WTF is a “Sharing Steak” when it’s at home?
400g or 500g is like, just a decent portion. No fucker is getting any of my steak.
After…
3kg lump of local pork. Total of 2h 20m in Weber.
“Classic” indirect method.
In @ 230 degs
Whiskey barrel oak @ 40m bringing temp down to
170 degs for 1h 40m.
Rested for 50 minutes.
Smokey, moist and intense. Crackling to die for.
Possibly the best pork I’ve cooked 
Looks wicked. 
Does anybody know the welfare standards for USDA beef?
Awful 
Think I’ll give it a miss then.
Its not hard to look into the suppliers though. Just find one that suits.
What’s the early verdict on the Louisiana Grill? Is it cheaper in store than the website?
£575 in store. I’m happy with it so far.
The only thing I would caution with it, not something I am that worried about, is the fuel use is about 1kg an hour at smoking temp. At £17.99 for 9kg it could get expensive.
I am trying some new pellets that were £30 for 27kg delivered, they seem as good as the Traeger pellets and if you buy more bags it gets cheaper.
That looks fantastic, how long was the cook?
5 and a half hours, then I separated the point and wrapped in foil, 2 hours in foil, rested the flat while I chopped and coocked the burnt ends another hour.
So 7.5-8 hours total.
It’s different with British beef, to get to the right tenderness I think it ends up a little dryer, which I prefer I think, it’s been a while.
I may try separating the muscles tomorrow, I have a fair bit of the flat on the piece I got earlier. What temp did you cook it at?
120c/250f
The pellet smoker has a fan so I think it’s basically a pellet fired cheating oven.
I don’t like it.
There must be something we can do to the controller to impede its performance but make it a greater smoker.
I’m following the "8-hour super wrapped brisket recipe in Low And Slow by Neil Rankin this morning, which is specifically for British grass fed beef. The idea is to completely eliminate the stall and tightly wrap in foil, cling film and foil to stop it breathing.
I’ve just taken it off at 5 hours:
Wrapped in 1 layer foil and five layers of film: …and a final wrap of foil…
From here the plan is to bring it up to 85° internal, remove from the smoker, split the 2 muscles and re-wrap individually. The flat is then finished off in a very low oven and the point goes back on the smoker. It’s then rested/ cooled to 60°. I’m stoked, it was oozing when I took it off just now and smelt awesome!
Foo-tastic!
Yes, has major faff. 
Kindle edition purchased. Not convinced its worth the faff though 
If anything is going to help its finishing the flat in the low oven, the flat I used had very little marbling in compared to the point. The point was annihilated at 150c for an hour after being cubed and it was still fine.