Thanks Dave. Helpful for todays cook. Good to see content from UK using the meat that we can actually buy easily. Cheers!.

I recently tried some without removing the fat cap/membrane on top. I completely rendered it down so it was brown and gooey. Was amazing. 275-300f ~6 hours for a plate of short ribs. Maybe the fact I used an offset helped as it cooks top down. I also didn't wrap until after the full cook, 4 hours rest at 150f in the oven. Won't ever remove the fat cap again. Bark was amazing.

The weber summit is a beast 😊

YUMMY!!!!!

Another good one Dave!!

Hi, another great cook mate, I noticed you put the meat in before the smoke had settled down, I find I have to bury the wood chunks and leave the bbq a good 45 mins before the smoke settles. Otherwise I get a bad taste from the smoke. I’m guessing you’re not finding this to be the case. I use Weber briquettes for long cooks, could using lump make a difference.

Triggered to wen u used foil, i use it to lol, i also started my smoking journey months got great deal on aldi kamado n year good luck on your journey Dave