BBQ planning - huge lumps of meat!

[Sway]

Having a barbecue tomorrow, smoking a 7lb lump of brisket and a 8lb pork shoulder.

I've borrowed a twin of my kettle bbq so am confident I can keep proper smoking temps for as long as necessary.

However, not sure when to kick things off. Usually do 3-4lb pork shoulders, with an hour per pound before pulling.

Does this apply to bigger chunks?

Also, the brisket is a lot thinner and flatter, so does that need less time. Each cut has it's own bbq so not an issue to fire up at different times.

Aiming to serve at 2pm...

Cheers,

Sam

(pics being taken for the bbq thread)

[SVX]

Crack on at early o'clock, and best of luck for the weather.

Seriously though, always start an hour before you think you need to with smoking.

[Sway]

I'm guessing a 5am start is on the cards then...

What about the brisket, aiming for Bodeans burnt ends style chunks of flaky beef goodness. Go for 8am, or should I apply the same rule and go for 7?

[mattdaniels]

Never done this before so have no idea. All id say is its not possible to overcook it is it? Just keep basting every hour so it doesnt dry out.

And get the pics up.

[Pete Franklin]

When I did a whole pork shoulder on the bone it took 16 hrs until it was ready for pulling. Think that weighed in at 8kg. I got up at 3am and served at 8.30pm

[Sway]

As it's pissing down with rain, I've got hem going in the oven...

I know I won't get a smokering, but then the cuts are big enough the majority of the meat would be uneffected.

They'll get transferred to the bbq at around 11am, ready for serving at 2pm (I hope!).

[Huntsman]

How do you keep a bbq burning for that long? do you have to add more charcoal during the day?

[calibrax]

Huntsman said:

How do you keep a bbq burning for that long? do you have to add more charcoal during the day?

You can, although easier to use the Minion method.

http://burninlovebbq.wordpress.com/2011/05/26/the-...

[Sway]

Yep, the rain has blown away, and they're on the bbq using the minion method.

I know after four hours cooking there was little point, but a big chunk of apple tree has been lobbed in with the pork, and a hunk of plum for the beef.

Weather forecast is for it to brighten up all through the day, so hopeful for a good result.

[Sway]

Mildly pished, but all went very well indeed.

Brisket was ready at one thirty, the pork at nearly three.

Actually worked out well as it gave time between courses, plus allowed a bbq free for burgers and sausages.

Pics tomorrow, the kids are in bed so time for more beer!

(Off work next week, bbq was for my thirtieth birthday bash, next week I have 'volunteered' to dig the garden...)

[escargot]

My advice when cooking any joints of meat us to cook to internal temperature and not time. You get more consistent results in my experience.