Hello from the birthplace of the Aberdeen Angus

[MBMorgan]

Welcome from Colorado, Alistair!

[Breadhead]

The tale of the beer consumption requirement to achieve fantastic BBQ... is it true or folklore???

I'm no scientist so I'm not risking failure.😬 My personal calculation is 2 beers per hour will give you the best odds of success.

It works great for ribs... about 5 hours cooking time = 10 beers. You will be happy and hungry for sure.

For a 16 hour brisket cook I would advise using a temperature controller and setting an alarm clock for 1 hour before the anticipated finish time because you will probably pass out at about the 12 hour mark.😴 Plan on taking a 2 to 4 hour nap while your Brisket is in the Cambro so that you are in a sober state at diner time.😎

Stick burner cookers better reduce the beer consumption by 1/2. Staying awake to feed the fire box every 20/30 minutes is absolutely critical.😎

[MeatMonster]

The tail of the beer consumption requirement to achieve fantastic BBQ... is it true or folklore???

I'm no scientist so I'm not risking failure.😬 My personal calculation is 2 beers per hour will give you the best odds of success.

LOL - I'm with you why risk it!

[Gooner-que]

Welcome to the Pit! I have made a lot of great Q without drinking beer, so I'm not sure it is a must, if you follow Breadhead guide it should be fine; you would have to adjust for volume however. Most beers in the U.S. are 12oz and considered one unit of alcohol, not so in the UK from my time there, adjust accordingly. COYG!

[Breadhead]

I rarely drink beer when I smoke food...😬 I drink wine and vodka mostly.👍 That was written just for fun and an attempt at humor.😁

[Gooner-que]

The tone came through great, I was just letting him know that there can be quite a large difference between one beer here and one beer there.

[Breadhead]

👍... I agee with your theory, but many Pit Masters will not risk it. Better safe than sorry!

[tbob4]

Welcome from Northern CA

[LarryO47]

Welcome from upstate New York.

[PJBowmaster]

Hmmm! Beer, BBQ, and RUGBY....you must be an educated Man. Welcome to the Pit!!

[Spinaker]

Welcome to the Pit. We are happy to have you here. Thanks for the support.

[EdF]

Hello from the northeast of Scotland!

Long time griller who just bought his first proper smoker - a ProQ (think WSM). My first cook with ribs and chicken is under my belt, the ribs were great, but room for improvement I think especially with the chicken.

Looking forward to getting the benefit of your advice and experience with my first summer of backyard smoking in front of me. Is it true you can only BBQ while drinking beer.... I hope so...that's what I told the wife anyway.

I think you're on the right track! Welcome!

[Brewmaster]

Welcome, my ancestors came from Scotland, they were weavers, Happy Grill-en, and yes you do need alcohol in some form

[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit MeatMonster !!!
Glad to have ya' join us here, lookin' forward to hearin' from ya'!
Cheers / Sláinte !!!

[Danjohnston949]

MeatMonster, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"! I guess I'll have give up my Self Depreciating Coments on the Pit! With a last Name of Johnston with Stewart's, Gardner's, McMasters, & Drewry's in the Barn I might offend a Real Scotchman!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND USA, Dan

[bardsleyque]

Welcome from Issaquah Wa. you may try a wee bit of single malt as well

[Dr ROK]

Welcome from a fellow Scotch/Irish (McLellan) member in western Nebraska! Haven't made it over there yet, but there is a family castle there I'd like to see someday.

[Thunder77]

Welcome from Baltimore, MD!