Hi
Didn't know where to put this, but thought this was as good a spot as any.
I haven't fired the Weber Magnum up for a while, but decided it was now time.
Kicked it off at 11pm last night and put a CG brisket in. Brisket had been marinated in apple cider vinegar, red wine and spices like garlic, onion, pepper and salt. I then dried it off and put a home made rub on it. The rub is predominately pepper and sweet paprika, with onion, garlic, coriander, and a bit of chilli.
Then I put two small pork shoulder roasts I got from Woolies. I didn't get a chance to get a bone in butt from Toodyay, so these will have to do. They were 15 hours marinated in apple cider vinegar and spices. I didn't rub these, just mopping them with the marinade - and yes, Wazza, I boiled the marinade before putting it on.
I went to bed at 12 midnight. The Maverick (yes the same one that kept everyone awake at the Pork and Cider comp) worked beautifully and woke me up at 5am to put some more heat beads and wood in. Back to bed till 7.30am.
Got up and put two chickens on the top shelf and painted them with some Peri Peri sauce.
All still going. Magnum sitting nicely between 200 and 225f. I will get the Pork out soon and crutch it to bring it up to 190f. The brisket is still only at 149f.
Can't take photos inside this thing so will have to rely on words to paint a picture.
Plenty of meat to eat this weekend, especially considering we are having fish Taco's for tonight's dinner. Got a big fillet of dhufish to use and home made corn tortillas.
TA
Grant from Grass Valley