First Cook on my 22.5 WSM

[aguyindallas]

Here we go! I've got a 14 pound brisket sitting next to a 4 pound pork loin.

As expected, the first cook is slightly above where we would call normal. She is holding steady at 270-275. I used regular kingsford, and some pecan chunks for smoke.
















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[AcrossFromHoss]

Gorgeous view on and off the grate best of luck with the rest of the cook look forward to seeing the results

[aguyindallas]

The pork loin hit internal temp of 150, right around the 2.5 hour mark as I expected. I let it rest for 30 minutes before slicing. Despite not really having a smoke ring, it has a great smoke flavor and is quite juicy.

Very happy with the results.










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[Craig]

Looks good to me! Great view you have there!


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[MrHoss]

I remember my first cook on Bertha...my 22.5 WSM....happy times. As that cooker gets more cooker under her belt the seasoning will produce better and better smoke rings.

[aguyindallas]

I'm at 8 hours on the brisket. I've added fuel a couple of times. It's only about 35 degrees here. Internal temp is stalled just under 160. Still reaching for 190. Looks like a few more hours to go. Can't rush good bbq.


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[aguyindallas]

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[aguyindallas]

And here we are at 10.5 hours at 192 degrees. Pulled it off and going to let it rest for 30 minutes before slicing.








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[aguyindallas]

The brisket came out GRATE!










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[argentflame]

Both looks great. Nice smoke ring on the brisket.

[aguyindallas]

Thanks! Overall, I'm pretty happy with the cook. The brisket was very juicy and tasted fantastic.

I would have liked to have gotten a more intense smoke ring, but I'm told this is pretty normal in a brand new cooker. I may need to use a bit more wood going forward. I've always smoked in a pure stick burner where there is no problem getting a good smoke ring.

I cooked a bunch of chicken breasts too, along with some pork chops. At one time, I had the smoker and two kettles going at the same time. That was fun!




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[jcnaz]

Awesome cook! I am still working up the nerve to smoke a brisket.
A bunch of pork butts or whole shoulders will help gunk that smoker up quickly.

[BBcue-Z]

Very nicely done!!

[blieb]

Nice!  I must have checked out the thread before the brisket pics because I remember thinking "cliffhanger" ...
Looks great!  Nice setup you got there, too.

[aguyindallas]

Thank you @blieb