Good to know Dave, I’ve just remembered that the bricks and mortar store behind Weber Barbecue's at Dawsons Department Store are really close by so will try them alsoRiverside always have a good Weber range, but that doesn't mean you'll get the best discount there.
If anyone sees a good deal on a q gas (1200) let me know pleaseThose Webber q are regularly reduced and i love mine for a quick bbq also great for taking to the beach won’t feed loads but so easy to use Paid under £130 for mine and use it loads, maybe you need something bigger though
Things I will do differently next time would be to let the meat come up to room temp before putting it on the grill (didn’t have time today it was all a bit last minute)
I did my first small brisket on the Kamado today, I did a whole chicken last week that was very nice but thought I would try some brisket today.
I wasn’t expecting great results and was just trying to get some practice.
Firstly I put a rub on the beef (one I bought online consisting of brown sugar, onion powder l, garlic powder, sweet chili and paprika)
I got the kamado up to a temp of 230F using lump wood and a few pieces of apple wood (using the ink bird not the dome reading) and put the meat on the grill and monitored it from the comfort of the couch.
I needed to adjust the top and bottomvents on the kamado a few times to try and regulate temp but to be honest it was only small adjustments and it generally held a consistent temp throughout the cook and probably would have been fine with no input from me at all.
About 4 hours in the temp levelled out at about 145F and from my limited knowledge and taking a leap of faith I declared this the ‘stall’ and wrapped it in foil with some beef stock for a further 2 hours to a final temp of 195F before resting for an hour.
Things I will do differently next time would be to let the meat come up to room temp before putting it on the grill (didn’t have time today it was all a bit last minute)
Reduce the temp after foiling the beef to try and get it a bit softer and also rest for longer.
Overall though it tasted nice and was relatively moist and soft but by no means perfect and I think I can improve next time, but I guess that’s what it’s all about isn’t it
Yeah I wouldn't touch version one with a barge poll so long, if I nudged it, it would hit me in the back. I seriously wonder what their testing involved, it certainly didn't involved filling the hopper.I’ve been ‘experimenting’ with brisket on my WSM. Some come out quite good, others tuff as old boots, finished them off in chunks in a chilli. Smoke them for 10hrs too.
I‘m waiting for Weber to bring out the mark II of one of these Weber Smoke Fire
Yeah I wouldn't touch version one with a barge poll so long, if I nudged it, it would hit me in the back. I seriously wonder what their testing involved, it certainly didn't involved filling the hopper.
Weber's pricing is all over the place. To get a good value, but very flawed pellet smoker you have to pay "just £1500" for the big version. But their top end Summit Charcoa ("just a double walled MasterTouch) it's £1700 with no side table. Crazy
Which did you go for?
wowbbq.co.uk were always one of the cheapest I could find when looking for a Genesis.Thinking I might invest in a Weber gas bbq when the Autumn Sales hit as to compliment the charcoal, any pointers where to start looking online?
Love mine big joe for the win tbh!! So many ppl buy the classic and then wish they went bigger lolLooking great mate I’m window shopping joes all my spare time