Another piece of advice - I find that the BBQ briquettes can leave an "petro" after taste on long time cooks. Use natural wood charcoal both for the smoke taste and I have found that it tends to have a longer burn time than briquettes.

Also soak your hickory in water for a few hours - take out and let the exterior dry so that it "smoulders" not burns. In the end the smoke should be a sweet smell. If you don't want to soak it in water (or beer, bourbon, rum, etc) place the wood into an al foil pocket sealed up and poke a few small holes in it so that the low Oxygen causes it to smoulder.

Best woods for smoking are all hard woods so hickory, apple, mesquite, almond, olive and even jarrah makes great smoke tastes. Jarrah is a very strong flavour so be less generous with it.

If smoked properly the meat in the end will be pink but cooked which is a sign of a good smoking effort.

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[COLOR=Black]Liberty GT Spec B tuned 240 HP & 372 Nm at the hubs.[/COLOR] "Instead of banning high performance cars - ban low performance drivers"

Thank you,

I have bought real charcoal, i was only using the other stuff to do the first burn.



Was going to smoke the hickory i bought but i like the idea of wraping them and letting them smolder.

Apreaciate the advice and will take some pics of the food.

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[I]Personal chef[/I]

Meaty goodness.

Christmas eve i made up a couple of different dry rubs and had them sit on the meat for about 6 hrs. I also made a mop sauce to baste the meats every hour. 13Kg meat went in.

COOKING TIME 9HRS!!!!

Got up at 1am on Christmas, these are the results.


This is 2 beef briskets and the pork shoulder (butt)



this shows the beef spare ribs, photos of the meat going in 0hrs cooking.


this is what they look like 5hrs into the cooking

8.5 hrs of cooking here are the results


pork shoulder and beef ribs


one of the beef briskets.

and the final result (ribs)




so yeah the meat went down a treat, only had half a brisket left with 23people getting stuck in.

im keen to do another bbq.

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[I]Personal chef[/I]

Fark yeahhhhhhh!!!!

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Mint thread and final result!!

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Fuck your signature

oh yeah, my mouths watering at those pics great result when everyone fully tucks into it hey

Great success

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There's a hoon in every Typhoon

Nom Nom Nom ... Another P-ditty BBQ rib master on the way

Looks excellent!

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[COLOR=Black]Liberty GT Spec B tuned 240 HP & 372 Nm at the hubs.[/COLOR] "Instead of banning high performance cars - ban low performance drivers"

Tried to think of something original but that about sums it up

I'm keen to be at said other BBQ

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[SIGPIC][/SIGPIC]

^^^WHS - can I put in request for pork ribs and shoulder

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[COLOR=Black]Liberty GT Spec B tuned 240 HP & 372 Nm at the hubs.[/COLOR] "Instead of banning high performance cars - ban low performance drivers"