Aiming for about 7 hours' low and slow cooking, then pop into a well insulated cool box to rest for an hour or two before serving.
Will keep you posted as to how it turns out!
After 7 hours of cooking followed by 2 hours rest, this was the resulting brisket:Small (just over 2lb) brisket, it's only got to feed 3 of us so no sense in buying a huge one.
Salt and rub applied yesterday evening, and popped into the Weber at 9 this morning. Aiming for about 7 hours' low and slow cooking, then pop into a well insulated cool box to rest for an hour or two before serving.
Will keep you posted as to how it turns out!
I cut about half of the point end into cubes, tossed them in a mixture of Red's sauce and the meat juices, and popped them in the oven for 20 mins to make burnt ends. The rest of the brisket was sliced and plated up with some fries, homemade coleslaw, garlic bread, pickled red onion and sliced gherkins.
Overall I'm very pleased with how it turned out. The meat was very tasty indeed, and nice and tender. The slices could have been moister, but I think that's a consequence of using such a small piece of brisket. The burnt ends were absolute magic
As an aside, up to press I've used lumpwood charcoal for all my BBQing. This time I tried briquettes, which in theory should burn for longer. Well, they might well do, but in the case of Bar-Be-Quick briquettes it's bugger all use as they rapidly insulated themselves with a thick layer of ash! After having to lift the lid twice within the first hour to counteract falling temperature by knocking the ash off, I lost patience and replaced the briquettes with a chimney starter-load of lumpwood - which then burned quite nicely for several hours with nothing more than the odd vent adjustment. The remainder of that particular bag of briquettes is now in the bin and I'm sticking with my lumpwood!
This time of year you may struggle to get consistent temps for low and slow using briquettes, so I'm lead to believe reading various sites. I've not low and slow smoked over the winter myself.
I tend to use them either in minion method on my bullet smoker or snake method if using the kettle to smoke during the warmer months with no problems. For grilling I always use restaurant grade lumpwood.
Would love to smoke over lumpwood but what concerns me is the size differential in the chunks and whether you can get a consistent temp over a long period. Plus it burns hotter. Maybe need to try it to find out!
I tend to use them either in minion method on my bullet smoker or snake method if using the kettle to smoke during the warmer months with no problems. For grilling I always use restaurant grade lumpwood.
Would love to smoke over lumpwood but what concerns me is the size differential in the chunks and whether you can get a consistent temp over a long period. Plus it burns hotter. Maybe need to try it to find out!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff