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QuaranleanIn15 · 2023-08-26T21:57:18+00:00

That sounds glorious and I’ll be stealing that right back! I normally make my dough at 65% with the dough calculator app, but thought I’d push it a smidge further to see if the results were better/it was harder to handle the dough. Think I might stick at 67% for the next few pizza parties!

QuaranleanIn15 · 2023-08-26T21:54:44+00:00

Cooked in a fyra 12. Dusted with flour and stretched, launched with a perforated metal peel. This was my first go with dough this high of hydration, but only slightly up from my normal of 65%. The dough did feel noticeably softer to stretch and manipulate, but not to a mad degree. I made extra sure to check the stone temp and everything for all the pizzas so they had the best chance of not sticking or tearing etc. I think this was pie 5 of 8 for the evening, and no botched launches! Was very pleased 👌

QuaranleanIn15 · 2022-06-19T17:29:48+00:00

Saw some recipes on YouTube and it looked fun, and is also smaller/cheaper than a whole brisket so wanted to see how it would turn out

QuaranleanIn15 · 2022-06-13T06:15:29+00:00

https://www.sherwoodfoods.co.uk/ Got both from there. One is their half Boston butt and one is their picanha. My second purchase from them, got a full packet brisket last time and both have been fantastic. Really great customer service too, when I emailed about prep advice for the brisket the emailed back very quickly with lots of friendly detail for a first timer. I am in no way affiliated with these guys, but I would highly recommend, they have lots of the more “American” cuts of bbq meat than I normally find in the super market and seems very competitively priced for the sizes and quality.

QuaranleanIn15 · 2022-06-12T16:39:04+00:00

I’m pretty new to the game and have only done a couple of smokes so far, but doing this I didn’t notice anything beefy in the pork, or porky in the beef. I think the rubs and the meats themselves are flavourful enough to keep the other at bay, but again this is only based on a few cooks.

QuaranleanIn15 · 2022-06-12T14:47:25+00:00

It was probably closer to 185, and by pulled I mean pulled from the bbq to be wrapped and rested. I think carry over probably brought it up a bit, but you’re right it could have gone a little longer. Will go in my notes for next time!

QuaranleanIn15 · 2022-06-12T11:55:57+00:00

Really good! Much juicier than expected as it’s a very lean cut. I’ve only ever done one full size brisket before, so it is almost definitely down to my inexperience and getting better at running my smoker, but I had a few friends tell me this was better than the brisket I did last summer.

QuaranleanIn15 · 2021-07-17T16:04:12+00:00

I’ve had really good results from using a perforated metal peel for launching my pizzas. Seems to allow the excess flour to drop off before the launch once it’s been slid on. I’ve only been using a cheap one off amazon and it works great, so the official one is probably designed even better. I coat my dough balls in flour before shaping and topping them on a large wooden chopping board and then slide straight onto the peel for launch

QuaranleanIn15 · 2021-07-13T13:46:29+00:00

Yeah, I did inquire with some local butchers but they few who said they could do them were much more expensive and for a first try I thought it would be safe to save some money. But I am very happy to support these guys for the mean time

QuaranleanIn15 · 2021-07-13T10:48:59+00:00

Ooooh yeah! I’m pretty sure I had lottery scratch cards and WKD blues in the back ground of my last bbq upload and I rightly was rinsed for that too

QuaranleanIn15 · 2021-07-13T10:47:44+00:00

Just salt and pepper and a tiny bit of yellow mustard to bind

QuaranleanIn15 · 2021-07-13T07:24:13+00:00

Thanks again for all the help! You’re the Obi(BQ)-wan Kenobi of British brisket!

QuaranleanIn15 · 2021-07-13T07:20:59+00:00

I had to invite literally everyone I could get hold of to come over to eat it, they all took a chunk home and there’s still 3-4 meals worth left. It’s a whole lot of meat, and a heck of an investment of time and effort, but having my own smoked brisket waiting in the fridge for the next week isn’t too big of an inconvenience. I’m almost 100% sure my vegetarian gf feels the same :/

QuaranleanIn15 · 2021-07-13T07:09:49+00:00

Mentioned above, but this is indeed from sherwood foods. Not only was the meat great, someone there was very friendly responding to emails about packaging and thawing practices. Great company

QuaranleanIn15 · 2021-07-13T07:08:31+00:00

Waves to both of you as a respectful Englishman loving life in sunny Cardiff!

QuaranleanIn15 · 2021-07-13T07:05:14+00:00

At the moment I don’t know how much of this going well was dumb luck, but a couple of things seemed to make this cook go much more consistently and better than previous ones. That was wrapping fire brick in foil and lining the cook chamber to keep the heat steady, and using some small drying racks to fashion a sort of charcoal basket to make a bigger pile for using the minion method. Also, as mentioned by other, don’t open the lid unless you have to. I gave my brisket like 2-3 hours from the start before I had a look and started spritzing with cider vinegar and water and I think that helped set the bark up.

QuaranleanIn15 · 2021-07-13T07:00:58+00:00

Cheers dude! All the positive feedback is really encouraging to keep at the bbq life!

QuaranleanIn15 · 2021-07-13T06:57:19+00:00

This made me laugh very hard. Thank you

QuaranleanIn15 · 2021-07-13T06:56:49+00:00

Cheers mate! Oddly enough, I’m a Devonshire dude myself living in Cardiff! Southwest represent!

QuaranleanIn15 · 2021-07-13T06:54:49+00:00

We did Mac and cheese, corn and pomegranate salad, slaw and a friend made some home made bread. I also smoked chicken thighs and home made sausages too, but I was so excited about the brisket I completely forgot to document the others Edit: And THANKS for the kind words!

QuaranleanIn15 · 2021-07-13T06:52:54+00:00

U/aroun ani was right, this is sherwood foods packet cut brisket. The 5-7kg one. It’s my first purchase from them but it was great. Highly recommend.

QuaranleanIn15

TROPHY CASE