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  1. dumasbro2

    Biggest Brisket for me yet, Burnt End Question

     Dong a brisket this weekend, can I cut the flat and chunk whatever is left of the point and finish them the next day? It will get too late to finish them Saturday. I "have" to do ribs Sunday anyhow.
  2. dumasbro2

    Brisket this weekend.......

    I finally have the time to get that brisket smoked I have in the freezer.  I have read this thread: http://www.smokingmeatforums.com/t/151303/first-time-smoking-a-brisket, a lot of good information. I have done a flat on my Weber kettle but this is a 13.8 lb. packer that I will be doing in my...
  3. dumasbro2

    weber smokey mountain smoker

    My 22 1/2 dome temperature gauge runs about 15 degrees cooler than the grate temperature. My butts do run close to 1 1/2 per pound at 225 (+/- 10) grate temp. Don't be too stuck on the pound and a half per hour, trust the meat temp and you'll be fine. The last ones I did stalled out at 160 for...
  4. dumasbro2

    How I start and use my WSM....

    I close mine up right away to keep the heat down. You're not putting the meat in right away anyhow. I bury chunks of wood with the lump and then add every hour for the first 4 or 5 hours. There are many way to do things, find a method that works for you and go with it.
  5. dumasbro2

    How I start and use my WSM....

    Should be ok but.......:-) start maybe 1/4 to 1/3 a Weber chimney of coals. Get the smoker closed up ASAP so the heat doesn't get out of hand. Start with 2 of the bottom vents closed from the get go and the 3rd one maybe 1/4 open. If you can't keep the temperature down, don't be afraid to close...
  6. dumasbro2

    How I start and use my WSM....

    I can get usually get 12 hours or more out of one load . Top vent all the way open (now that the smoker is seasoned), bottom vents closed except for one that is 1/4 to 1/2 open. Towards the end, hour 10 or so, I usually end up opening up one or two of the other slightly
  7. dumasbro2

    Royal Oak Lump Charcoal

    I had thought GFS lump was Royal Oak, is it?  A friend had some and it seemed very nice.
  8. dumasbro2

    How I start and use my WSM....

    I would assume RO = Royal Oak. I doesn't take long to get my WSM up to temp with R.O. either. 1/2 hour or so. I usually have 3 gallons of warm tap water handy if I'm using water so I can get the thing closed up quickly. I only use about 1/4 to 1/3 a Weber chimney of hot coals to start the smoker...
  9. dumasbro2

    Royal Oak Lump Charcoal

     I use Royal Oak almost exclusively as it is readily available. What I did to may WSM is add a piece of expanded metal to the charcoal grate (as recommended on this forum) so the smaller pieces won't fall right through. I may do this to my kettles as well. The fines at the bottom of the bag I...
  10. dumasbro2

    22 1/2 capacity

    I have a couple of racks but they they only hold 4 each. If I could squeeze 8 on each grate that would be awesome, even if I would have to cut the outside racks in half. May have to make a rack that holds 7 or 8.
  11. dumasbro2

    22 1/2 capacity

    How many racks of baby back ribs is it possible to do on a 22 1/2? I know 8 would be easy with both racks. By cutting a few in half I know I could fit in more.
  12. dumasbro2

    First butt on the WSM

    LOL, ok. looks like I have to do more for a test. thanks  
  13. dumasbro2

    First butt on the WSM

    I'm using 2 mavericks, one older one and one newer one. The temperature is at the grate, it runs about 30 degrees hotter than the dome temperature. Yes the probes are accurate. I'm only guess at the weight of each butt btw so that could be where some of the cook time error comes into play. I was...
  14. First butt on the WSM

    First butt on the WSM

  15. dumasbro2

    First butt on the WSM

    First of all I would like to thank this forum for all the hints and tips. The charcoal basket mods and temperature probe ports are nice improvements on the WSM. The heads up on it running hot for the first few smokes was very comforting. I'm getting close to 10 smokes on it and I can almost go...
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    0622131838.jpg

    • dumasbro2
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    • Album: First butt on the WSM
  17. 0622130619a.jpg

    0622130619a.jpg

    • dumasbro2
    • Media item
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    • Album: First butt on the WSM
  18. 0622131208.jpg

    0622131208.jpg

    • dumasbro2
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    • Album: First butt on the WSM
  19. dumasbro2

    im a weber grill newbie

    With indirect grilling, I can get around 2 hours out of one load. One of the best investments for your kettle are the charcoal baskets. I started to use the "Minion" method similar to what I do in the WSM. I put a wood chunk in each basket along with unlit charcoal (Lump BTW), then start about...
  20. dumasbro2

    im a weber grill newbie

    I find it hard to maintain a temperature much below 275, I did keep the brisket around 250 to 275 most of the time but it took a lot of baby sitting.  With the WSM it's a breeze, I'm able to maintain 225 all day with less and less fiddling with the dampers as it gets broken in.  
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