My First WSM Smoke - Brisket AND Pork Shoulder ??

[skotjaxon]

Temp just dropped from 275* at 9:35pm CT to 250* by 9:50pm CT.  What would have caused that?  Low fuel?  All the vents are 100% open.  I added a 1/2 gallon of charcoal to the fire.  I'm starting to regret the water in there -- feel like that's keeping this too cool.  Good for my boston butt tomorrow, but from what I've read, need to get those bird fired up at a higher temp.  Don't want to use the oven.  100% on the WSM.

 

[ron eb]

That butt is going to be one long smoke. I did a five pounder last weekend and it took ten hours. It turned out great. Keep us posted and Que Views.

 

[luv2putt]

Maybe it's the charcoal your using ? Maybe it's slow to light from the already burning coals ... I se a mix of kingsford competion and lump .. But then again you are using a brand new smoker ... Without water in the pan I can get 300-350 without a sweat .... It will get better for you I promise ... The more you cook , the more rock steady your temps will get .

 

[skotjaxon]

just pulled the birds out...1:39 on the smoker total.

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• skotjaxon
• Aug 23, 2013

chicken #1 at 170*

chicken #2 (ironically the smaller bird) at 165*. 

smell amazing.  going to let them cool a bit then pick the heck out of them.  going to be some great lunch & dinner tomorrow!!!!

what's the money shot for chicken?

going to keep the WSM going for a few hours to see how well i can regulate temp and try to keep a sub 250 for a few hrs.  closed the vents to 33%.

 

[skotjaxon]

here you go.  this is bird #1 (i just thought i'd slice straight through the breast so you could see) -- already ate the drumsticks and one of the wings -- wow.  the meat is fall off the bone tender & amazing -- some damn tasty bush's beans have a great smokey flavor as well.  I'm converted.

IMG-20130823-00122.jpg

• skotjaxon
• Aug 23, 2013

 

[luv2putt]

Chicken looks great !! Congrats on the maiden voyage !!!

 

[bama bbq]

Nice job on the birds! 

 

[damon555]

Nice job on the birds...As to the vents on your WSM....Once you hit 200 or so degrees close all but 1 vent all the way. Use the one open vent to control temp....I usually ran it about 1/2 open. It was also dependent on which direction the wind was coming from as to which vent I used to control the temps. I should mention that I use a temp controller now so I don't even think about controlling the fire any more.  

 

[buttburner]

congrats

now arent you glad you did not try your original plan with the brisket and the pork? 

 

[hambone1950]

congrats

now arent you glad you did not try your original plan with the brisket and the pork? 

Ha! I was going to say the same thing! Chicken is a great first cook on the WSM. You can work your way up to the big hunks of meat.... The chicken looks fantastic ! :sausage: