- Jul 4, 2017
- 10
- 10
Not sure this is new-thread worthy but I'm quite excited about it! Going to do my first boston butt this weekend. Reading around it sounds like pork is a good meat to start with as it's less heat sensitive. Desperate to try some beef short ribs and brisket but I will demonstrate some patience until I'm able to keep the temp where I want it.
Shopping List:
4kg Aussie Heat Beads [£6.29 a bag]
57cm Weber Kettle [£40, second hand but barely used. Thanks gumtree]
2kg Boston Butt [£20 Ouch..London prices and from a butcher Gordon Ramsey goes to]
British Oak - I couldn't find a seller close so got some from Amazon this time around []
Inkbird IBT-2X [£25 Cheap bluetooth dual probe thermometer]
Going to use the "Fette Sau" dry rub, I ate at their restaurant in NY and it was fantastic. http://www.epicurious.com/recipes/food/views/fette-sau-dry-rub-56389836
Expect it will take 6-7 hours. Weather looks a bit sketchy, I assume a little rain here and there wouldn't matter too much if I leave the smoker under a tree. Also wondering how a cold day will affect the temps, may need to open up the vents a little more than usual?
The weber I have has 3 unique vents on the bottom, rather than the one handle that controls them all. Does anyone have any experience with this model with regards to getting the temperature right?
Shopping List:
4kg Aussie Heat Beads [£6.29 a bag]
57cm Weber Kettle [£40, second hand but barely used. Thanks gumtree]
2kg Boston Butt [£20 Ouch..London prices and from a butcher Gordon Ramsey goes to]
British Oak - I couldn't find a seller close so got some from Amazon this time around []
Inkbird IBT-2X [£25 Cheap bluetooth dual probe thermometer]
Going to use the "Fette Sau" dry rub, I ate at their restaurant in NY and it was fantastic. http://www.epicurious.com/recipes/food/views/fette-sau-dry-rub-56389836
Expect it will take 6-7 hours. Weather looks a bit sketchy, I assume a little rain here and there wouldn't matter too much if I leave the smoker under a tree. Also wondering how a cold day will affect the temps, may need to open up the vents a little more than usual?
The weber I have has 3 unique vents on the bottom, rather than the one handle that controls them all. Does anyone have any experience with this model with regards to getting the temperature right?