- May 27, 2014
- 14
- 10
So here goes....
I've always been infatuated with American barbecue and simply cant get enough of the "good stuff" over here in the UK.
So last week I went out and purchased a Brinkman Gourmet Charcoal Smoke 'n' Grill on the basis that it was an entry level bbq smoker and was cheap enough for me to justify to the "Boss at home"!
I was told by the sales person that I would just need to purchase the smoker, a chimney starter, some charcoal briquettes and some wood chips. I was told that once I had assembled the smoker, I was to light up around 2kg / 4lbs of the briquettes and just let them burn away without touching until they died out a good few hours later (this was to burn off the manufactures grease?!). With that done, I went out and purchased some beef brisket (aporx 3kg / 6lbs) and a rack of pork spare ribs (aprox 14 ribs). The sales guy had told me that I would need to marinade the meat over night in a dry bbq rub, so I did. I was told to light aprox 5kg / 11lbs of the charcoal briquettes in the chimney starter and then transfer to the bottom pan of the smoker once they had gone grey and hot, put a handful of wood chips onto the coals. I was then told to 3/4 fill the water pan up with hot water. with all of that done, I put my brisket on the lower rack and the ribs on the top rack. I was told that I should leave the smoker alone for 5 hours without touching it and then all should be ready to eat.
After about 5 hours I opened the lid to find everything cooked alright but it was SOOOOOOO dry and tough, almost inedible.
I would appreciate any help / hints that anyone could throw my way please. I did want to do a bigger piece of meat or even a pork butt for a party next weekend but couldn't chance it if it turn out like it did this weekend!
Thanks in advance
Ben
I've always been infatuated with American barbecue and simply cant get enough of the "good stuff" over here in the UK.
So last week I went out and purchased a Brinkman Gourmet Charcoal Smoke 'n' Grill on the basis that it was an entry level bbq smoker and was cheap enough for me to justify to the "Boss at home"!
I was told by the sales person that I would just need to purchase the smoker, a chimney starter, some charcoal briquettes and some wood chips. I was told that once I had assembled the smoker, I was to light up around 2kg / 4lbs of the briquettes and just let them burn away without touching until they died out a good few hours later (this was to burn off the manufactures grease?!). With that done, I went out and purchased some beef brisket (aporx 3kg / 6lbs) and a rack of pork spare ribs (aprox 14 ribs). The sales guy had told me that I would need to marinade the meat over night in a dry bbq rub, so I did. I was told to light aprox 5kg / 11lbs of the charcoal briquettes in the chimney starter and then transfer to the bottom pan of the smoker once they had gone grey and hot, put a handful of wood chips onto the coals. I was then told to 3/4 fill the water pan up with hot water. with all of that done, I put my brisket on the lower rack and the ribs on the top rack. I was told that I should leave the smoker alone for 5 hours without touching it and then all should be ready to eat.
After about 5 hours I opened the lid to find everything cooked alright but it was SOOOOOOO dry and tough, almost inedible.
I would appreciate any help / hints that anyone could throw my way please. I did want to do a bigger piece of meat or even a pork butt for a party next weekend but couldn't chance it if it turn out like it did this weekend!
Thanks in advance
Ben