Recent content by londonfog

Cant wait to see the outcome on this!  Out of curiosity - why do you prefer not to use the point?  I always find the point the best cut of the brisket, but I see a lot of people tend to use just the flat. Thanks

Thank you guys!! It WAS a long time just for some steaks but nothing beats that flavour and juiciness! So unique compared to regularly cooking a steak!

Hey guys! So I was at my local store and found some really nice looking organic rib eye steaks. I thought I'd two of them a go on my smoker as I hadn't used her in a little while and it was great weather.  I used a salt / pepper dry rub, and aimed to maintain the temperature at 300f or just...

Wow thank you guys for all the compliments! It really means a lot.  Over here in London UK, Beef Cheeks are quite common at our local butcher shops. Usually, our butchers get whole carcasses in every day, and so you can find almost every cut that you need. Beef Cheeks are quite popular in...

Thanks for the compliments guys! Beef cheek is a different texture - its very soft and gelatinous when tender. Very rich. I really recommend people try it at least once. Great cut of meat. 

Hey guys,  Had a lot of trouble with temperature control on this one, but ended up coming out BEAUTIFUL! Really happy since we've upgraded to our cheap off-set smoker last week (we were using a regular BBQ grill before - after using this offset, I dunno how we managed to pull it off with that...

Sorry guys, only managing to post results now.. AND IT WAS PHENOMENAL! WOW! Easily one of the bets things I have done so far!  So, I smoked it for around 5 hours on 240f-300f.  It just absolutely FELL APART - just what I was looking for, and was INSANELY juicy! Wow! I definitely recommend...

Just giving an update: it's been a total of 2.5 hours. I wrapped the steak at the 1.5 hour mark and so it has been wrapped for an hour. It looks delicious but still not fall apart tender.  Will report back with photos once done.

Thanks for the advice man! Wow then im WAY below - been cooking it at 200f. Had some serious issues as I ran out of fire starters for the coal and had to go down to the store to get some - chamber temp went all the way down.  Will bump up the temp and see how its doing!

Couldn't keep the smoker waiting so I went ahead and shoved it far side of the smoker at 200f unwrapped.... Going to see how it looks in an hour. 

Wow, thanks for sharing! Such an amazing cut of meat. The way you described the point when it first came out the smoker - must've been incredible! Got me a tiny Wagyu chuck steak I'm hoping to smoke on the grill, lol. We'll see what happens. 

Hey guys! I'm still somewhat a newbie to smoking so I'd appreciate any help. Couldn't find any info on this particular cut on the forums. I wanted to smoke some beef short ribs today but the store was sold out of it. So, I came across a Wagyu Chuck Steak that seems to be marbled nicely! I...

Hey all!! New here! Greetings from London UK! I gave an introduction on the Roll Call section of the forum, and Smokin Monkey directed me here! Great to see so many in the UK on here with a passion for BBQ!  We are 26 year old twin brothers who have a huge passion for American style BBQ. We...

Hey buddy! Thank you for the very warm welcome! So great to see other pitmasters from the UK here on the forum, and amazing to see you guys are already holding events! I had a look, looks like a great time! I will go have a look around the UK-dedicated sections and introduce myself. Keep smokin' 

Ah, I see, thanks for that! Very interested to see how they come out, sounds delicious!