British BBQ Society Forums

My favourite smoke so far:

Final pics!

It has now done pulled pork, 2 beef briskets some short ribs and the odd chicken thigh.

It was good actually, it probably could have been slightly more tender but the smokey flavour was nice and differed throughout the joint.

Well I ended up smoking for 10 hours but I think it could have done with nearer 15 if I had had time. The flavour was still good and most of the meat was pretty moist. This weekend I will smoke the meat for a party I am having the day before so I am not rushed.

I foiled it with stock just before it ...

Hi Jaba,

Thanks for the reassurance! I don't have the equipment to inject but I will spritz it and foil with some liquid and hope for the best! I considered brining but decided against it after reading a few forum threads.

I will of course post some pictures before and during.

Hi all,

I have a 12lb beef brisket sitting in the fridge ready for my homemade smoker, which is still unfinished (see my other thread)!

It doesn't really look the same shape as briskets I have seen on the net. It is more round/ square and flat looking rather than oblong. I guess it is quite big ...

I am using the tapatalk app to post. I will try again!

Thanks very much!

I was getting a little worried that I had chosen the wrong design but a member on smoking meat forums said he had seen this setup work well. I think it is quite a neat looking design.

I'm hoping to get it pretty close to completion tonight.

Latest pics:
I have optimistically ordered a brisket of beef for the weekend!

[img]http://img.tapatalk.com/d/13/06/12/e9ave8et.jpg[/img]
[img]http://img.tapatalk.com/d/13/06/12/7epyme2a.jpg[/img]

I had a look at the calculations and it made me realise that the exhaust is probably almost long enough as it is. It helped me work out the intake size too but I don't know how relevant it all is because my fire box is not really separate.