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 ...
Topic: First Post - WSM 22.5 - Packer Brisket, Baby Back and St. Louis (pic heavy!) (Read 2142 times)