Len Dennis
TVWBB Diamond Member
Here we go with 2 loin back ribs (7 lb total) and one outside/bottom round beef roast (3lb).
Using pecan and apple chunks.
9
Coiled up nice. Lots of room on the top rack.
type
using the "donut" method to lite the chimney
after 10 minutes its ready to go into the WSM
thermo's ready (room temp 73)
WSM up to 200 after 25 min and meat goes in. Finishing pics to come in 2hr for beef and 5 hr for ribs.
Edit: 2 hr mark and out beef comes. Trust me: it reads 131o
Finished product. No inside pics as it's cooling (overnight) in preparation for slicing tomorrow.
More to come...
Using pecan and apple chunks.
9
Coiled up nice. Lots of room on the top rack.
type
using the "donut" method to lite the chimney
after 10 minutes its ready to go into the WSM
thermo's ready (room temp 73)
WSM up to 200 after 25 min and meat goes in. Finishing pics to come in 2hr for beef and 5 hr for ribs.
Edit: 2 hr mark and out beef comes. Trust me: it reads 131o
Finished product. No inside pics as it's cooling (overnight) in preparation for slicing tomorrow.
More to come...
Last edited: