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Maiden Voyage of WSM

C

Crentist

Guest
I have been lurking around on the site for a while. My experience at Stagecoach earlier this year along with this forum has fueled my obsession for smoking. Pulled the trigger this week and bought a WSM. I'm thinking of smoking 4 butts this weekend.

Quick question, Dr. Pepper marinade for butts or just brisket? I'm thinking of doing one with, one without.

Also, I have red oak, apple, and pecan. I'm thinking red oak because it's what I have the most of. Any thoughts?
 
From what I understand the first burn or two will run hot, due to no residue build-up yet. Just take that into account.

I've heard of Dr. Pepper for brisket, but not for butts. Doesn't mean it hasn't been done (I'm sure it has) and it could work out well.

Not familiar with red oak for smoking. I sure like the sound of an apple/pecan mix for pork.

Hey, congrats on the WSM! I'm still limping along with an ECB, but hope to pick up a new 22 WSM before too long.

Remember: no pics = didn't happen.
 
Yeah I might just do a brisket in the marinade and a couple butts with mustard and rub. Do you put rub on the brisket after the marinade too?

We just have a ton of red oak from doing tri tips. Hope it turns out ok. I'll make sure the camera is charged.
 
Crentist said:
I have been lurking around on the site for a while. My experience at Stagecoach earlier this year along with this forum has fueled my obsession for smoking. Pulled the trigger this week and bought a WSM. I'm thinking of smoking 4 butts this weekend.

Quick question, Dr. Pepper marinade for butts or just brisket? I'm thinking of doing one with, one without.

Also, I have red oak, apple, and pecan. I'm thinking red oak because it's what I have the most of. Any thoughts?
Click to expand...


I usually use pecan and apple combined, never used red oak. When you get a chance stop by "Cattle Call" and introduce yourself. Just a friendly reminder.:-D
 
I use oak and cherry on brisket in the WSM. Apple/hickory/pecan on butts.
Yes, after the marinade on the brisket you'll still want to rub it.
Love the WSM!
 
Hey welcome, neighbor. Were you with a team at Stagecoach?

Personally, I would inject big hunks of meat rather than marinate them. The flavor won't penetrate a pork butt.

And yes - the WSM will tend to run hotter for the first couple of burns. Make small adjustments to your vents, and let them settle for 15 minutes before making any further adjustments.
 
Professor Salt said:
Hey welcome, neighbor. Were you with a team at Stagecoach?

Personally, I would inject big hunks of meat rather than marinate them. The flavor won't penetrate a pork butt.

And yes - the WSM will tend to run hotter for the first couple of burns. Make small adjustments to your vents, and let them settle for 15 minutes before making any further adjustments.
Click to expand...

I'll add an injector to the shopping list. I'm thinking Bed Bath Beyond?

The wife and I won tickets on the radio. I like country music and all, but I found myself in the BBQ area most of the time. Was your booth near the AZ and the bean bag toss in the back?
 
BBB should work. FYI, I saw two different injectors at my local Ralph's last week. For the cheap plastic injectors, that's where I'd get mine. I tend to break injectors, even the "sturdier" metal ones, so I might go back to carrying two cheaper ones at contests.

My team was dead center in the middle row of the BBQ area. We had "callers" working the crowd on the PA system. You might remember being called into our booth by that. The State Department came to film us for a video documentary, which you can see here.

http://www.america.gov/multimedia/video.html?videoId=1634709538
 
WSM tip: cover your water pan with aluminum foil.
Reason #1, clean up is a hell of alot easier. You don't need the water anyways.
Reason #2, you can take a paper towel and dip it into what renders off that pork butt and brisket in the foil cover pan(after your cook of course) and wipe it all over the inside of that wsm.

I heard Bad bath and beyond is going out of business, you may be able to get an injector and whatever else you need pretty cheap.
 
Oh I absolutely remember now. Brown signs with white writing. Your "caller" kept calling my wife over. It's ok, she's a pretty girl I don't blame him. It got you a People's Choice ticket.

I remember the sauce was ridiculously good. Also if I remember correctly you had Spam. First time I had it and it was really good.
 
That's us. I was the one cooking the Spam.

Also, we have a rule here: no pics, didn't happen. We might have to apply that rule if you're gonna start braggin' on your pretty wife.:biggrin:
 
Single Fin Smoker said:
Reason #2, you can take a paper towel and dip it into what renders off that pork butt and brisket in the foil cover pan(after your cook of course) and wipe it all over the inside of that wsm.
Click to expand...

I think the pork renderings rubbed in the inside of the WSM will get all rancid, as apposed to vegetable oil.
Since the WSM is enamel coated, I don’t think you really need to coat the inside.
 
Single Fin Smoker said:
I heard Bad bath and beyond is going out of business, you may be able to get an injector and whatever else you need pretty cheap.
Click to expand...

That's Linens n Things going out. As of last week all their stuff was 10-30 % (most 10) off and you cannot use the 20% coupons.

Hopefully they will start getting up to the 40-50% off soon.
 
Single Fin Smoker said:
WSM tip: cover your water pan with aluminum foil.
Reason #1, clean up is a hell of alot easier. You don't need the water anyways.
Reason #2, you can take a paper towel and dip it into what renders off that pork butt and brisket in the foil cover pan(after your cook of course) and wipe it all over the inside of that wsm.

I heard Bad bath and beyond is going out of business, you may be able to get an injector and whatever else you need pretty cheap.
Click to expand...

Linens and Things is the one going out of business....

I also recommend getting a 4" clay flower pot saucer and putting it into the water pan, foiled before foiling the pan. You don't need water at all and it makes clean up real easy....

Jim
 
Last edited:
Professor Salt said:
That's us. I was the one cooking the Spam.

Also, we have a rule here: no pics, didn't happen. We might have to apply that rule if you're gonna start braggin' on your pretty wife.:biggrin:
Click to expand...

Ha! You'll just have to trust me on this one. I'll post pics of the smoke though. Thanks for all the responses. I love this site.
 
I think sometimes we overthink things, in my neck of the woods we do a heavy dose of salt and pepper on that brisket fat side up and keep it low and slow. has worked for us for many years.
 
Me I stopped injecting altogether. It seemed to make the meat kinda mushy.Almost like if you boiled it. Now just basic dry rub and smoke.
 
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