We’ll see. The flat on the bit in the cooker is really lean and yes, I guess it is all about that. Not sure yet whether the local meat is any lesser quality than that from T&G…
You don’t mind it dry-er, I like it moist and I want to learn to cook it like that. More faff is better than millionaires USDA prime when you’re skint! I have my doubts that the flat will be oozing, you can’t put in moisture that isn’t there in the first place…
Its very difficult, even when you sous vide meat in the perfect environment you get moisture loss (it fills up the bag). To get something like the flat tender it means getting it up to a temperature high enough and holding it there long enough. The lower and slower you do that in theory the lower the moisture loss.
I must admit though, I’m still not that bothered on brisket, it just seems to end up like roast beef, which is amazing considering the joint you start with, but still.
The BBQ I enjoyed in the states as all the different sauces and rubs and huge varieties of flavour, ribs and pulled pork are nothing like a roast pork joint 
A bit of salt and pepper on a bit of meat and then smoked is all a bit bland.
I’m the other way around and think the Texans have it right. Salt and pepper only and cooked low and slow. I love burnt ends but then everything would taste great with super sweet caramelized bbq sauce all over it. 
I love all of it but to me beef is king and brisket is the most flavourful cut.
Yeah Texas BBQ wasn’t really a thing while I was in the states, or I was just in an area they refused to acknowledge it.
Reading the British BBQ books its all very similar too, but it all just seems to end up like a Sunday roast which is full of meh for me 
There is a lot more than sweet BBQ sauce, that’s pretty much one region. Carolina styles are amazing and no sugar in sight.
If beef is king, I will have rib eye steak thanks. (Or a berder)
even with vac pack?
Yes even with vac pack.
Food lab to the rescue.
It just ends up in the bag.
that sounds interesting, one of the reasons I think sauce covered BBQ is meh, is due to the excessive use of sugar…way too sweet for my palate
Your standard BBQ sauce, is basically Kansas City style sauce and pretty horrible. Which is why I end up making my own. Most BBQ sauce at the good places and competitions etc was far more acidic which cuts with the fatty pork 
Yes, a proper rib eye is hard to beat.
Off at 85°. I found it hard to separate the two muscles, fucking hot and difficult to see where the seam of fat is between them. Not sure I’ve done it right but anyway it is absolutely oozing, the others I have done haven’t been quite like this at this stage. This is before separating:
I have just had the best roast beef (brisket) ciabatta sandwich ever. Slathered in English mustard.
The dog is going mental over it.
Whole chicken on ours today, nothing low and slow, just seasoned it and cooking it over coal like a roast, but a bit better.
Hoot hoot
5:30 am
8 hours later…
Oops, did it turn out like your mince pies?
It was only alright, bits of it were good but lots was a bit dryer than I wanted.
Millionaire beef time.
