New smoker from Dorset

[Chalkz]

Hi - Chalkz from sunny old Dorset here. Few weeks ago took delivery of a WSM. I've had a couple of practice goes, mostly chicken. First batched over smoked (too much hickory). Second batch much better (applewood and less of it). Tomorrow the big challenge for a new comer: a big hunk of brisket with friends and family coming around to try it out. The pressure!

[The Foodtaster]

Welcome to the Forum. Good luck with the brisket

[Eddie]

Welcome fella, and good luck with your new toy

Eddie

[London Irish]

Tomorrow the big challenge for a new comer: a big hunk of brisket with friends and family coming around to try it out. The pressure!

Well......how'd it go?

[Chalkz]

Update:

15 guests, 7lb brisket, 4 chickens and 20 sausages later ...

Went surprisingly well - Sat evening rub onto brisket - 0430 Sunday brisket out of fridge - 0500 BBQ lit ( 2 attempts to get chimney going! Trying not to wake neighbours - think I might be a BBQ Ninja) - 0600 (up to temp - 250 F) brisket in (2 x chunks of hickory) - basting every 2 hrs or so - 1100 hrs 4 x chickens in below beef (soy sauce and oil rub) 2 x apple wood chunks - panick as brisket slow to get internal temp up - emergency action = into oven (160 C) for 50 mins - up to 195 F and back in BBQ - 1430 hrs beef and chickens out - wrapped in tin foil to rest - sausage grilled on gas BBQ until almost cooked - into smoker ( 1 x apple wood) for 30 mins ... All served at 1530! Great feedback - even had then pink smoke ring around the beef! 2000hrs snoozing on sofa knackered ...

Next ... A gert lump of pork!