Doing a midnight/overnight smoke for the first time (4th overall brisket cook) on my WSM. Will try and post as I go along. Using USDA Prime from Costco.
Fuck image rotation I guess. Anyways trimmed from 15 to about 12 lbs.
50/50 Diamond kosher salt and 16 mesh ground pepper rub.
Nice smoker, which size is that? I have the middle size WSM, don't recall the inches atm.
I went with the middle size because honestly, I don't see myself ever using anything larger. If I did, I'd just get a custom made larger smoker.
I'll try it sometime, never tried fruit tree woods. Heard good things.
pecan is a hickory FYI, but it is slightly different. Not sure anyone but us smokers could tell.
>Will need plenty of momentum to get up to and past the stall.
Haven't done brisket yet, but I've done a few pork butts. I don't even fuck around anymore and just pull that shit, wrap it, and cram it in the oven if it stalls, or hits 160, whichever comes first. Once it hits 190, I unwrap it to dry out the bark a bit, till 200-205, and the shit turns out great without the need to fuck with anymore charcoal.
My next targets are a beef brisket, and a chuck roast to make pulled beef.
Best of luck.
Pretty comfy night. Was able to keep temp stable with minimal fussing. At 174 and look bretty gud.
Started probing at 195. I have a bad habit of constantly probing which sucks. Still trying to get a feel for a tender brisket. Pulled at 199 internal temperature. Resting at room temperature for an hour and then into a cooler to hold.
Looks pretty good anon.
>I have a bad habit of constantly probing which sucks.
Getcha' one of them wireless temp probes, dude. You can find them at walmart, and they're not that expensive. Just probe that bitch and you can check the temp from inside your house without having to open the smoker.
Thanks. Yeah, I do use one to gauge temperature but I've read a brisket could be done from anywhere between 185-205. My prior cooks I always aimed for 203 yielding decent results but I learned that I should really start to probe for tenderness towards the end instead of having a sole target temp.
Poorfag here. Don't want to shell out for something like a WSM but want to make legit barbecue. I procured a 55-gallon drum for a UDS last summer but got cold feet because of the former toxic contents and now it's rusted out and unusable anyway.
I was thinking about putting one together with some big terracotta pots instead. I know on the smaller-scale some have done it with an electric heating element and pan full of wood chips, but I want to try with proper wood and charcoal. Is it a dumbass idea or somewhat plausible?
OP here. I've seen plenty of people turn the Alton Brown/Flower Pot smoker into one that can use charcoal. Shouldn't be a problem and dem temp holding properties. Just make sure you get proper ceramic for the job.
>I was thinking about putting one together with some big terracotta pots instead.
For cold smoking salmon, cheese, and sausage, that might be fine, but for smoking chicken, beef, and pork, those would be a pain in the ass.
Check this out poorfag: http://virtualweberbullet.com/miniwsm.html
Pic related is what people call the "mini-weber smoky mountain". It's made with a weber smokey joe grill, which runs about 30-40 bucks, and a 32 quart pot (anywhere from 20-40 bucks). All you do is modify the thing by drilling some holes in the pot, and inserting some stainless steel hardware. Regardless, the total cost would be under 100 bucks, and you get a grill AND smoker combo that actually works well, as opposed to a lot of the bullshit smokers that go for the same price.
Way better option than the terra cotta pots, anon.
Rested a total of 3 hours. Came out pretty good. Fuck, I didn't mean to leave that much fat on the flat (though some like it). A lot of room for improvement.
Dont mean to derail but Ive been looking to buy one of those Original Kettle Webers are they any good or should I get one of the smoker ones?, I dont have much experience with bbqs so i thought id ask since I saw this thread
Weber makes good shit, and a kettle will be great for grilling or smoking alike.
They make a smoker called the Weber smokey mountain, and almost everyone who has one says they work great. If I'd had known about them before I bought my el cheapo walmart special, I'd have got one of them instead.
Nigger, where exactly are you prepping this?
Thats a tool box, what the fuck man?
Small corner of my kitchen with LED lamp clamped on the end. Lighting comes in handy when I take photos of my food to shill on here. Tool box just has some knives, spices and other junk I can't find a place to put.