I'm not into mods and after having so so results from the Brinkman, I knew I needed to get a WSM. So I've been looking for a good deal on a WSM, I've been searching craigslist and ebay for a chance at owning of these gems. Yesterday I ended up driving 180 miles south to pick one up. I got a 18.5 for $279 and no sales tax which saved me about $50, but cost me $36 in gas....but I did do some other stuff and some other shopping in sales tax free land, so I guess it's all worth it. It was new, but it was an open box and already assembled, so I missed out on the kid at X-Mas experience :/
I had 3 racks of St Louis style ribs from Costco $24 for 8 lbs that were just waiting to be smoked
While on my shopping trip, I decided I wanted to load this thing up and see what happens, so I picked up a fresh pack of Foster Farms chicken thighs from Costco, and an Angus Choice Brisket 14lbs for $34 from Cash and Carry
I made it home about 12:30 am, and finally got serious about 2:30am of getting everything together and firing this baby up.
I used Big Green Egg lump charcoal and some Kingsford Briquettes. Except I forgot my chimney stater was left over my friends house. I was interested in driving 20 mi to Walmart, so I was determined to jerryrig a fire. It took me about an hour, but I finally got a fire going. What eventually worked was using about 10 sheets of newspaper with 3 crumpled in balls and stacking the the Kingsford around the balls in a volcano fashion, and lighting the newspaper balls. It took about 20 minutes of some serious fanning, but eventually they caught. Now that that was done, it was time to go get my brisket ready!
Normally I marinate my brisket in the fridge for 24 hours with about 4 turns, but because I wanted brisket, it was a rub and go. I like a crust on my briskets and roasts, so I laid it on pretty thick. For my rub I used Lawry's Seasoning Salt, Kirkland Sweet Mesquite BBQ Seasoning, Black Pepper, Trader Joe's South African Smoke, and Grill Mates Montreal Steak for the coarseness of the seasoning that crusts up very well.
When smoking, I use the Minon Method, but when I went to put the brisket went on, all my coals were all lit and very much on fire, so I put the lid on and closed all the vents, and waited for the temp to come down to 250. Yes I know I should use a real thermometer but for now, to just get started, I'm using the temp from the lid....and my understanding, it's not too far off anyway. So at 4am I the brisket finally made it on, and set the vents at about 1/3 open and went to bed.
14 lbs of goodness
Seasoned and ready to go, oak chunk for smoke
At 10 am, I checked on the new family addition, and I was 200 degrees, overnight temp dropped to 58...so I opened the vents up to halfway to bring the temp up above 225. I prepared the ribs and the chicken. I set the chicken to marinate in Trader Joe's Orange Muscat Champagne Vinegar and Grill Mates Mojito Lime Seasoning. I really wanted to do Caribbean Jerk marinade, but since the lil one really likes chicken, I had to take it easy on the spice. With the ribs, again it was rub and go. With three racks I did two of them similar and one way out in left field. The first two racks I used Lawry's Season Salt, Smoked Paprika, Ground Coriander, Sweet Mesquite BBQ Seasoning, and one rack got Kansas City Steak Seasoning, and the other rack got the Montreal Steak Seasoning...No I didn't "crust" these :) The third rack I went to left field on got Lawry's Seasoning Salt, Smoked Paprika, Ground Coriander, Trader Joe's 21 Seasoning Salute, Trader Joe's Curry Powder and a light dusting of ginger powder. When all said and done, it was actually the thrid rack that smelled really tantalizing!
holding at 200 overnight temp was 58
coals are looking great after 6 hrs
10 am first peek at the brisket..mmm I also added an onion cut in half
Rack out of Left field
Seasonings for the other two racks
The ribs went on at 1pm and the chicken thighs at 3:30p. So now I just sit and wait. The brisket will come off at 5:30p and get wrapped and rest for an hr in the cooler, and everything else will come off at 6:30p ready to eat....man I can't wait!
mmmm mmmm mmmm ribs after 2 hours, chicken is going on
I had 3 racks of St Louis style ribs from Costco $24 for 8 lbs that were just waiting to be smoked
While on my shopping trip, I decided I wanted to load this thing up and see what happens, so I picked up a fresh pack of Foster Farms chicken thighs from Costco, and an Angus Choice Brisket 14lbs for $34 from Cash and Carry
I made it home about 12:30 am, and finally got serious about 2:30am of getting everything together and firing this baby up.
I used Big Green Egg lump charcoal and some Kingsford Briquettes. Except I forgot my chimney stater was left over my friends house. I was interested in driving 20 mi to Walmart, so I was determined to jerryrig a fire. It took me about an hour, but I finally got a fire going. What eventually worked was using about 10 sheets of newspaper with 3 crumpled in balls and stacking the the Kingsford around the balls in a volcano fashion, and lighting the newspaper balls. It took about 20 minutes of some serious fanning, but eventually they caught. Now that that was done, it was time to go get my brisket ready!
Normally I marinate my brisket in the fridge for 24 hours with about 4 turns, but because I wanted brisket, it was a rub and go. I like a crust on my briskets and roasts, so I laid it on pretty thick. For my rub I used Lawry's Seasoning Salt, Kirkland Sweet Mesquite BBQ Seasoning, Black Pepper, Trader Joe's South African Smoke, and Grill Mates Montreal Steak for the coarseness of the seasoning that crusts up very well.
When smoking, I use the Minon Method, but when I went to put the brisket went on, all my coals were all lit and very much on fire, so I put the lid on and closed all the vents, and waited for the temp to come down to 250. Yes I know I should use a real thermometer but for now, to just get started, I'm using the temp from the lid....and my understanding, it's not too far off anyway. So at 4am I the brisket finally made it on, and set the vents at about 1/3 open and went to bed.
14 lbs of goodness
Seasoned and ready to go, oak chunk for smoke
At 10 am, I checked on the new family addition, and I was 200 degrees, overnight temp dropped to 58...so I opened the vents up to halfway to bring the temp up above 225. I prepared the ribs and the chicken. I set the chicken to marinate in Trader Joe's Orange Muscat Champagne Vinegar and Grill Mates Mojito Lime Seasoning. I really wanted to do Caribbean Jerk marinade, but since the lil one really likes chicken, I had to take it easy on the spice. With the ribs, again it was rub and go. With three racks I did two of them similar and one way out in left field. The first two racks I used Lawry's Season Salt, Smoked Paprika, Ground Coriander, Sweet Mesquite BBQ Seasoning, and one rack got Kansas City Steak Seasoning, and the other rack got the Montreal Steak Seasoning...No I didn't "crust" these :) The third rack I went to left field on got Lawry's Seasoning Salt, Smoked Paprika, Ground Coriander, Trader Joe's 21 Seasoning Salute, Trader Joe's Curry Powder and a light dusting of ginger powder. When all said and done, it was actually the thrid rack that smelled really tantalizing!
holding at 200 overnight temp was 58
coals are looking great after 6 hrs
10 am first peek at the brisket..mmm I also added an onion cut in half
Rack out of Left field
Seasonings for the other two racks
The ribs went on at 1pm and the chicken thighs at 3:30p. So now I just sit and wait. The brisket will come off at 5:30p and get wrapped and rest for an hr in the cooler, and everything else will come off at 6:30p ready to eat....man I can't wait!
mmmm mmmm mmmm ribs after 2 hours, chicken is going on