03/07/2026
American Brisket and bbq masterclass Barbeques and More Weber Store July 18th at 3pm.
Join Adrian Blomfield and Neil Dransfield founders of the award-winning BBQ Team, Double Barrel BBQ whose accolades include 7 Grand Championships, multiple Reserve grand championships, induction into the Australian Barbecue Alliance Hall of Fame 2024 and International Grand Champion team at the American Royal world series of Barbeque 2016 in Kansas City USA for our American Brisket and BBQ Master Class. This is a rare opportunity for the BBQ lover to learn how to cook the perfect brisket, pork, lamb and chicken every time using only the very best in Weber BBQ’s.
The award-winning BBQ team masters will chat all things meat selection, trimming, brining, rubs, smokers & cooking. Here's your chance to learn tips & tricks you won’t get anywhere else.
What's Included
A couple of Beers or soft drinks
Recipes sheets, hints & tips
3 hours fun, bbq tips, Tricks and a great time
You will get to eat everything we cook.
Menu
· Low and slow/hot and fast brisket
· Lamb rack hot smoked over coals with cherry wood
· Pork Boston Butt (pulled pork)
· Pork St louis Ribs smoked over cherry wood..
· Chicken lollipops brined, smoked and sauced to perfection.
Content
Trimming your proteins ready for the smoker
To inject or not to inject. What to use and why. Flavoured injections right through to using phosphates and flavour enhancers like msg and 635.
We look at the processes of dry brining and wet brining and what it’s benefits are.
Rubs and seasoning methods. Learn how achieve that all important “bark” .
Firing your smoker up. We look at the best and quickest ways to bring your Barbeque up to cooking temp.
Wood selection or pellet selection. We will teach you the best woods for flavour.
To wrap or not to wrap etc. Foil or pink butchers paper. When to wrap or boat your brisket.
Wrapping liquids and flavour enhancers
How to know when your meats are cooked to perfection.
