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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-17-2013, 06:28 PM   #16
renoram
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Join Date: 01-19-13
Location: san antonio texas
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Even though I have more pits than I need, i still want one of those.
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Old 02-17-2013, 07:06 PM   #17
bbqwilly
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Location: Chickamauga, Ga
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Uncle Sam was good to me as well. I got this in September, but paid it off with part of my refund.
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Old 02-17-2013, 07:13 PM   #18
chicagokp
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Location: Chicago north 'burbs IL
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Nice. You'll love it!
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Old 02-17-2013, 07:23 PM   #19
KotaChuk678
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Join Date: 01-28-13
Location: White Plains, N.Y.
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beautiful!!
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Old 02-17-2013, 07:59 PM   #20
cheapbeer
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Join Date: 07-07-12
Location: Westfield, Wisconsin
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Fire that thang up!!!!!!!!!!!!!!!!
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Old 02-17-2013, 08:04 PM   #21
firefighter4634
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Location: Moville Iowa
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Nice cooker but it is way to clean, get her dirty!
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Old 02-17-2013, 08:24 PM   #22
silverfinger
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Location: Santa Poco.
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Nice going!!!!
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Old 02-17-2013, 08:29 PM   #23
Gasket
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Location: Nuremburg PA
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Congrats! I have done the same thing you did with my refund as well... and my pics are pretty much the same, a big, giant, beast of a cooker sitting in the middle of the living room. Ya gotta love it! I'll try and post the pics tomorrow if I get some time. Now fire that thing up!
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Old 02-17-2013, 08:33 PM   #24
charrederhead
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Join Date: 06-29-12
Location: Thomaston, CT
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That looks beauteous! I wish my 18 was a 22.

Enjoy!
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Old 02-19-2013, 02:40 PM   #25
Mexi "Q" Tioner
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Location: Hollister,CA
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Ok so finally fired her up and did a 6lb brisket. It was my 1st attempt at a brisket ever so I was a lil nervous but you gotta try it sooner or later. The night before I did the brisket I decided to season my WSM by cooking some bacon and greasing the insides.







Ran it as hot as I could and let it sit all night. When I woke up in the am, I still had some charcoal lit.

Now on to the brisket...

Picked up a 12lb but cut it in half and just smoked a 6lb for the family




Injected with apple juice & root beer


Rubbed down with some SM Cherry, overnight in the fridge.


Brought the meat out to come up to room temp and added a lil more rub to it


Put on noon and smoked for 4 hrs using hickory & applewood


After 4 hrs and ready to hit the foil for another 2hrs


Foiled up with some apple juice and dos equis amber




Back on the smoker


After the foil and back on smoker for 30 min, hitting it with some more smoke






Taken out and ready for slicing after 7hrs of cook time






So after my 1st attemp at brisket, I was very happy with the results as was the family. It was moist, tender and fell apart. Some of the fat on top was just like jelly. I think next time I will cut back on the rub because it was a lil too salty for my liking. All in all, there is a learning curve when it comes to maintaining temps and it will be awhile before I get that down but I love my new WSM 22.5 and cant wait to smoke some more. Thanks for looking!
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Old 02-19-2013, 03:03 PM   #26
Garrett
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Looks like it was a fun first cook on it. Good job on your first brisket.
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Old 02-19-2013, 03:14 PM   #27
Motley Q
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Join Date: 08-18-12
Location: marietta Ga
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Why are you thanking uncle sam?

It's YOUR money that the IRS kept and earned interest on.

You didn't benefit from it.
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Old 02-19-2013, 03:18 PM   #28
Bluesman
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Great job. You are going to really like that cooker. It just keeps getting better with every cook.
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Old 02-19-2013, 04:09 PM   #29
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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Good job on the first brisket.

Temp control will get easier with practice. "You didn't think it would be that easy did you?" Well worth the effort to learn.
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Old 02-19-2013, 05:51 PM   #30
bbqwilly
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Good looking brisket. I gave the first one I did to the dog.
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