Break-in cook for my new to me 18" WSM. Followed the latest Matt Pittman video recipe / method by seasoning after the pull and adding BBQ sauce. I've never done that before and while it was good, it really masked the smoke/pork flavor that we love. Cooked bone stock WSM style with water bowl full of water, basket full of jealous devil briquettes with 4 buried cherry chunks for smoke. I didn't measure meat temperatures at all during this cook which was a new method for me. Went about 7 hours until I was happy with the bark, then topped with brown sugar and butter and added a little marsala wine to the wrapping pan. Covered and on the WSM for another 4 hours..... Pulled it at midnight and seasoned with more Meat Church Hickory rub and added Cattlemen's BBQ sauce - no measurements, just to taste. Good stuff, we're having this for dinner tonight. Vac sealed the rest for future meals.
All in all, this was a fun cook. The 18" WSM uses much less fuel than my 22" and seems to hold temps really well - maybe using water helped with that.
Cheers!
That looks really good!
Gotta have that good smoke flavor though, I agree.
Quote from: OkieGirl on May 12, 2025, 10:09:27 AMThat looks really good!
Gotta have that good smoke flavor though, I agree.
Thanks! We've only sampled it so far and it is very tasty - will have sandwiches tonight. It always tastes different/better to me after being away from the smoker a day or so. Must have something to do with breathing it while cooking. Also, it's best to me with dill pickle chips on the sandwich. I'm already hungry thinking about it!
Looks like it turned out wonderful. I saw his video as well about the seasoning and sauce after pulling. I'm not a big sauce fan but yours looks good. Sauced to taste and the pickle is mandatory. Enjoy!
Quote from: ASpitzer on May 12, 2025, 10:46:43 AMLooks like it turned out wonderful. I saw his video as well about the seasoning and sauce after pulling. I'm not a big sauce fan but yours looks good. Sauced to taste and the pickle is mandatory. Enjoy!
Thank you sir! I bought a gallon of Cattlemen's BBQ sauce last month at Gordon Food Service and am having fun putting on different foods. It's not bad for $12 / gallon.
Nicely done. I'll take a sammie, or two.
Oh, and you're right, the 22½" WSM is daggone fuel hog ! !
Quote from: Big Dawg on May 12, 2025, 02:09:34 PMNicely done. I'll take a sammie, or two.
Oh, and you're right, the 22½" WSM is daggone fuel hog ! !
The sandwiches were really good! Forgot to take a picture believe it or not...