oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-21-2013, 05:12 PM   #1
rcw320
Got Wood.
 
Join Date: 01-07-13
Location: Ingleside, TX
Default Noob, first smoke with WSM (pr0n)

Just wanted to say thanks to all here for the great info.

I used everything I learned here.. and these are a few pics of my work

Royal Oak Lump. 4 hickory chunks. Grate temp stayed around 300 F.

The last pic was taken right before I pulled the meat off @ 196. I wrapped it in foil and put it into a cooler, to be eaten in a few hours.








rcw320 is offline   Reply With Quote


Thanks from: --->
Old 07-21-2013, 05:23 PM   #2
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Default

Looks great!

Did you wiggle the bone? Temperature is not a reliable way to test doneness. Nevertheless, at 196 the worst you might face is one a little harder to pull but every bit as tasty!
__________________
Weber Crazy
HankB is offline   Reply With Quote


Old 07-21-2013, 05:27 PM   #3
jpoole1986
Found some matches.
 
Join Date: 04-05-13
Location: Spartanburg, SC
Default

Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.
jpoole1986 is offline   Reply With Quote


Old 07-21-2013, 05:38 PM   #4
Budman1
is one Smokin' Farker

 
Budman1's Avatar
 
Join Date: 02-13-13
Location: Wyoming County, N.Y.
Default

looks really good!
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork.
Secret Squirrel Society - Nope, doesn't exist.

Bob
Semper Fi
Budman1 is offline   Reply With Quote


Old 07-21-2013, 05:53 PM   #5
Garyclaw
Babbling Farker
 
Join Date: 08-05-09
Location: NE OH-IO
Default

Looks like you did very good!
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Old 07-21-2013, 06:39 PM   #6
rcw320
Got Wood.
 
Join Date: 01-07-13
Location: Ingleside, TX
Default

Quote:
Originally Posted by jpoole1986 View Post
Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.
The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.
rcw320 is offline   Reply With Quote


Old 07-21-2013, 07:00 PM   #7
WvQ
On the road to being a farker
 
Join Date: 07-04-13
Location: Reedsville, West Virginia
Default

Looks awesome to me
__________________
Chargriller and a Backyard
WvQ is offline   Reply With Quote


Old 07-21-2013, 07:13 PM   #8
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Looks like success from here!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Old 07-21-2013, 07:16 PM   #9
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Default

Quote:
Originally Posted by rcw320 View Post
The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.
When you pull the pork and have the chunks with bark mixed it, it won't be too salty and peppery. The nice thing about an almost 10lb piece of meat is that it is very hard to overseason.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Weber Mini WSM
Weber Smokey Mountain 18.5"
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote


Old 07-21-2013, 09:07 PM   #10
TroyA65
is one Smokin' Farker

 
TroyA65's Avatar
 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Default

Well Done Sir!!
__________________
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Mini WSM
TroyA65 is offline   Reply With Quote


Old 07-22-2013, 10:06 AM   #11
Tonybel
is Blowin Smoke!
 
Join Date: 02-29-12
Location: San Berdoo, CA
Default

Perfect!!!
__________________
Lots of Weber Kettles ,2 WSM 18.5-14.5 ,Weber Genesis,Weber Q
Tonybel is offline   Reply With Quote


Old 07-22-2013, 10:14 AM   #12
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

nice work
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen
deepsouth is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 05:17 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.