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That little membrane bit on the bottom right. Would you rip it off or leave it? The fat on the left. Trim down or let it dissolve with the cook, offering up its fatty porky goodness? (For my UK friends these were St Louis ribs from John Davidson’s)

So i've trimmed fat and rubbed my brisket, but I'm still confused over which is the flat and which is the point end. The first photo below is fat-cap side up. It is thicker on the right hand side, and there is a "flap" of meat which I have lifted in the second photo on the right of the brisket...

Just made up my rub for tonights smoke but before I apply it I want to know if I have over-coffeed it. I asked a friend what they can smell the most of in the rub, without knowing any of the ingredients I used and her first answer was "coffee?". So now I'm a bit concerned! Apologies to all...

Hi all Been a fan of smoked meats for a number of years and as soon as I got back from a cross-country trip to the US last May, I bought myself a Weber smoky mountain (18.5") and have done many racks of St Louis ribs, two pork butts and chicken. All have turned out incredibly well with more...

Hi all Relatively new to the world of smoking. I've tackled ribs and chicken many times last summer, but this year wanted to go one step further and have just taken delivery of my first beef brisket. It's a large Australian grain fed brisket from Tom Hixson (im from the UK) and i'm having real...