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Thanks guys, Dwain yeh I just rushed the ribs only 3.5 hours total time and think my temp may have dropped a bit low on occasion too. The brisket wasn't trimmed as it didn't really have much fat on the outside! I'm wondering if the British butcher had already trimmed it!

Well hi all, Been using the forum for the last couple of weeks to start and understand how proper BBQ works. In the UK a typical BBQ might be a couple of frozen burgers and some sausages that are still raw in the middle but black on the outside cooked on a BBQ during our one week of summer :)...