Doing a midnight/overnight smoke for the first time (4th overall brisket cook) on my WSM. Will try and post as I go along. Using USDA Prime from Costco.
low and slow
Fuck image rotation I guess. Anyways trimmed from 15 to about 12 lbs.
>>7352202
Yes, for the most part. Will probably ramp up to 275-285. Using a mixture of briquettes and lump charcoal.
50/50 Diamond kosher salt and 16 mesh ground pepper rub.
>>7352212
>275-285
>>7352227
It's pretty fucking cold and windy (which sucks because the WSM isn't great at insulation) tonight (for Texas). Will need plenty of momentum to get up to and past the stall.
Nice smoker, which size is that? I have the middle size WSM, don't recall the inches atm.
>>7352242
>Texas
What wood are you using?
Mesquite
Oak
I prefer oak.
>>7352249
I do hickory personally, not OP
Then again I always do pork or chicken, need to try a brisket on my WSM
>>7352251
For anything not beef I'll use apple wood.
That shit is amazing.
>>7352247
The same one. 18.5 inches. 250 gallon master race someday...
>>7352249
Using oak chunks. Live in Katy and have a huge fucking oak tree in my backyard.
>>7352251
Hickory and pecan are my goto for pork ribs.
>>7352215
What's the onion plugged into?
>>7352259
I went with the middle size because honestly, I don't see myself ever using anything larger. If I did, I'd just get a custom made larger smoker.
>>7352256
I'll try it sometime, never tried fruit tree woods. Heard good things.
>>7352259
pecan is a hickory FYI, but it is slightly different. Not sure anyone but us smokers could tell.
>>7352242
>Will need plenty of momentum to get up to and past the stall.
Haven't done brisket yet, but I've done a few pork butts. I don't even fuck around anymore and just pull that shit, wrap it, and cram it in the oven if it stalls, or hits 160, whichever comes first. Once it hits 190, I unwrap it to dry out the bark a bit, till 200-205, and the shit turns out great without the need to fuck with anymore charcoal.
My next targets are a beef brisket, and a chuck roast to make pulled beef.
Best of luck.
>>7352421
Thanks, bro. I'm at 158 right now ticking along at 255. Gonna try and get a couple hours of sleep then check on it. Probably start spraying.
In the stall now.
Pretty comfy night. Was able to keep temp stable with minimal fussing. At 174 and look bretty gud.
>>7352195
Why did that cow self-harm?
BREHS
Started probing at 195. I have a bad habit of constantly probing which sucks. Still trying to get a feel for a tender brisket. Pulled at 199 internal temperature. Resting at room temperature for an hour and then into a cooler to hold.
>>7353000
Because it's emoo
>>7353297
Looks pretty good anon.
>I have a bad habit of constantly probing which sucks.
Getcha' one of them wireless temp probes, dude. You can find them at walmart, and they're not that expensive. Just probe that bitch and you can check the temp from inside your house without having to open the smoker.
>>7353334
Thanks. Yeah, I do use one to gauge temperature but I've read a brisket could be done from anywhere between 185-205. My prior cooks I always aimed for 203 yielding decent results but I learned that I should really start to probe for tenderness towards the end instead of having a sole target temp.
I used to work at a BBQ restaurant.
Brisket just out of the pit...the fatty blackened bark...oh god....best thing on earth for real family
Poorfag here. Don't want to shell out for something like a WSM but want to make legit barbecue. I procured a 55-gallon drum for a UDS last summer but got cold feet because of the former toxic contents and now it's rusted out and unusable anyway.
I was thinking about putting one together with some big terracotta pots instead. I know on the smaller-scale some have done it with an electric heating element and pan full of wood chips, but I want to try with proper wood and charcoal. Is it a dumbass idea or somewhat plausible?
>>7353406
OP here. I've seen plenty of people turn the Alton Brown/Flower Pot smoker into one that can use charcoal. Shouldn't be a problem and dem temp holding properties. Just make sure you get proper ceramic for the job.
>>7353406
>I was thinking about putting one together with some big terracotta pots instead.
For cold smoking salmon, cheese, and sausage, that might be fine, but for smoking chicken, beef, and pork, those would be a pain in the ass.
Check this out poorfag: http://virtualweberbullet.com/miniwsm.html
Pic related is what people call the "mini-weber smoky mountain". It's made with a weber smokey joe grill, which runs about 30-40 bucks, and a 32 quart pot (anywhere from 20-40 bucks). All you do is modify the thing by drilling some holes in the pot, and inserting some stainless steel hardware. Regardless, the total cost would be under 100 bucks, and you get a grill AND smoker combo that actually works well, as opposed to a lot of the bullshit smokers that go for the same price.
Way better option than the terra cotta pots, anon.
>>7353298
bullshit
Rested a total of 3 hours. Came out pretty good. Fuck, I didn't mean to leave that much fat on the flat (though some like it). A lot of room for improvement.
>>7354191
Still looks fucking good man. Nice.
>>7353467
Why do you say that? I know there isn't a lot of case-studies to look over documenting similar methods, but ceramics are in plenty of commercial smokers as well; see the BGE.
You cook that meat at 270 degrees, don't you?
>>7354191
Bark looks good.
Smoke ring looks good.
Seems moist.
I'd call that a success, anon.
>>7355190
A lot of folks have had a great deal of success making the weber mini's, but do what you think is best, anon, and good luck.
Dont mean to derail but Ive been looking to buy one of those Original Kettle Webers are they any good or should I get one of the smoker ones?, I dont have much experience with bbqs so i thought id ask since I saw this thread
>>7355884
Depends on if you plan to be grilling more vs smoking. Kettles are serviceable at smoking but nothing more.
>>7355884
Weber makes good shit, and a kettle will be great for grilling or smoking alike.
They make a smoker called the Weber smokey mountain, and almost everyone who has one says they work great. If I'd had known about them before I bought my el cheapo walmart special, I'd have got one of them instead.
>>7353406
You could get a Pit Barrel Smoker, they are pretty cheap for a smoker that works right out of the box.
>>7352195
Nigger, where exactly are you prepping this?
Thats a tool box, what the fuck man?
Use a ekolog
>>7357218
Small corner of my kitchen with LED lamp clamped on the end. Lighting comes in handy when I take photos of my food to shill on here. Tool box just has some knives, spices and other junk I can't find a place to put.
