View Full Version : Sunday WSM cook
RaguJr
07-28-2014, 06:45 PM
Smoked up some brisket and ribs yesterday on the 22.5" Brisket probed like butter in about 10 hrs @ 275 and Ribs were done in about 4 hours at 250. Although I think I could of done a better job trimming the brisket, I was pretty satisfied with the results. Used S&P on the brisket and Wolfe Rub on the Ribs. I also need to do a better job of spreading that Pepper evenly as u can see. Haha.
aks801
07-28-2014, 06:55 PM
Looks real nice. I've only had my WSM a couple of months but I'm a true believer already. You also brought da skills to your cook: nice job.
IamMadMan
07-28-2014, 07:37 PM
Great looking cook, congratulations....
Happy Hapgood
07-28-2014, 08:00 PM
BAM! Mighty Fine!
ayb97
07-28-2014, 08:16 PM
Nice.
THoey1963
07-28-2014, 08:32 PM
Nice job!
grantw
07-28-2014, 08:43 PM
looks great! Did you run water in the pan?
RaguJr
07-29-2014, 12:11 PM
looks great! Did you run water in the pan?
No water. I have Char-Broil Diamond Briquettes in there and I just foil the water pan. Seems to work out just fine for me. I stood at 275 the majority of the time with 2 closed vents and 1 vent 1/4 open.
peeps
07-29-2014, 12:16 PM
Excellent looking cook!!!
thunter
07-29-2014, 12:47 PM
Very nice! :-D
JoSal73
07-29-2014, 02:33 PM
I don't mind eating leftovers. Send some my way!
Cayman1
07-29-2014, 05:03 PM
Looks very tasty. I cooked 20 brisket points on my WSMs for my daughter's wedding and used a Texas rub (salt, pepper, garlic, and cayenne) on all of them and they turned out awesome. Not sure why I don't use this rub in competition.
Enrico Brandizzi
07-29-2014, 05:47 PM
Great looking cook!
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved