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View Full Version : New 22 WSM Inaugural Overnight Brisket and Butt Cook 2012!


MarleyMan
05-26-2012, 03:04 AM
Good Morning Bretheren and Bretherenettes!

Well earlier this week the UPS man threw this big ol' monstrosity on my doorstep!

http://i216.photobucket.com/albums/cc74/marleyman69/22WSM2012/NEWSWSMA.jpg

I immediately ordered the Cajun Bandit Door and Grommets and installed them this evening along with a 16" clay saucer for the heatsink wrapped in foil ( I was so tired of cleaning the farking H20 pan out after a cook and heard good things about this mod for folks running WSM's:thumb:)


http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMe.jpg


So I bought all of this to break her in properly tonight.

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMa.jpg


A Pork Butt on top....

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMb.jpg

and a Brisket on the bottom....

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMc.jpg

I fired up the cooker, this thing takes ALOT longer to come up to temp compared to the 18, with a slooow ramp in temps. however it is MUCH more stable it seems so far.

After about an hour it seemed stable so I threw the meat on, it crashed in temp (of course) and is now humming along at....

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMd.jpg

Time for a nap....:thumb:

eddieh70301
05-26-2012, 04:45 AM
Nice looking WSM. Might have to get me one in the near future. Great looking grub you have there. Looking forward to some finished pics.

Brian in Maine
05-26-2012, 04:47 AM
Good luck!!!

bigabyte
05-26-2012, 05:20 AM
She's a beauty!:cool: Enjoy the first run.:thumb:

LMAJ
05-26-2012, 08:13 AM
Nice - let's see more pron!

hamiltont
05-26-2012, 08:31 AM
Looks awesome!! Notin like jumpin right in & loadin 'er up right. The neighbors are gonna be walkin around with their noses in the air trying to search you out. It's a funny visual... Be sure to post more pics as the cook progresses. Cheers!!!

Ron_L
05-26-2012, 08:37 AM
Is it done yet? :)

MarleyMan
05-26-2012, 12:12 PM
Well took a nice little nap and woke up around 12:30. They are now riding on the top deck to finish up...looking good!

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMf.jpg

bandityo
05-26-2012, 01:14 PM
looks good to me!

David

bigabyte
05-26-2012, 01:22 PM
Oh yeah, looking real good!:thumb:

MarleyMan
05-26-2012, 03:40 PM
Well 15 hours later the Butt and Brisket are finally done. :whoo:


I can't wait to slice into this brisket, I just KNOW it is going to be a good one by the look and feel when I pulled it off.

They both are in the cooler now taking a much needed rest.



http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMg.jpg


http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMh.jpg


I think I deserve a beer now :thumb:

More pron to come later....I hope everyone is having a great day!

El Ropo
05-26-2012, 04:17 PM
Looks really nice, I can't wait to see the finished pics!

BDAABAT
05-26-2012, 04:45 PM
Nicely done!

Congrats on the new cooker!

Bruce

TonyT
05-26-2012, 06:02 PM
Hell yea! Awesome smoker and awesome Q!

MarleyMan
05-26-2012, 08:45 PM
Here are the money shots Brethren. :thumb:

I am REALLY liking using the terra cotta saucer for a heatsink vs. water. It recovered well when lifting the lid and I got by on a load of Stubb's for about 12 hrs before I had to add another 1/2 a chimney to finish up the cook.

I cubed up the point and made some Burnt Ends.

(forgot to get a final shot of these, but the cooker was peetering out and I did not feel like adding more fuel just to finish the ends so they were not as crispy on the outside as I like, but still good eatin' ends ;) )

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMi.jpg

Pulled them off and added some sauce. Threw them back on to finish up.

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMm.jpg

Sliced Brisket (nice Smoke Ring :clap:)

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMj.jpg

Pulled Pork

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMk.jpg

I tried "Cooler Corn" today also, this worked GREAT! Highly Recommended!
Here it is all plated up!:hungry:

http://i216.photobucket.com/albums/cc74/marleyman69/22%20WSM%20Inagural%20Cook%205_25_2012/MEMWSMl.jpg

Everything was great. Only my father showed up so I have some leftovers for the weekend and to vacu-seal :biggrin1:.

Have a great weekend Brethren, looking forward to seeing all the great cooking session pron!! :peace:

superlazy
05-26-2012, 08:52 PM
Very nice!!

Terry The Toad
05-26-2012, 08:53 PM
Looks like you nailed it! Great looking grub! :clap2:

Happy Hapgood
05-26-2012, 09:00 PM
That's one Kick A$$ smoke Sir!

El Ropo
05-26-2012, 09:04 PM
Yep you nailed it! :thumb:

slowrollin
05-26-2012, 09:19 PM
Very nice sir!

I cant stop smoking.

Fishawn
05-26-2012, 11:51 PM
Very Nice!! :clap2:

Subzerogriller
05-26-2012, 11:57 PM
You guys have no idea how hard it is to have to work Memorial Day weekend, then come home and see all this pron...it all looks amazing, Marley! I've got a week off coming up, can't wait to pay everyone back for all the pron this weekend!

MarleyMan
05-27-2012, 12:06 AM
Thanks all, I impressed myself (and I am my own worst critic like most of us probably) since it was a new cooker and running it overnight.

Like I said I am familiar with the WSM, but of course with a new pit leaving it unattended overnight worried me a bit.

She just cruised right along though, only flucuating around 10-15 deg through the whole cook. I am really liking the terra cotta planter base in place of the water.

Much easier to clean up, no worry about refilling H20 on overnight cooks and more stable temps along with easier recovery when lifting the lid, removing the stack, or opening the charcoal access door.

The finished butt and brisket were as moist / tender as using H20 as the heatsink, so the "moisture" myth from having H20 in the pan has no effect on the cook.

El Ropo
05-27-2012, 01:06 AM
Thanks all, I impressed myself (and I am my own worst critic like most of us probably) since it was a new cooker and running it overnight.

Like I said I am familiar with the WSM, but of course with a new pit leaving it unattended overnight worried me a bit.

She just cruised right along though, only flucuating around 10-15 deg through the whole cook. I am really liking the terra cotta planter base in place of the water.

Much easier to clean up, no worry about refilling H20 on overnight cooks and more stable temps along with easier recovery when lifting the lid, removing the stack, or opening the charcoal access door.

The finished butt and brisket were as moist / tender as using H20 as the heatsink, so the "moisture" myth from having H20 in the pan has no effect on the cook.


You're a bbq stud already. Way to buck it up and cook a brisket out of the gate. Keep it up and enjoy! :clap2:

MarleyMan
05-27-2012, 01:57 AM
Way to buck it up and cook a brisket out of the gate. Keep it up and enjoy! :clap2:

Some days I like taking a risk......:crazy:


Since Bison is the new hotness, I may try to cram one of those onto the WSM tomorrow. I think I may have to trim it up "St. Louis Style" though to get it to fit on both racks.

mattdean1003
05-31-2012, 12:07 PM
::Drooling::

speedrcer1
05-31-2012, 12:13 PM
Very done well sir!
:thumb:

Big Bears BBQ
05-31-2012, 12:35 PM
That's some great looking Q ....