1st cook on new WSM

[NeilH]

Did my first cook on my WSM yesterday and was well pleased with the results

I lit the coals just before 6.00 in the morning - I used a full load of lumpwood with some cherry chips and hickory chunks mixed in with the charcoal. I put about half of a chimney of lit charcoal on top of the unlit fuel. I used hot water in the water bowl.

By 6.30 the temperature was stable so I put on a piece of brisket and a piece of pork shoulder - I didn't want to do too much meat for my first cook. Temperatures were really good throughout the morning - some variation between 215 and 245 degrees. At mid-day I put on a rack of ribs - these were meaty ribs with much more meat than ones I'd used before.

I left the ribs for 3 hours and then wrapped them in foil and put them back on. I wrapped the brisket and the pork when they reached 160 degrees. I needed to add some more charcoal during the afternoon but apart from that and the odd poke with a sharp stick to get rid of the ash the fuel was fine.

After a further 2 hours I took the ribs out of the foil and put some shop bought bbq sauce on them (we like the Paul Newman's) a couple of times during the last hour.

When all the meat came off the Weber (6.00 in the evening), I put the brisket (still wrapped) in the oven. Occasionally I would probe the beef with the temperature probe and felt when it was done. The probe just slipped into the meat like a knife through butter.

The pork pulled beautifully and tasted great. The beef was tender but a bit dry - maybe I'll try injecting the brisket next time. However, it tastes great with some horseradish in a sandwich.

The ribs were sublime and my wife and sister in law said were the best ribs I've ever cooked!

Good result for the first cook on the new smoker. Sorry, but I was too hungry to take any pics!

Neil

[PeanutZA]

Sounds lovely...but without pics you are just rude. Why the finish in the oven?

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