Picked up one of the briskets from Costco yesterday and plan to cook it on the Big Green egg (large) in a few weeks.

Got yellow mustard as a binder, Kinders Cowboy butter for rub,apple smoking chunks,Ninja Meat Thermometer & Butchers Paper.

Anything I’m missing? I’ll be setting it up so the egg converter is on the BGE to take away from direct heat. Just want to sense check if that’s all I’m missing / will need.

Seeing as i ate it that fast there were no after pics here’s my second attempt.
Up to room temp and covered in himalayan pink salt then on the grill turning every 30 seconds pulling it off about 38 internal and resting for 20 mins, i made a garlic butter and garlic butter mushrooms, also made buttery mash which i added the left over garlic butter to after drizzling over the steak and mashed again and it was heavenly, pretty sure this webber is becoming one of the best things i’ve ever bought, one day i’ll try a brisket.

What charcoal is everyone using?

I’ve used globalic the last couple of years but there was a lot of dust in the last bag. Any suggestions for a good quality charcoal of medium to large chunks

And at one point I almost gave up!

I gave it a black and white rub (including some new umami powder from Costco) - a tad too much salt in the end.

It stalled after about 4 hours. I had loads of time so stuck with it with the aim of powering through. But after another 2 hours and no movement, and because I was putting chicken and pork in, I gave up and decided to wrap it.

The f'er sat there at 71°C for another 3 hours. The chicken and pork were done. As were the smoked cowboy beans. With everything else smoked I did a smart thing and removed the water pan and it got a move on and hit about 86°C.

It went to rest and I brought the pork and chicken back to crisp the skin.

The flat was great, it held moisture, kept a crisp bark and tasted great. I'm glad I stuck with it.

Walked out with 6 bags of briquettes 😂

I got these beef short ribs from my local butcher. Trimmed and rubbed with a 2:1:0.5 ratio of pepper, kosher salt and garlic granules. Smoked at 200f for the first hour and bumped up the heat to 260f using cherry and oak wood. wrapped in butcher paper with tallow at 175f and pulled when it was prove tender at 198f. total cook time was 10 hours. I then rested in an over at 150f for 3 hours.

As you can see in one of the photos that the muscle on top of one of the ribs was rather dry. but underneath was really juicy. I think this was due to the lack of fat on top of that part of the meat. the rest of it though was super juicy and very tasty.. it was my first time trying a beef rib and it's probably with one of my favourite bits of BBQ.

Got lucky yesterday and bagged a USDA Choice brisket from Costco.

Trimmed up, seasoned, and smoked for 12 hours on my PitBoss.

Absolutely incredible. The difference between this US grain fed and UK grass fed is noticeable. Just insanely moist and juicy.

Served up with a home made slaw, tomato salad, pickles, and sweet potato mash.

My favourite smoke of the summer!

Ive just bought a rack of St Louis cut ribs from farm foods having seen people on here recommend them.

Any tips for cooking them on a Weber master touch?

Where’s everyone getting their baby backs from? I’ve tried Village Butcher and they were decent but keen to try others

I’m looking for a gift for my brother in law who’s gotten into grilling lately.

I’ve been staying with him and my sister for the past 5 months and he’s just been lovely.

My goal is to get him something he’ll really like but I know nothing about grilling other than how to eat it.

Here’s my dilemma

First I know he would like a nicer grill but I don’t know enough about them to get him something. Plus it feels kinda personal choice

Second summer is almost done and it feels weird to get him a gift he won’t be able to use for the next 6 months

I was thinking of just getting him a gift card but I hate giving gift cards because they are so impersonal. Plus I don’t even know what store makes sense. If I do a generic visa/mastercard one he will spend it on something “practical” and I want to get him something that he would love to have but couldn’t justify spending on.

My budget is about £500.

What could I get him that would make sense? Or should I try something else because of the summer thing?

My lad turned 15 yesterday and asked for brisket for his birthday dinner- so that was a good excuse to try John Davidson’s brisquetta!

Things didn’t go entirely to plan however; I had three pieces of 650g each and popped them in at around 13:30 aiming to cook for about three hours, then hold for a while and eat around 18:00. I used the Onlyfire vortex upside down in my kettle to act as a baffle using the snake method with Weber briquettes and some maple chips, getting a consistent 130°C at the vent. However, after about 4 hours at around they were still at around 70°C internal (aiming for 90+), having been foil boated after 2.5 hours. So - to speed things up they were fully foil wrapped and popped in the oven (cheating, I know!); taken out at 90 internal, rested and carved.

Everything I’ve read online suggested that they wouldn’t take anywhere near that long, and tbh for me they could have been taken a bit further - maybe to 94-95 - but everyone seemed to really enjoy them and the flavour was great! Served up with some grilled chicken thighs and a homemade potato salad.

I had some friends round this weekend for a BBQ and thought I would try my hand at a Texas platter. I have only ever smoked a pork shoulder from Tesco before - last one was about 4 years ago too, so was perhaps a bit ambitious! 

Big shout-out to Wilson's BBQ YouTube channel. He gave me the inspiration to do the platter, as well as providing 90% of the menu/process!

I got most of my meats from The Catering Butcher. Their prices seemed really reasonable and they kindly threw in a rub as part of my order. The cheeks were from my local butcher, and the sausages were from Sosji (bit expensive, but totally worth it).

The meats consisted of: 

Brisket (flat 2kg)

Pork Collar - 2kg

Beef Cheeks

Peach Tea pork belly cubes - 2kg 

St Louis Ribs - 2 x full racks

Turkey Breast - 1.25kg

Maple Bacon Sausages - 6

Jalapeno and Cheese Sausages - 6

Sides and sauces:

Dill Pickles

Picked Red Onions

Coleslaw

Potato Salad

Mexican-Style Street Corn

Mac and Cheese

White Bread

Chimichurri

BBQ Sauce

Carolina BBQ sauce

Pulled pork vinegar sauce

Tomato and Cucumber Salad

Started on Thursday, made the pickled items and the potato salad. 

Friday was the main smoking day. I have two Webers, so got then both set up with the snake method using Weber briquettes. 

Put the brisket and cheeks on one (with oak wood), and pork belly and pork shoulder on the other (with apple wood). Wood was from woodsdirect.co.uk

I thought I would have difficulty getting temperature, however, it seemed to stay quiet consistent with only minor vent adjustments needed. 

I gave the cheeks about 3 hours, then finished them in the oven in beef dripping for about another 3-4 hours. 

I wrapped the pork shoulder about 160f, similar with the brisket. The belly pork took a lot longer than expected, and had to wrap it too because it stalled for nearly an hour. I made sure to not just follow temperature and ensure everything was probe tender. 

Pork belly was chilled and put in the fridge overnight. I wrapped the cheeks and brisket with some beef dripping, and the pork with a little butter and double Costco foil. 

I read a lot about holding meats in the oven overnight. I was a bit nervous about it, but it was the only way to get everything done and cooked, rather than faff around reheating. My oven has a baking setting (top and bottom heat without fan) and it consistently stayed between 60 and 70c, so trusted the process and the meats from about 6pm Friday until 4pm Saturday when we ate.

Friday night I made the various sources and sides other than Mac and cheese and Mexican sweetcorn. 

Saturday I got two sets of ribs on one kettle, with the Turkey breast (wet brined 5% salt) on the other. 

Both cooked pretty quickly. Ribs put into foil with the homemade BBQ sauce and simply syrup and turkey breast with a load of butter and both into the oven. Sausages then went on for an hour or two. 

I sliced the cold pork belly into cubes, slathered it in peach tea jam and put it into my top oven at 120c for 1.5 hours, basting every 30 minutes.

Pulled the pork and tossed in the vinegar sauce about half an hour before serving and back in the oven.

Made the Mac and cheese and Mexican sweetcorn then got everything plated up. 

I bought £1 trays from IKEA layered with butcher paper. I got one of my friends to carve everything with me - it was a bit hectic getting everything out the oven and onto trays quickly. 

I was so hungry that I didn't get many good pictures, but it was delicious and went down really well.

Local cow. 11 hours on the ProQ. Salt and pepper. Oak smoked. Unwrapped. Banging.

Did some wings and steaks

Got me a huge lamb shoulder, cooked in oven for 2 hours then over Camelthorn wood for 3 hours for a Sunday lunch. First go at an iron cross, turned out well!

Beef rib cooked at 120 for 5 hrs or so, just finishing off over a flame, black gold and a bit of Texan rub from AO. Sweetcorn in the foil, potato wedges cooked on the iron with a bit of jerk rub and garlic. Also Mac and cheese, although that will get put in the oven to finish later so doesn’t count.

Thankful for my rainproof shelter today.

Trying to roast for the first time on my kettle and I just can’t get the temperature up. This is how it looks after 30 minutes (first time I’ve opened the lid), with both the bottom and top vents open.

Am I just not using enough charcoal?

Update: temperature had been sitting around 130c so I did another half chimney starter that seems to have got it up to 160c.
Temperature probing the chicken itself it does seem to be cooking ok though, just a bit slower than expected, so I’m probably panicking over nothing.

Result: https://www.reddit.com/r/UKBBQ/s/cysESTZVyQ