Butt and Ribs on WSM Pict Heavy

Discussion in 'Pork' started by the dude abides, May 31, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hi SMF'ers. After a long break from being able to do any smoking, I'm baaaaack. After always smoking on my Weber Kettle I've borrowed my dad's WSM. I'm doing an 8+lb butt, a rack of ribs and a 4lb Corned Beef Brisket. The later is up in the beef room.

    Here we go. Here's the pile of meaty goodness.

    First, I did a rub made of Fat Boyz All Purpose Premium Rub. To that I added Dark Brown Sugar (there is no sugar in the bottled rub) and Mrs. Dash's Southwest Chipotle.

    I started by removing the membrane from the ribs (Thanks to Dude-ette Jr. for manning the camera)


    Then I trimmed the spares down


    Got them all rubbed down, wrapped in Saran Wrap and foil and off to bed for the night.


    Then I got the butt rubbed down with yellow mustard then the rub. Oh yeah, I did the mustard on the ribs too.


    Got things going about 7:30 this morning. Thanks to ChisoxJim, RonF, Smokebuzz and ALX for all there help and advice getting me started on using the WSM. Here is the start of the minion method. A ring of Seven Oaks lump with Cherry wood chunks mixed in.


    A chimney of lump getting going to pour into the center of the lump above.


    I filled the water pan with 1 part Cherry juice to 4 parts water.


    First the butt went down on the bottom grate since I'm predicting it will take the longest.


    Then I put the brisket on top. It's on the side so I have room to put the ribs on (in a while)


    Lid on, smoke rolling. It started a bit thick for about 30 minutes then relaxed.


    Took about 45 minutes to get up to 225* Temps then went up to 240* for about 45 minutes. Now has backed down to 235* as I'm typing this.


    Stay tuned....
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Should be a nice feast there dude...Looks like you really got it going good
  3. wmarkw

    wmarkw Smoking Fanatic

    Looks like a fun smoke in progress!!
  4. alx

    alx Master of the Pit OTBS Member

    Looks great.I was gonna kettle smoke some thighs today but looking at your post i might just fire up the wsm when i get back from veggie garden.I think you gave me a little wsm inspiration,i can almost smell your pics.
    Will tune in for sure in couple hours.
  5. rivet

    rivet Master of the Pit OTBS Member

    Looking great Dude, and give our thanks to Dudette for manning the camera like a pro!

    Nice Weber charcoal chimney, I almost bought one last weekend. Any better than regular (cheaper) chimney's?
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice dude,

    I am looking forward to the fisihed results.
  7. visilor

    visilor Fire Starter

    Looks great so far, the trip is to get her to man the camera during the cutting and not be picking at the slices.
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well it's been about 4 hours for the butt and the brisket. I threw the ribs on about 10:45.


    then 2 hours later I thought I'd better give 'em a quick mop of apple juice and Captian Morgan and flip the rib trimming. I think it's about done. I'll pull it off in an hour or so. Haven't put a probe in the butt yet. Didn't want to disassemble the top to get to it. I've got plenty of time for that.

    Here it is at 12:45 CDT, 2 hours into the rib smoke. Sorry you can't see the butt. I'll grab a pict of that when insert probes.


    Thanks everyone. Got the tunes rockin' (loving having an empty house!) some Black Crowes at the moment.

    The chimney, which is my first, was a Christmas present so not able to compare it to anything. But it works perfect first time, everytime. One note, don't light it and leave it too close to the viniyl siding. LOL. Bout melted the side of my house off a few weeks ago. I'll get a pict of that soon.

    Now I'm off to make SoFlaQuer's famous sauce. You think he knew that stuff would be so famous?

    ...to be continued
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great Dude, glad to see you've come roaring back.
    What did you put on the top of your CB brisket? Looks like the seasoning packet that came with it but didn't know if you added to that or not.
    To be continued...It's like watching a great movie then right when you get into it the movie stops for intermission...
    Now we have to wait and see, will The Dude pull off another beautiful smoke, will the smoke continue to flow thin and blue and will Captain Proton save the Universe???
    Well I for one can't wait to find out.

    Rivet, just like Dude I have the same chimney and not having had one before I couldn't say if it works any better than a regular but it sure does work beautifully.
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    2:40 CDT here. The ribs were foiled about an hour ago and grabbed this quick pic of the butt.


    I took off the rib trimming and made a sandwich. Rib trimmings and some smoked string cheese on a hot dog bun.


    Ok, so that trimming should've come off an hour earlier. That thing was tough and dry. Also, I fear my rub came out a bit hot. I ate that sammie an hour ago with bread, cheese and beer and my mouth is still buring a bit. Yikes.

    But that butt is looking great!

    The cheese is from someplace called Osceola Cheese. All you folks from Missouri may know it. My parents have a place down by Branson so they like to stop by this place on their way home.
  11. jiml

    jiml Newbie

    Great selection of cheese at Osceola Cheese. I go there every time I'm in the neighborhood.
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    Rivet this is for you...

    I like to set the chimney starter on my Smokey Joe to get things heated up. This is what happens when you forget to move it away from the house. I'm pretty lucky I didn't catch the freaking place on fire. Where's Safety Pup when I need him.


    But let's forget about that.

    Look at what a perfect day I have for smoking. It is a perfect day. The weather is beautiful, the wife and kids are gone to the amusement park, just me and the dog. Sitting on the patio drinking beers and watching the TBS. Why can't everyday be like this?


    and for any of you yahoos who were thinking of busting up this sweet smoke I've got going...watch it. The killer attack dog, Kali (yeah the wife and kids named her back off) will certainly lick your leg off. [​IMG]
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well I just pulled the ribs off and man are they looking and tasting great. The spicy rub isn't so bad on meat that's a little thicker. Whew.

    Here's a couple of picts. They had a great smoke ring. Sorry about the pictures. My camera isn't so great with close ups.



    stay tuned for "The Butt". Should be coming in a couple of hours. It's at 160* now. I'm going to foil at 165* and throw in the oven to bring to 200* for pulling. My smoker needs fuel and I don't want to mess with it. Finishing in the oven at this point I don't feel will hurt me any.
  14. morkdach

    morkdach Master of the Pit OTBS Member

    good job i'm still tuned in glad the place is ok so much for the siding though[​IMG]
  15. alx

    alx Master of the Pit OTBS Member

    Dude, looks like you put some nice smoke and flavor in that butt,ribs, etc.Finishing the butt in oven at consistent temp- would finish it off nicely.Looking forward to q-view...At least you had the guts to show that picture of siding..no harm-no foul.
  16. the dude abides

    the dude abides Master of the Pit OTBS Member

    The butt is off the smoker. Tented and in the oven. Took it off at 170* will bring it up to 200* then let it rest for an hour or so, then pull it. Here's a picture of it before I put it into the oven. Had a really nice bark on it.


    I may not get picts up tonight of the final pull. I promised some guys I'd show up and play some cards later. But the picts will be up by tomorrow...I promise.
  17. rivet

    rivet Master of the Pit OTBS Member

    Great guy-day you have Dude! Wish I could join....

    Your food and cooking, and procedures look great as does your killer-dawg KALI. I have a cat-version of Kali, his name is Dac. If he doesn't trip you up as you walk, he will purr you to death, and if you stay still for even a moment- look out, you are getting groomed~whether you like it or not, he'll put paws around you, pull you to him and lick.

    Anyway, good to hear you're having a great day. Your barbecue looks outstanding and looking forward to seeing the brisky.

    Thanks for the charcoal chimney info, I'll be sure to keep mine away from the casa. I think I'm gonna buy one just like yours. I like it. Besides, The Dude has proven it worthy, right?

    Thanks to you too, Fire It Up, appreciate your input~

    Barbecues always get better with friends!
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Great job Dude, looks great.
  19. meat magician

    meat magician Smoke Blower

    Some real nice looking grub there Dudarino!
  20. nysmokes

    nysmokes Fire Starter

    Looks great!!! We had wind and rain here in NY - not a good day for smoking, so I bagged it in favor of some cheeseburgers. I did roast a few pablano peppers for the hell of it - throw them in salads and put some on the burgers today.

    Maybe next weekend - Love the dog pic!!!

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