1st & 3nd smokes with my new WSM 181/2


 
J

Jean Hart

New member
Hi everyone! I put together the smoker last weekend. (easy). Yesterday did ribs. Cooked them at a pretty steady 225. Started at 2:30 pm. Turned onces after 3 hours About an hour later Husband nagged the hell out of me saying LETS EAT! I took them off and they were still good. Another 1/2 hour would have been better. Still moist & tender. Today is a 10 pound pork butt. I woke up about 4:00 AM to start it. Husband thinks I am nuts but who cares! I took the rubbed butt out of the fridge right away. Put on my oven to 220. Put the butt on a rack & baking pan & let it get the chill out of it. Meanwhile I set up the smoker. It kept a steady 220 so it was ready! When I took the butt out of the oven it was very warm but not warm enough that I could not pick it up with my two hands. I am keeping an eye on the temps. Go's up & down very slightly. It took a little time getting set up this morning dealing with the total darkness with only a garage light and a small flashlight. Thanks for listening!
 
Sounds like your're off the a great start. Your husband sounds like my wife and daughter. They like the outcome but don't understand the difference between the WSM and the microwave. Actually my wife does, but daughter doesn't. Her taste buds are low and slow but her temperament is high and fast.
 
I always put my butts on the smoker straight out of the fridge after assembling and the temp begins to climb. Its still very easy to hit target temp.
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Hi All! Thanks for your comments! The butt read internal temp. in differents spots 195-200 aprox. The weight trimmed was over 9 1/2 lbs. It did not need much trimming. The warmup in the oven helped on timing. It was done in less than 9 hours. I let it rest for about 1/2 hour. Moist flavorul meat! Plus some nice smoke color. I am so surprised! I love my smoker! It held a steady aprox 225 for a long time. It started going down so I had to adjust the vents some. Thanks again!

Jeanny
 
Originally posted by Jean Hart:
The warmup in the oven helped on timing. It was done in less than 9 hours.
Jeanny
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Hi Jean, First time I ever heard of preheating butts in the oven. Did you get that from TVWBB?
 
Originally posted by Steven P (Tupelo):
I always put my butts on the smoker straight out of the fridge after assembling and the temp begins to climb. Its still very easy to hit target temp.
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A few of us believe the colder the meat going into the WSM, the better the smoke ring (as the meat will not absorb much smoke past a certain temp, e.g., 140).
 
Thanks Mike!

Hi Jean, First time I ever heard of preheating butts in the oven. Did you get that from TVWBB?

No Tim. Just thought it was a good idea. I thought about cutting it in 1/2 but figured it might get too dry. I kept it at 220 for about 1/2 hour or so. Like I said it was just warm. I would say about as warm as a person would feel like if they had a fever. I just picked it up bare handed and put it right into my cooker which was at pretty much the same temp as the oven. I am new to smoking but do not think I lost anything by doing this, only making the cook time shorter. I like my way and maybe in the Summer when I have more daylight I will try it without the oven. There was a good amount red from the smoke. I was surprised! More in the folds of the meat. I made many trips up and down stairs checking the temps very often. Thanks for your information Monty. I am greatful for your info! Ten inches of snow here last weekend. This weekend I am going to wear out my smoker! Only kidding! Have a great day all and be safe!

Jeanny
 
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