Shiny new Weber Smokey Mountain and I'm ready to get it dirty

Discussion in 'Roll Call' started by butcherjuj, May 2, 2016.

  1. The Pork Roast

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  2. The Brisket

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Multiple votes are allowed.
  1. butcherjuj

    butcherjuj Newbie

    Hi, all. 

    I just put together my big old 22"  and last weekend I gave it it's maiden firing!  Ready to try my first brisket this weekend.  I've gotten some pointers from the guy who talked me into buying it, but I'll take anything I can get.

    I'm from Los Angeles, down by the beach, but I've been around the block a few times and I know good barbecue, that's why I want to make it myself!

    You folks seem friendly enough, so I'll take what I can get. 

    I guess based on what I learned already I won't be injecting my brisket.  I get the basic idea, I've practiced maintaining temperature, so I've got a few days to figure out what to rub on it and go on Saturday.

    I might try a pork roast at the same time.  (which one goes on top when you do it?)

    Here we go!

    Juj  
     
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you here. I'd use SPOG (salt, pepper, onion powder, garlic powder) on the brisket and put it on top. This doesn't really matter as far as juices are concerned, I think the heat would be better on the top. The only time I am concerned about juices is when poultry is involved. IMO, poultry always goes on the bottom.

    On the pork roast, I would use Jeff's rub. His rub and sauce is awesome. The recipes are available here and are very user friendly. They can be tweaked to suit your personal taste. The proceeds from the sale of the recipes goes to the maintenance of the site.

    Good luck and good smokin', Joe
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome!

    You're going to enjoy that Weber. Use the search bar at the top of the page. My bet is there are a multitude of recipes for brisket on a WSM.  Probably more than you have time to read! 

    Thanks for joining!

    B
     
  4. Welcome to the addiction!!!

    New enough to still has that new smoker smell... [​IMG]  
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Depending on what kind of roast you get, it will probably be done before the brisket.

    So put the brisket on the bottom.

    Here's a little reading for you.

    http://www.smoking-meat.com/tag/brisket

    Al
     

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