First Post - WSM 22.5 - Packer Brisket, Baby Back and St. Louis (pic heavy!)

[blieb]

Picked up a WSM 22.5 off CL about a month ago (my first Weber).  I've been casually smoking chicken and ribs for a long time on lesser vessels.  This was my 3rd cook on the WSM.

I love the temp control (learning) and size of this puppy!  My first brisket on here was good, but I was a little low on the heat (205-215).  My goal this time was (225-235) - once the sun comes up the temp plays nice, but getting started and overnight is still a challenge for me.  I basically don't sleep, but get to come inside thanks to the Maverick. 

Wood: hickory for brisket ... added some apple when the ribs went on.

Rubadubdub:

• Brisket - base rub: salt, pepper, chipotle, cayenne.  After setting, part 2 was Costco Steak seasoning (Montreal Steak).  Plain beef broth injection.
• Ribs - sticky fingers rub (give or take):  1 tbs. paprika, 1/2 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. cayenne pepper, 1/4 tsp garlic powder.  Wrapped and set overnight.  I added a sprinkle of brown sugar an hour before loading.

Pics:

2am brisket on


12 hours, first visual ...


Ribs on ... I normally use a rack, but wanted to see what fits on the WSM.  Was doing less ribs because of the brisket.


It's hot out here, but the smell can't be beat!


Time to probe test (~14 hours).  Yep, red Maverick was $15 cheaper on Amazon


Wrapping for resting, added a little beef broth, stuck in oven (off) for 2 hours.


Ribs after 3 hours.  I wanted to leave them on longer (maybe 90 mins more) ... but our guests were getting anxious


Burnt ends.  This brisket had a MONSTER point.  That's good since people just gobble them up and ignore the flat.  Shot is before putting in the oven on high heat for a few.


Flat sliced.


Few ribs cut.  Babies left, St. Louis right.


Forgot a plate pic ... sooooo partially eaten


Here's a spatchcock chicken shot from my first test cook ...

[landgraftj]

Wow that all looks great!

[Weber MD]

Nice cook up blieb.

[Craig]

Well I'm hungry now... Love it!

[OoPEZoO]

Hell of a first post.......welcome

It all looks great

[mirkwood]

Wow, hell of an intro blieb and welcome to the WKC,  wicked nice cook ups, everything looks excellent. 

[jcnaz]

Welcome... And thanks for sharing!

[1buckie]

Really. really nice cookup !!!!!!


Brisket flat is just right......no crumble at the edges was how I was taught & that's just so.......

Welcome here !!!!!


What types of kettle cookups have you got going,. as the WSM stuff looks great?

[AZ Monsoon]

I'm hungry now. Nice work!

[blackdog1101]

Wow those look awesome!

[blieb]

Thanks for the warm welcome y'all!

What types of kettle cookups have you got going,. as the WSM stuff looks great?

I don't have any kettles yet!  One is definitely in my future.  Last few years I've just been smoking.  Love the taste of charcoal and decided to not replace my gasser (long dead).  I should have bit the bullet last year and picked up a blue performer like I wanted.  I have been watching CL for a deal on a One Touch Gold or Performer ... there have only been a couple and they go fast!

[Troy]

Great cooks man!!

And welcome to wkc