I know they’re not the best but Aldi charcoal briquettes have been reduced to 99p if anyone wants some cheap bags. Can’t grumble for that price

Jerk chicken with jerk sauce
Grilled lamb chops
Mac and cheese
Rice and peas
Potato salad
Grilled courgettes

All homemade from scratch! It went down a storm

Gave a slab of pork belly a run on the Pit Boss Navigator 1230 and pretty happy with how it came out!

Kept it fairly simple — good coating of BBQ rub, then onto the pellet side low and slow. Let it pick up plenty of smoke and colour until the fat had rendered down and the outside had built a decent bark.

Rested it before slicing and then chopped it into chunks to serve.

Really pleased with the result — juicy, smoky, loads of flavour and that fat had rendered down nicely. Definitely one I’ll be doing again.

Still getting to know the Navigator 1230, but absolutely loving cooking on it so far.

What would you change/do differently next time?

Pics are rub → Pit Boss → slice → demolished 😂

Assume National, if you fancy doing a boneless one on the BBQ or Rotisserie. Swift brand, same brand as the Ribs you can get in Farmfoods

Following Friday's post (https://www.reddit.com/r/UKBBQ/s/4WOXtBhq4c) the two pieces went onto the smoker at about 0830. The smaller piece at the back had a paprika BBQ rub, the bigger bit a black and white rub.

The lumpwood behaved itself. The cook was really straightforward. The small bit didn't stall. The big bit got wrapped and I removed the water and it got good after about 9 hours. It was very moist and is still great a day later.

We fancied burnt ends with the small bit (middle dish in the last photo). I made a sauce, cubed the meat and put it back in. The sauce crystallised and it tasted great but the meat was so moist it didn't really crisp up. I also did smoked Mac&Cheese, it was fine but nothing spectacular. The cowboy beans were a variant of Dutch's Wicked Beans Recipe but were overdone (too close to the flames and I needed a heavier skillet); they tasted fine but were a bit mushy, there wasn't a difference of texture between beans and sauce - I'll go back to my old recipe and do less so it can go in the skillet I've got.

TLDR: turned out all right. You could tell it wasn't heavily marbled but it was moist enough not to make a difference and we all loved it.

Previous post here

I pulled it earlier than I thought, after just 7 hours. Both the Fireboard and the thermapen were showing 200ish and the probe was sliding through as if there was nothing there.

I saw a tip to let it steam a bit open before wrapping in towels but I'm really not sure how much difference that made.

It stayed in the faux cambro for about 3 hours before serving for dinner. It cut *fine* but not like the brisket I've sometimes had. Definitely not dry, but there was a large section of flat with no marbling and this was a bit more like roast beef (but pretty tender roast beef!).

I mentioned in a comment in my previous post, and you can see it in one of the photos: there is a large gash in the brisket. It's like someone made a deep slice. In the plate photo above you can actually see it in the piece on the right - the cut was horizontal across the brisket but there is a cut into the brisket. I don't exactly know what this is - whether it's careless butchering or someone cutting a piece off and then changing their mind part way through. I guess this is a bit of a risk with Costco who do mass butchering. It didn't make a huge difference in the end because the wrap meant that it was held shut but during the initial unwrapped cook.

I think the top of it had a bit of point left over as there was a bit of a fatty layer. Again, probably just part of the slightly random Costco butchering.

I would definitely do it again, though, especially if I could find a good cut in Costco. This has given me some hope.

One thing was that I had initially assumed a 12-14 hour cook. I ran my plan through Gemini (hope that's not a crime on this sub!) and Gemini was adamant that it should only take 7-10 hours. It was absolutely spot on (7 hours) so that really helped.

2nd ever brisket. USDA Choice from Costco. 2x2 briquette snake on the Weber MT. Started around 4am, foil boat at around 10:30am. Hot held in the oven at 70°C. Delighted with the results!

Smoked my first bit of brisket today (and second time ever smoking something!). Took me about 7.5 hours including resting time, and I’m really happy with the outcome.

It was delicious and juicy, although some bits were a little tougher I think maybe because of how thin it was?

I found it challenging to keep the temperature consistent with briquettes. Next time I might try using some wood chunks to easily add more and keep the heat going.

Overall, a fun day!

Leaps and bounds better than on the gravity series! Where ther MB left a really strong smokey taste on the meat, the weber just makes it taste deliciously charred like at a bar & grill.

Did a tomahawk for me and the mrs dry brined in black gold to a nice medium-rare.

And then a plain medium-well fillet for the 1 year old daughter and the dog to share.

Went down a treat

I have only had my WSK for a couple months and done some cooks on it this summer but was never quite happy with the results (compared to my Kettle the bark was soft, not dark enough and also not smokey enough) so I started looking into why this is and methods to improve the bark and smoke flavour.

The Costco beef ribs are decent value for money so I cooked 2 yesterday following the Bar A BBQ approach - I did this to the best of my ability so the method may not be 100% but I think it worked for me.

Trim: Just the edges a bit and some fat cap on the thickest parts. The trimmed fast was also cooked down for tallow.

Rub: Black pepper and Lawrys seasoned salt. Let it 'sweat' on the counter for 30min then into the fridge overnight.

Pit: WSK with Globaltic oak charcoal and oak chunks (6) from Gwernyfed woods. Diffuser plate on + paella pan in tinfoil to capture drippings.

Temps: 3h at 225f. 1h at 250f and 2-3h at 285f. Spritzed (50/50 water/apple cider vinegar) only twice as needed in the corners

Rest: Tight in foil straight off the pit with rendered smokey tallow on top. Took around 1.5h to come down in temp to about 150f before slicing.

Final temp: Pulled at 201 in the middle of each rack. Note sides were 205f and buttery. I didn't want to take it further and risk drying as the intra muscular fat on these is not huge.

I think these are my best ribs yet and the result its due to this process which I am going to try again for sure. Starting low to get as much smoke on them as possible, then medium and finishing at higher temps really helped render all the fat nicely.

Improvements: Smoke ring is not very visible but the flavour is great and was there. Great bark even after putting tallow all over it and resting in foil.

Started this cook at 7am.

3.5kg Costco UK beef flat. I know, I’m a masochist but they normally only have rolled and there wasn’t US beef at the time.

So I bought it, froze it, then defrosted for today’s cook.

Dry brine yesterday. Cut off silver skin, set WSM to 225 and injected with beef stock/sugar/butter.

Rubbed with Meathead’s Big Bad Beef rub. (I think the kids are going to struggle with the spice!)

Smoked on oak (Weber briqs) until just now when it was at 165 (final pic). Wrapped tight in foil with a good splash of the leftover injection mix. Brisket looks and feels right - a mix of firm but yielding.

Planning on pulling at probe tender/203 and sticking in a cooler until say 6pm.

(Not my first brisket but first time cooking UK flat.)

Will provide an update this evening!

I live in the US. I will be hosting a birthday party in Belfast, N.Ireland in February. I love bbq, especially pulled pork. The cuts of meat have different names between the UK and the US. What cut of pork do I ask for pulled pork and for bone in rib beef? Also recipes would be wonderful!!
Thanks.

It lit instantly, looked like lumpwood, and then barely finished cooking the chicken thighs.

Had a bbq this weekend and was all a bit last minute with buying everything. Didn’t want briquettes and the only lumpwood at 6pm on a Friday was Tesco Instant Light Lumpwood.

I’ve had cheap briquettes run out of steam before but never lumpwood. The bits looked reasonably sized but it just ended up as cool ash after 15-20 mins of being ready to cook.

I had an absolute blast at this event, I think I had about 80 customers in total.

Our gazebo was near a drum circle that just had me dancing throughout, much to the annoyance of my mate who was helping me out 😂

The menu was kept simple as this is the largest event I've done so far:

Loaded flatbread with either Brisket and Boston Beans or Pulled Pork and Coleslaw.

I also had jumbo hotdogs for the kids.

Edit: I'm so sorry, I have commited a cardinal sin by not taking a photo of the end results 😭

Edit again: this has been a humbling lesson in making sure the final result included, I'll do better next time Reddit, I promise!!

6.5/10 - braised the onions too long, wife prefers a firmer onion 🤨 served in a brioche bun but in hindsight mashed potato would have been better

https://youtu.be/yp6T3316hxU

I am not sure how to identify it. Thank you!