Maiden Voyage of WSM

Crentist · 10-24-2008, 12:19 PM

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?

aks801 · 10-24-2008, 12:33 PM

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.

Crentist · 10-24-2008, 01:32 PM

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.

Mad Max · 10-24-2008, 01:34 PM

Quote:

Originally Posted by Crentist

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?

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.

Harbormaster · 10-24-2008, 01:36 PM

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!

Professor Salt · 10-24-2008, 02:10 PM

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.

Crentist · 10-24-2008, 02:47 PM

Quote:

Originally Posted by Professor Salt

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.

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?

Professor Salt · 10-24-2008, 02:56 PM

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/vi...oId=1634709538

Single Fin Smoker · 10-24-2008, 03:04 PM

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.

Single Fin Smoker · 10-24-2008, 03:08 PM

Yeah Country! Give us some pearls of wisdom!

Crentist · 10-24-2008, 03:09 PM

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.

Professor Salt · 10-24-2008, 03:11 PM

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.

nonthink · 10-24-2008, 03:17 PM

Quote:

Originally Posted by Single Fin Smoker

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 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.

bowhnter · 10-24-2008, 03:21 PM

Quote:

Originally Posted by Single Fin Smoker

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.

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.

JD McGee · 10-24-2008, 03:32 PM

Welcome Brother Smoker...a butt or two is the perfect smoke to break in your new WSM. Plenty of knowledgeable folks here to help out.

Here are a couple of links to all things WSM as well...Good Luck and don't foget the pics.

http://www.virtualweberbullet.com/tipsfaq.html

http://www.virtualweberbullet.com/cook.html

10-24-2008, 01:36 PM	#5
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	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! __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

10-24-2008, 02:10 PM	#6
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	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. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

10-24-2008, 02:56 PM	#8
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	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/vi...oId=1634709538 __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

10-24-2008, 03:04 PM	#9
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California	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. __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

10-24-2008, 03:08 PM	#10
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California	Yeah Country! Give us some pearls of wisdom! __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

10-24-2008, 12:19 PM	#1
Crentist Is lookin for wood to cook with. Join Date: 05-05-08 Location: Aliso Viejo, CA	Maiden Voyage of WSM 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?

10-24-2008, 12:33 PM	#2
aks801 is One Chatty Farker Join Date: 08-21-08 Location: Katy, TX	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. __________________ alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true"

10-24-2008, 01:32 PM	#3
Crentist Is lookin for wood to cook with. Join Date: 05-05-08 Location: Aliso Viejo, CA	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.

10-24-2008, 03:09 PM	#11
Crentist Is lookin for wood to cook with. Join Date: 05-05-08 Location: Aliso Viejo, CA	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.

10-24-2008, 03:11 PM	#12
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	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. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

10-24-2008, 03:32 PM	#15
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Welcome Brother Smoker...a butt or two is the perfect smoke to break in your new WSM. Plenty of knowledgeable folks here to help out. Here are a couple of links to all things WSM as well...Good Luck and don't foget the pics. http://www.virtualweberbullet.com/tipsfaq.html http://www.virtualweberbullet.com/cook.html __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

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