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Got the WSM. Now what?!!!

  • Thread starter Thread starter SmokeInDaEye
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SmokeInDaEye

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So I've assembled a brand spankin' new Weber Smokey Mountain and now have an 11# brisket trimmed and ready to go on overnight, but could use input from anyone on my plan of action.

From what I've read, it looks like once I get the temp locked in using the Minion method, I should be able to get 6 or so hours of sleep without worrying too much about extreme temperature changes.

Does that sound right? Hate to mess up my first WSM cook too badly but also want some rest tonight!

The plan is to fill the charcoal ring with lump charcoal (with some smaller chunks of hickory and apple throughout), then spread 15-20 well heated (ashed over) coals to the top.

Add water to the water pan, put brisket on, then slowly close bottom vents until temp stablizes between 225-235. I'm planning to put a remote thermometer on the middle shelf to gauge cooker temp and the brisket on the upper shelf.

Get some sleep, get up in the morning to stir the coals, and continue cooking until the brisket is done.
 
Clint... you nailed it...

You should not have a problem as long as you wait until temp approaches or hits your desired range and then adjust the vents...

Just note that temp may drop a bit once you add the cold brisket, so you might not want to play with the vent at that point.. Either let it get to 240-250 and then add meat and control vent or put it on at your desired 225, temp will drop first and then come back up and then you can control the vent...

I've learned to trust the WSM to do it's thing... At New Holland, we put brisket on around 10PM or so, and we did not touch a thing until about 5AM for an internal temp check and a stir of the coals.. I did not even look at thermometer like I usually do... We had a great brisket that day 7th of 72...
 
Sweet. I'm excited to try it out! I'm sure there will be pictures.:biggrin:

1 more question, I saw somewhere that I should put hot water in the water pan. I assume that's so it gets up to temp faster. Anyone add other juices, spices, etc. when cooking a brisket? Maybe some beer?
 
6 hours...once dialed in a solid 12-15 shoud be aok. Scott

PS, be sure you;re dialed in before going to bed. to me that means meat on for a bit, temp stable for a half hour then off to sleep. scott
 
I use water unless I have leftover juice from any brining, injecting etc. If that's what I felt like using for that day...

I've used a number of fruit juices, beer etc... I honestly never noticed a difference... Seems like a waste of money and/or beer...
 
Clint... Your fuel should burn fine for several hours. I've gone as long as 14 hours without having to add fuel, but if you are using the stock water pan, watch you water level. The stock water pan will burn dry in three or four hours, and if that happens, your temps will skyrocket. If you refill your pan before you head to bed, you whould try to check it three hours later and add more water. Something with a long neck will make it easy to add (a wine bottle works, but takes a few trips).
 
Ron_L said:
Clint... Your fuel should burn fine for several hours. I've gone as long as 14 hours without having to add fuel, but if you are using the stock water pan, watch you water level. The stock water pan will burn dry in three or four hours, and if that happens, your temps will skyrocket. If you refill your pan before you head to bed, you whould try to check it three hours later and add more water. Something with a long neck will make it easy to add (a wine bottle works, but takes a few trips).
Click to expand...

Thanks Ron. I'll definitely try adding some more water before heading to bed. Put the brisket on about 45 minutes ago and actually had to battle to get the temp down! Something I never had to deal with using a POS bullet or my Chargriller.:grin:

In fact, I just added another thermometer in the top vent to make sure my reading weren't off, but it's sitting at 245-250 with all three bottom vents closed and top just slightly closed. Is that possible?
 
Clint, I have the same thing going this morning... put on an eleven pound brisket about 20 minutes ago. Hasn't stabilized YET but I highly recommend getting a temp other than in the dome. I have a small hole drilled to just fit my probe that goes in right below the upper rack in the WSM. I also have one stuck down the top vent in the dome just to see the difference. As of the time I went out to put the brisket on, the side drilled probe said 220 and the one in the dome said 244. HUGE difference there! Keep that in mind when you're using the WSM. I've seen it get up to a 30 degree or so difference in that one foot or so of space.
 
Just fired up my brand new WSM for the first time. Got 2 butts on. I injected them with a home made injection, slathered in mustard and rubbed with Texas Rib Ranger mild rub last night. I Used the Minion Method with 3 hickory chunks burried, put 20 lit briquets on top w/ 3 more chunks. Filled the water pan w/ hot water and placed meat on after adding more rub. The meat was placed on at 7:00AM. I have a probe in an onion next to the meat and one in a butt. At 8:00AM the meat was at 96* and the WSM was at 242* I choked down just a hair on the bottom vents, trying to keep the temp between 240 & 250*. I'll keep you posted. I have to go show some houses at 10:00. so I'll check the water pan before I leave. I should be back by 12:30.
 
tedlor70 said:
To eliminate the need to add water overnight you can get a Brinkmann charcoal pan an use it instead of the one that came with the WSM. It fits perfectly, and holds more than twice the amount of water than the WSM pan.

https://asp5.secure-shopping.com/hawgeyes/details.asp?prodid=28120002&cat=15000&path=10000,15000https://asp5.secure-shopping.com/hawgeyes/details.asp?prodid=28120002&cat=15000&path=10000,15000https://asp5.secure-shopping.com/hawgeyes/details.asp?prodid=28120002&cat=15000&path=10000,15000
Click to expand...

Ah, perfect!

I actually ended up stripping my old Brinkman bullet before getting rid of it, so I've got both pans and shelves (plus a thermometer I had added) for future mods to the WSM and the used NB Bullet I recently bought.

As for the cook, I woke up at about 6:30 and the temp had dropped to 200*. Opened bottom vents about 1/3 each and when I got up again at 9am it was humming along at 240-245ish.

Just added some jalepeno sasages from Kreutz Market.
 
Jeff_in_KC said:
As of the time I went out to put the brisket on, the side drilled probe said 220 and the one in the dome said 244. HUGE difference there! Keep that in mind when you're using the WSM. I've seen it get up to a 30 degree or so difference in that one foot or so of space.
Click to expand...

Yes, had a little fun figuring out temp readings on the fly last night.:biggrin:

I had set up a remote thermometer on the lower shelf, only to figure out after everything was in place that it only goes up to 199* (Oregon Scientific. Thought the one I stuck in the brisket, a RediCheck, is adjustable I have now learned!).

I had ordered a set of the thermometer eylets from BBQ guru earier this week but they haven't come so simply left on screw out on the shelf holders so I could run the wire into the cooker. Ended up putting a stick thermometer through that hole and another through the top vent.
 
SmokeInDaEye said:
In fact, I just added another thermometer in the top vent to make sure my reading weren't off, but it's sitting at 245-250 with all three bottom vents closed and top just slightly closed. Is that possible?
Click to expand...

Yeah, it's not only possible but likely! Once mine is stable, I generally run with two vents closed and one open about one-third. The WSM is an efficient machine! BTW, a nice mod to your WSM is to add the BBQ Guru eyelets for your thermometer wires. They replace the stock bolts that hold the grate brackets and will fit two or three NuTemp probe wires with room to spare.
 
Ron_L said:
BTW, a nice mod to your WSM is to add the BBQ Guru eyelets for your thermometer wires. They replace the stock bolts that hold the grate brackets and will fit two or three NuTemp probe wires with room to spare.
Click to expand...

Yes, seemd like a great idea. I also saw these insulated jackets on the Guru site but after my first run with the WSM, it seems like a waste of money. Any one used one?
http://secure.thebbqguru.com/ProductCart/pc/viewPrd.asp?idproduct=205
G_800-2002-001.jpg
 
First WSM brisket is done. The flat was a tad dry, but I think it had to do with the fact that I trimmed almost all of the fat off (a bit of an experiment after watching Adam Perry Lang on Vs. last week!). The point was amazing! Now I have some boneless shortribs on...
 
Last edited by a moderator:
... very, very nice !! I'll feel like I've got it together when brisket looks like this.. Great pics!
 
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