British BBQ Society Forums

Have you put the meat on yet? If not I'd stick it on as it'll also reduce the temperature of the BBQ

Thanks all, ive just eaten it. tasty and with a hint of smoke but very very dry.

No doubt because I struggled to get it below 300f for the full 8 hours. I didnt even add any more fuel.

wrapped it at about 180f for an hour and took it out at 185f ish.

next time amybe I should close my top vents half way, was just worried that would make it too smokey.

swebbo wrote:Thanks all, ive just eaten it. tasty and with a hint of smoke but very very dry.

No doubt because I struggled to get it below 300f for the full 8 hours. I didnt even add any more fuel.

wrapped it at about 180f for an hour and took it out at 185f ish.

next time amybe I should close my top vents half way, was just worried that would make it too smokey.

I think your problem with it being dry is that it wasn't cooked enough, personally i take my briskets upto 200f internal temp but i'll foil it at 160f, cooking at 300f is fine as i've been cooking them at 325f and they've come out great they just cook quicker

Also don;t worry about making it too smokey, briskets love smoke.

Thanks for that, I will try that next weekend, along side a pork shoulder. I always thought, dry = over done, seems that way with my ribs anyhow. I wont worry too much about hitting 300f.
Tasted nice though, like a well done piece for roast beef with smoke ring and bark.

Hi swebbo if it's not for competition taste will be the final arbitor, that and second helpings

Keith, competition or not, there is no more critical judge than a missus you have to convince the food was worth her fella sitting in the garden all day drinking beer and dodging other responsibilities

swebbo wrote:Keith, competition or not, there is no more critical judge than a missus you have to convince the food was worth her fella sitting in the garden all day drinking beer and dodging other responsibilities

So very true