Super Best BBQ

Thanks @Cspirou - brisket is definitely top of my list, but if it's doable then that's fine. The brisket pic you posted is probably as large as I'd want to cook most of the time. Looks delicious, by the way!

 

I'd love a dedicated smoker, but lack of space and a look from the wife, had me seek alternatives.

If you already have a Weber Kettle, I've had very good success with a Slow 'N Sear. I slow cooked a Tri-Tip (brisket style) last week that had my wife very appreciative of my cooking = solid win!

 

If I had the money I'd buy a big green egg or kamado style cooker. They're versatile and look cool.

I use an electric smoker (Bradley) right now which is basically cheating, but I get good results with minimal work and patience.

There's lots of diy possibilities for a smoker too. If you're handy look at what other guys have done.

 

I used to have one of the Weber Smokey Mountains, and I'd honestly move to something like the Bradley the next time I buy one. I got really good results with the Weber, but the effort involved in maintaining temperature was a bit too much for me.

 

Agreed. Does require close monitoring, but that's also a great excuse to chill next to the BBQ with a cocktail.

Another route is something like a pellet smoker. My parent's have one, and there is something highly advantageous about turning a dial to your desired temp, and walking away. No fuss.

 

A lot of smokers are made from oil drums and propane tanks. Too bad I have zero welding skills

 

I made a combo grille/smoker out of a 55 gal drum about 6 yrs. It's functional, but my design could be better. I didn't need to weld anything. Its getting kinda rough now but for the $30 or so I spent on parts it's been pretty good. I'm thinking a Weber Smokey Mountain might be next for me.

 

Definitely more effort but i don't mind. Its kinda like a turntable vs cd player.

On the subject of temp control you can use this mod.

https://www.rocksbarbque.com/Guide.html

 

So, I ordered a Smokey Mountain. The goal is to get some practice in and then do brisket for Christmas Day.

Reading about what cut of meat is required, it seems that the ideal is to use the whole brisket (Packer) which I understand is the flat and the point unseparated. Assuming I can squeeze that on to the 47cm, that's what I'll aim for.

So, if I wanted some smaller brisket cuts to practice with, would I be best using just the flat or the point, or can a whole brisket be cut down in such a way that it still includes both? I think a good local butchers will be able to provide what I need - if I can explain what that is. There are some places in London where I could order whole brisket or the flat or the point.

https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

and this place even imports USDA and Australian corn-fed beef.

https://www.tomhixson.co.uk/usda-brisket.html

any advice on what to start with?

 

@Jeb - The main part of brisket that people recognize is the flat and that is actually what I started with in the oven. However if you are practicing I would say the point is a bit more difficult to cook and getting that right would help you cook the whole beast.

If you want the truth cooking the whole brisket is done more out of tradition(like turkey), which makes it far more difficult to cook. This is really the main reason why people say brisket is the hardest to get right. It's two different kinds of meat in one big unevenly shaped piece that cook at different rates. Some places will actually smoke them separately. Another way people will deal with it is by smoking it whole to begin with, and then cutting off the point when the flat is done and continue smoking the point to make burnt ends.

TLDR - Start with the flat

 

This year the turkey shall be smoked with cherry wood. Anyone else?

 

Yuup!!! Cherry as well, one chunk and lump charcoal. Poultry is like a sponge, so a light touch of it for me.

The bird will be spatchcocked as well, first time for me.

 

It should cook more evenly like that. I'm cooking mine as is because im a stubborn traditionalist. With the Webber I'm using the heat comes from under so im hoping the legs and thighs get more heat then the breasts.

 

@jexby - Heritage birds are totally different from mass produced turkeys. After having one you'll discover why Ben Franklin thought they should be the national bird.

 

@zerodeefex you had me at spatchcocked...

 

The turkey is brining overnight, then a dry rub before smoking it tomorrow, with a mix of apple and hickory chips. Then we’ll finish it with a BBQ sauce made with molasses and pumpkin balsamic vinegar.

 

Here is the result of my Thanksgiving Turkey!



It was my first time smoking a turkey. The flavor was good but the breast was a bit overcooked. I was hoping that the legs would cook faster because the heat was coming from under, however when I checked after 1.5 hours the breast was actually higher in temp then the legs. I was thinking that it might have been because of the aluminum pan I put under to capture the juice so I put that to the side but it didn't change anything. Next time I think I'll try it upside down and see if I get better results. Or I should spritz the breast with liquid a bit more often. The cherry wood was really good though and I would use it again for poultry. Dark meat was perfect though.

I consider it success with room for improvement.

 

@Cspirou

Great color on that bird!

What temp did you hold and how long was your cook?