Reddit reviews Meathead: The Science of Great Barbecue and Grilling

Meathead: The Science of Great Barbecue and Grilling

I would probably be tempted to dry brine 24 hours in advance and prep a custom rub with no salt to balance out. Have been pondering doing a low and slow BBQ goat recently on my Kamado using some of the principles in the Meathead book - albeit he doesn't cover goat specifically, but does cover stronger meats like lamb.

There is an amazing restaurant in London called the Smoking Goat which does a Thai Smoked bbq goat, definitely the best goat dish I have ever had.

I haven't read it, but I've heard Meathead's book is a great resource: https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling-ebook/dp/B01FX1AUNC/ref=sr_1_3?keywords=bbq+book&qid=1568476341&sr=8-3

EDIT: I will say that if brisket is your number 1 priority, you probably won't get better than Franklin for guidance. I love brisket, but I also love pork so I like to venture out a little on that front.

Get yourself these

ThermoPro TP-08 https://www.amazon.co.uk/dp/B014DAVHSQ/ref=cm_sw_r_cp_apa_i_E9taBbJQBG3Q4


Meathead: The Science of Great Barbecue and Grilling https://www.amazon.co.uk/dp/B01FX1AUNC/ref=cm_sw_r_cp_apa_i_G-taBbQDC8G73

And some lumpwood charcoal. I use this from b+q https://goo.gl/images/Q2VnFn its much better than briquettes. Got some briquettes from Aldi recently that were crap.

Have some of the coals lit and some next to them unlit so the fire can spread. Get the fire going hotter and use your air vents to bring temp down.

Bellows can help if fire needs to get hotter https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F123015384129