Recent content by Jambo

On page 1 Max posted up a rub recipe...trying it tonight....unless you can divulge one..??, looking for a different one from mine

Not quite sure what happened on this thread.. :) .but thanks for the rub recipe above anyway...!! Trying it out on my pork shoulder tonight and will let it sit for a couple of days and will throw it on the smoker on Friday.... And good day to y'all as well...

:D...thanks Max, if Mickey and Minnie ever find themselves down on their luck and have to relocate to downtown Detroit then I may find myself in that area :p...but until then... Will report back if I find any good places in Orlando, flying over tomorrow morning...

OK folks, we are heading over to Orlando in 2 days time from rainy Scotland and looking for a good BBQ place whilst over there, anyone any ideas of a good pig-out joint for us to bathe in the BBQ glory please? EDIT - OOPs, may have posted in wrong part of forum.....doh.!!

Thanks for the replies guys...the pork shoulder I get in Edinburgh is boneless, will it be worth trying to get bone in..?, much taste difference..? If I persevere with the pit at 200 - 250 then the internal temp of the meat will reach 195-200 ish..?....without me stripping out the water tray...

Got one of these... ProQ Excel 20 BBQ Smoker | MacsBBQ - Innovative Smokers Fuel was a good load of coco shell briquettes [down to last 4 bags] and topped up with some restaurant grade lumpwood, temp on smoker was around 200 - 250 for the whole cook but meat doesn't seem to rise above 170...

Well...this was the best yet....got the smoker up to 200 - 250 for around 6 and a half hours, internal temp could only get to 185 after that time and it had come off.....best tasting one yet though, would like to have gotten the temp up to 195 ish but ran out of time...hope the pics show OK...

Super, ta very much...will give it a try. It's a small Brisket pot roast....cows ain't that small here in Bonny Scotland......!! :D

Right good folks....need some advice for a brisket. Got a little 1.5 Kilo brisket that I want to try at the weekend, looking for any tips on rubs - woods - cooking times / methods please. Never done a brisket yet....thanks in advance

Ok Folks, got some nice duck breasts here and looking for ideas on how best to smoke / grill them please..? Thanks.

Oh man...stop it.....please, that looks the business. decision made, that's going in at the weekend, will post up pics Thanks again...:D

Appreciate the help buddy, cheers Your rubs may take a bit of postage time to Scotland..!!...so may try one of the rubs that a link on your post took me to. Wild Willes rub.... 9 parts fine ground paprika shopping list 3 parts fine ground black pepper shopping list 3 parts salt shopping list...

Cheers fella...any idea what to do with it...??? :) May just imagine it is Brisket and do it with a recipe / rub from somewhere in this forum......was having such a good weekend as well doing Ribs and a ham successfully until I noticed I bought the wrong slab of meat for this weekend coming..!! :(

Well chaps...I am a Muppet...!!, when in Costco at the weekend I went to pick up a Brisket to do on the smoker....turns out I picked up a braising steak by misteak [see what I did there..?? :)] Anyhoo, any ideas what I can do with a braising steak?, can I do it the same way as a...

Just standard spare ribs Max....from Costco...tried with different rubs since and tried with just a sauce on them with no rub...all good Going for a brisket and a ham [gammon] this weekend......looking for tips on the ham [gammon] though.....any idea of a good recipe / smoker times....not read...