Today we are cooking a brisket, baby back ribs, and MOINKshots.
Using my 22.5 WSM: love it. Got the ring ready with KBB (great sale at Lowe's) and coffee can in the middle. Used the dormant kettle as my work station to get a chimney going with about 20 in it. Poured the lit in, removed can, assembled WSM (hot water in the pan) and let it start coming up to temp.
Have a nice 12.0# prime packer that I picked up at HEB. Didn't trim back any of the fat cap, but did carve out as much of the hard stuff as I could. Trimmings weighed 1lb, 11 oz, so the starting weight of the cooking meat is 10 lb, 5 oz: nice moderate size. Seasoned with kosher salt, black pepper, onion powder, garlic powder. Even got my 9 year old daughter to help pat it down!
Put in in the smoke at 9:25 AM at about 260 temp. All vents are WFO at this point, and I hope to get it up to about 290 or so.
I'll probably wrap in kraft paper about 4 hours in, and about an hour after that put on the ribs (3 racks).
Stay tuned.
Using my 22.5 WSM: love it. Got the ring ready with KBB (great sale at Lowe's) and coffee can in the middle. Used the dormant kettle as my work station to get a chimney going with about 20 in it. Poured the lit in, removed can, assembled WSM (hot water in the pan) and let it start coming up to temp.
Have a nice 12.0# prime packer that I picked up at HEB. Didn't trim back any of the fat cap, but did carve out as much of the hard stuff as I could. Trimmings weighed 1lb, 11 oz, so the starting weight of the cooking meat is 10 lb, 5 oz: nice moderate size. Seasoned with kosher salt, black pepper, onion powder, garlic powder. Even got my 9 year old daughter to help pat it down!
Put in in the smoke at 9:25 AM at about 260 temp. All vents are WFO at this point, and I hope to get it up to about 290 or so.
I'll probably wrap in kraft paper about 4 hours in, and about an hour after that put on the ribs (3 racks).
Stay tuned.