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....
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....