quote:

Originally posted by Russ Hazzon:
I think the BRITU recipe is the perfect first cook. It's not a difficult recipe to follow and the results are seen within a reasonable amount of time. Butts are a more forgiving choice of meat, but the length of time required to cook the meat is just too long for a first-timer. They're looking for instant gratification from their new smoker. BRITU is most definately the answer to that.

I agree with Russ for all the same reasons. The first overnighter I did was way more complicated (4 butts) and a lot more work. Follow the BRITU and you can't miss!

My first Bullet ribs came out pretty good. BRITU has served me well. But this year my mission is to (successfully) remove the membrane from the bottom of the babybacks. The last couple of smokes I just gave up. I actually took more skin off me than I did membrane off the ribs! However this is a new season and anything is possible.

I say end-cut Pork Chops.

My 3rd smoke I was following the "Basic Barbecued Chicken" method/recipe from this site and after the chicken was done, I threw on a full top rack of chops.
With a dry pan, steady 325 deg, and some hickory wood still making a sweet aroma after 1.5 hours, those chops came out perfect.
I flipped the chops once and cooked for 40 min.
Especially if someone is used to cooking chops on a grill, it is much easier to figure out done-ness jut by inspecting the meat and the result is delicious.
That's gotta be the shortest easiest path to a delicious, cheap, successful first try.

My first easy cook was Chris's meatloaf,
then some pork steaks and a few beef hot links.
(FIRE!)
Tim

I see I'm in the minority. I picked pork ribs, since those are one of the easy meats to get great results from, most folks just love them.

I did a chicken as the first cook, didn't cook it nearly enough for my taste, followed it up on the same coals with a brisket, came out excellent...however, it takes a lot longer than ribs, which are an easy cook for me, and one of the favorites of my family. My wife requests ribs more than any other meat in the WSM.

baby backs is a good 1st cook.
we did a brisket for our first try.

I voted pork butt for the first cook - it's so forgiving it's really really hard to mess it up.

It does take a long time compared to doing poultry or ribs but you can easily royally mess up poultry or ribs your first try. I made pulled pork with my 4 pork butts, the total cook time took about 11 hours, and they came out absolutely perfect - there is nothing I could have changed that would have made it better.

The BEST FIRST cook??
Easy: two huge racks of spares!
Before the WSM entered my yard, I did not care one inch for cooking spare ribs...
Now, it's spares almost every week

2 spatchcocked chickens marinated in mojo and smoked over apple chunks.DEELICIOUS!

I agree with Lampe

I wanted to to a pork butt, but went with back ribs. Pork butts are very forgiving and I have had good luck with them on my OTG in the past, but its very cold out and 5 hours seemed better than 13-14 hours in the cold. Ribs turned out great and I will try a pork butt and chuck roast soon.

I voted for pork butt.

My first attempt was a pit beef roast around XMAS time. It was a high heat cook and it worked out OK.

My second cook was a pork butt, low and slow overnight. It was easy to do and the results were wonderful. Without a lot of effort, I produced the best pulled pork my family has ever had.

My vote goes to chicken:

-It's relatively quick, so you do not need to plan a big chunk-o-time for it.

-It's easy, and usually turns out tasty.

-It's relatively cheap, if you screw it up

Learn how to build a standard fire before going for a long-burn (although long burns are easy on a WSM )

Are we assuming that the person doing the smoking is not only firing up the WSM for the first time but is also a novice? Or are we just asking what is the best thing to smoke for the first time on the WSM?

Assuming that the person is new to low/slow cooking, I'd say ribs just because you get a quicker return for your time. Pork butt next because of the fudge factor.

I did brisket first, but only because I've smoked them in the past on other cookers and I spent many an hour here pouring over folk's techniques and trials with the WSM. I felt I had a good operating understanding of the bullet. It all went well.

I was going to say Lobster thermador.

I think pork butt would be the best first cook because for one you really can't screw it up and 2 it gives you more time to fenagle with the vents and find the sweet spot.

quote:

Originally posted by Scott Dace:
fenagle

Now there's a word I don't see too often on bbq forums.
I say what you like to eat whatever it is. Go for it. It can't turn out too bad to eat.

I voted ribs and I think baby backs because its a short cook, easier to get your feet wet adn learn temprature control on a four hour cook than going for an overnighter the first time.

Baby Back Ribs give a great result and are forgiving if your temps creep up (provided your rub dosent have too much sugar).

Your only worried about pit temps not meat temprature so thats one less variable to be concerned about as well.

I am a veteran brisket cooker, but a rookie smoker.

I did a pork butt for my first cook and it came out... meh... okay.

My first brisket was absolutely perfect. In fact, it was SO good, I have been chasing that perfection ever since to no avail.

Dangit.

Did baby backs my first cook. Turned out awesome.

I chose em' cause pork butt takes so long and I knew I was a little skeptical about the WSM keeping the temp regulated that long on my virgin cook.

Obviously, that isn't a problem.