My wife bought me a Brinkmann Gourmet smoker a couple of years ago, and it was a brilliant introduction to the world of low and slow cooking. I smoked many a brisket on it, with wildly varying results. All I had was the Brinkmann, and a simple temp probe for the smoker / meat.
This year I received my first proper wireless temp monitor with two probes - one for the smoker, and one for the meat, and it drastically improved my results. The Brinkmann wasn't up to the tasks I had planned, so I bought myself a Webber 57cm Smokey Mountain, and a Webber 57cm Mastertouch Kettle. I couldn't believe what a difference they made! So much easier to regulate the temperature, and the results are outstanding every time.
Since they got delivered, barring the unrelenting period of torrential rain we had in the UK, they've been used 2-5 times / week
Here's a few images:
The first time the sun came out I removed the spare pieces of meat I had in the freezer, and got cracking with some beef short ribs and a couple of small pieces of brisket on the Brinkmann
The short ribs were incredible; like brisket on the bone. First time I've cooked them, and an instant favorite
That brisket didn't last long, so the next weekend I had to do another!
Incredible the next day with some melted cheese on top
It soon became clear that it was time to upgrade the Brinkmann, so I ordered some new toys
First up was a lamb shoulder with the neck attached. Damn shame I didn't get a photo before I pulled it. Absolutely sublime! I used a homemade rub consisting of demerara sugar, cumin, cracked black pepper, garlic salt and a few herbs
Another brisket [no finished photo], and a burger from the previous nights BBQ being warmed up for breakfast
I tried my hand at a full rack of spare ribs [including the belly] next. I've always struggled perfecting ribs, but the WSM didn't let me down!
Next up was Beer Can Chicken. Again, I'd struggled to keep it moist whilst getting really crispy skin, but this one was perfect
Plenty of space on the 57cm Kettle
And always time for standard BBQ fare
I then heard the Bunch of Swines BBQ team were running low and slow smoking courses, and decided I had to attend. Ed and Emma were fantastic, and I'd highly recommend the course to anyone who's interested in this sort of thing. Even though I'd self taught myself a lot by experimenting, the course really opened my eyes to things I could improve on, different equipment and techniques, and things I hadn't even considered. I took my Dad along, who has always been a sausage & burger BBQ chap, and within half an hour he was at the front for every demonstration!
Here's a few images from the course [and yes - we did get to eat everything that was cooked!]
Beef short ribs and pork belly on their Yoder smoker. Awesome bit of kit, but way out of my price range
Epic brisket!!!
And this Drum Smoker is next on my "need to buy" list. I just have to convince the wife first
