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  1. L

    Smoking brisket on 22" WSM

    Hi guy's, I have ordered my first brisket joint for the weekend. It will weigh about 2.5 - 3kg (5.5 - 6.5lbs) hopefully including the flat and the point. How long should it take to smoke at roughly 250 degrees? I'm picking up differing information from websites. Can anyone help me out?
    • LexB89
    • Thread
    • Replies: 23
    • Forum: Beef
  2. L

    Beef brisket on the bone or boneless

    Ok great. Thanks. Appreciate the help.
  3. L

    Beef brisket on the bone or boneless

    It might be a British thing. I think the rolled up flat thory is sound. I thought the meat was rolled and tied to hold it together when the bone was removed. Obviously not. I definitely want a cut with the flat and the point.
  4. L

    Beef brisket on the bone or boneless

    Ok. That makes sense. What am I looking at here? https://www.kimbersfarmshop.co.uk/Aberdeen-Angus-grass-fed-beef/beef-brisket/?gclid=CjwKCAjw26H3BRB2EiwAy32zhU-tbRxPiVKfSL2i16N7Ir3S3--vP3gw6_43BclOIhVlNsJbRPNQTxoCczcQAvD_BwE
  5. L

    Beef brisket on the bone or boneless

    Hi guy's, If I'm buying beef brisket to smoke do I buy boned or boneless? When I watch videos it looks like there is no bone. When you look at pictures of boneless brisket it is rolled. Which I don't want? Will the butcher's do a smaller cut of brisket still with the flat and point...
  6. L

    What knife to remove fat and rind from pork shoulder.

    Thanks for the help. I think I know what I need now. Appreciate the input!
  7. L

    What knife to remove fat and rind from pork shoulder.

    Hi guys, I want to get a knife to prepare a pork shoulder for smoking. I want to remove the rind and some of the fat Not sure what type of knife I need. Can anyone help me out?
  8. L

    WSM charcoal quantity

    Ribs still turned out good tho!
  9. L

    WSM charcoal quantity

    Hi guy's I'm cooking baby back ribs today. I followed the advice and it was all successful for 2 hours. I had the temperature stable at 250 for the first 2 hours and then it shot up to 290. Not sure why? I have only had 1 vent open just a little bit.
  10. L

    WSM charcoal quantity

    I'm working my way up to brisket. When I can control the temperature a bit better I'll have a go. A full brisket will cost me £50-£60.
  11. L

    WSM charcoal quantity

    Thanks! I'll have a look and let you know how I get on next time. What is it you like to cook? Ribs are my favourite so far
  12. L

    WSM charcoal quantity

    It settled between 290 and 310. I think if I had left the vents where they were when I started I possibly would have been ok. When the temperature got up a bit I only had 1 vent open a tiny bit. It ran like that for hours.
  13. L

    WSM charcoal quantity

    Smoked pork shoulder today. I still had it running too hot. I'm pretty sure it was just a lack of patience. I closed up the vents to start and added less hot coals as you guys said. The temperature was creeping up and I didn't think at the time it was going to get up high enough, so I opened...
  14. L

    WSM charcoal quantity

    Ribs from yesterday.
  15. L

    WSM charcoal quantity

    Thanks for the help. It sounds like the issues come down to having too many lit coals and not shutting the vents down early enough. I'll try that this weekend. Pork shoulder I think. I'm working my way up to full beef brisket.
  16. L

    WSM charcoal quantity

    The ribs were great! A good test of the new WSM. I had the water pan half full. I think I will continue to use the water pan with possibly more water as I think it kept the temperature down and surely it keeps the meat moist. I also think I should have shut the vents down earlier. I waited...
  17. L

    WSM charcoal quantity

    Hi, I just bought the 22.5" Weber smokey mountain. I'm in the process of my first smoke on it (Pork spare ribs). The plan was a 6 hour smoke. I was hovering on a good temperature and then got too hot very quickly. I have two vents closed and one not open much at all. I think my issue is...
  18. L

    Char-broil bullet vs Weber smokey mountain

    I just ordered the 22" Smokey mountain. Thanks for the help guys. Appreciate it. Baby back ribs on the menu next weekend.
  19. L

    Char-broil bullet vs Weber smokey mountain

    If I get the 22" do I need to fill it with charcoal in order to use it or can I partially fill it?
  20. L

    Charcoal briquettes vs heat beads

    I didn't realise it was a brand. What brand do you guy's get on best with? Something I can get in the uk would be good to know about.
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