British BBQ Society Forums

Hi all

I'm relatively new to smoking having only bought a Pro Q Frontier earlier this year. I even met Eddie with my Scottish wife at the recent Big BBQ event in Essex. He very kindly let us taste some of his amazing pulled pork and gave us a jar of Butt Rub. He also turned me onto the Pitmaster IQ which I'm waiting on being delivered soon.

So far I've managed my own Boston Butt, Ribs, chicken and sausages. Beef Brisket is on the menu next so waiting for my Pitmaster to arrive before I do that. can't believe it took me so long to try this way of cooking. No more burnt burgers us thanks.

Always up for any advice or new recipies and will post how my Pitmaster goes when i get it. Great website guys, keep up the ghood work.

Greg

Welcome! The Pitmaster IQ is a cracking piece of kit - you'll enjoy it! I'll be posting up a brisket run using it sometime over the weekend in the beef section based on the Wicked Good BBQ good recipe.

LOL - beware of anyone you gives you Butt Rub

Welcome Greg,

A fellow South East Londoner (spent a lot of my life in S.E. London before returning to Kent).

Not sure whereabouts you are in S.E.L. but if you're planning on brisket, I can thoroughly recommend Dennis' of Bexley.
Their beast is second to none, McDuff truly magnificent!!!! Expect to pay about £7-8 a kilo though (worth the money IMO).

Let us know how it goes!!!!

John

aris wrote:LOL - beware of anyone you gives you Butt Rub

Depends on who is offering

Welcome to the forum fella, glad you decided on the pitmaster iq. What part of south east London are you from, as that was my old stomping ground.

Regards eddie

Hi all

I actually live in Bexleyheath and Dennis of Bexley is just down the road. I've bought all our meat there so far and their ribs are amazing.

I also got my Pitmaster IQ last weekend but not managed to use it yet, blinking weather. Plus I also got the power adapter Eddie mentioned in one of your posts, thanks a lot for that one.

i saw a good recipe for Brisket the other day and also what looked like a great BBQ sauce. It suggested mixing in the cooked beef with the sauce once it was ready and serving like that. This sounded lovely but what do you guys think? Keep it clean and just add sauce on the side, or mix it all to serve?

Thanks guys.

True Texas brisket dont have any sauce, if you have any it would go on the side. But I like to glaze the brisket 30 mins before the end. Here's a vid from utube http://www.youtube.com/watch?v=WuEAlwsFyJ4 This is just one of thousands that you can find. The amount of info that you can find on utube is amazing, might be worth taking a look at a couple to give you some idea of what you want to do.


Regards

Eddie

Greg,

another little local gem of a butchers is Richardson's in Dartford, a long established family butchers that sell superb produce at good old fashioned prices....

Their pork is from Plantation Pigs in Surrey...try it!!!!!!


http://richardsonbutchers.co.uk/

Welcome to the best kind of cooking,nothing better the smokers with ribs or brisket. I am smoking ribs later.

As for brisket its harder but can be down ifyou follow the rules of slow and low heat. Here is my own good link




http://www.thebarbecuemaster.net/barbecue-brisket-recipe.html