1st Smoke - Brisket and Spare Ribs

[Derek M.]

[NOTE: This was before my pulled pork post - about a month ago]

I just got a Weber Smokey Mountain after reading such great reviews about its ease of use. This thing was great, I didn't need to worry as much as I did because the WSM is pretty easy. Combine that with all the knowledge from this site and you'll see how it turned out.

Bought a 10.5 pound brisket from Costco, along with 9 pounds of spare ribs.

Plan was to eat at 6:00PM with a bunch of friends.

Rubbed both down Friday night

Woke up Saturday at 4:00, pulled the brisket out of the fridge and started the chimney, filled the charcoal ring to utilize the Minion Method. Poured about 20 lit coals on top of the unlit coals in the ring. I assembled the WSM, poured water in the bowl and waited for the temp to get up to about 220. This actually took longer than I expected.

Brisket on at 5:00 AM. I measured the temp at the grate and it was pretty darn easy to maintain right at 225*.

4 hours in a rotated it, not sure this was necessary on a WSM now that I think about it.

I put the ribs on at 11:00, utilizing Hornian's fool proof 3/2/1 Method.

Pulled the brisket off the smoke about 1:20, put a thermometer in her, wrapped her up and into the oven at 225* she goes. She measured in at 176* prior to the oven, I was hoping for about 160*

2:00 - time to pull the ribs off the smoke, wrap in foil, then into the oven for 2 hours, these ribs were already so tender.

took about 2 hours to get to 190* for the brisket, pulled it out of the oven, removed the probe and wrapped up and put in a cooler until dinner

After 2 hours in the oven, as Hornian mentions in his post, they are practically falling off the bones, the final hour is used to firm them up a bit, I almost skipped this step because I liked how they were so tender and full of juicy deliciousness. I had a change of heart and followed Hornians method. Put them on smoker for an hour. Here's how they looked when I pulled them off.

They were still very tender and you could wiggle the bones and they'd come right out.

I wrapped them back up in foil and put them in the cooler to keep ms. brisket company until it was time to eat.

5:30 - pulled the brisket out to rest prior to cutting. Here she is.

Didn't get a picture of the ribs post-cooler because they were devoured pretty quickly.

Here's the meat shot, not much of a smoke ring but the brisket had a great smokey flavor, was very moist and tender. BTW - I used OAK.

The brisket was so great, and the ribs were pretty unbelievable. Not sure if it was the Oak or my rub concoction or everything put togeher, but it was some of the best brisket and ribs I've had.

My only complaint now is, with a WSM, you are limited on space. We had 12 adults pretty much devour what I had. I don't think I can fit a bigger brisket on, and the ribs barely fit.

Thanks again for all the help!

[borat}Great Sucess![borat}

 

[Alan D]

Nice looking meat, sounds like all enjoyed it, and that in itself is worth it's weight in gold.

I've got to get myself a sando before all the meat is gone...we had some left over but it's going fast, last night my wife made some wraps with some...

I haven't flip'd either of the briskets I did, one on a kettle and one on the WSM, and not sure there is a need to do so. I have left the fat side up, which seems to be the more common way, and I just leave it like that.

The one I did this past weekend I foiled at about 177 degrees, and I would foil it sooner next time, say 160-165 degrees, as the very end of the flat was dry for about 2 inches. Very tasty meat, everyone was smiling, and (not to repeat myself) that in itself is worth it's weight in gold. Good job for your first try!

BTW, if you get a rib rack you can fit more on their side. Worth the investment, IMO.

 

[Mike R. (Heyworth)]

Very nice report on your cook. Brisket looks good, I haven't done one yet on mine. The rib rack is the way to go, I bought one at Lowes that will hold 5 slabs. I did 3 slabs this past weekend and it was great, they were all on the top rack with the butts on the bottom. Lots of food! Keep up the good work!

BTW...there is a new 22" WSM for Fall 2009!

 

[Derek M.]

I didn't actually flip it, I kept fat side up, just rotated it. Again, on a offset smoker this is done because one end is closer to the box and cooks faster. I used info from another site that has offset cooks posting. Therefore, I don't think this is necessary on a WSM.

I have since bought a rib rack and they do work very well. I plan to trim mine st. louis style next time.

 

[Robert Oleksak]

Derek I think if you used a rib rack or coiled your ribs you could fit many more on as for the brisket I think if you had the butcher cut that piece in half and cut you one more half piece you could have gotten three halfs on there. Try that next time.

 

[Tom Chips]

Looking back on older posts regarding ribs, I had to mention that these ribs look very nice and wide. I can't seem to find them this wide around here.

I've always done spares, but finally breaking down and doing some baby backs sometime tomorrow.

 

[Alan D]

Tom,

One of the problems is that what is sold as baby backs around these parts is often a baby back with a section of loin on top of it. A true rack of baby backs will be about 2 lbs, or about, and there are often 3-4 lb. racks that are sold in the markets. This is a way for them to get a higher price for the loin, IMO.

It's all good I guess, it's meat after all, not as if I was being forced to eat vegetables.

 

[Derek M.]

Tom, I get my ribs at Costco. These were obviously not trimmed (st. louis style). I think I will try trimming them next time as that middle bone seems to get in the way.

I've done spares twice more since this first cook and I haven't been able to replicate the deliciousness of these first 2.

It could have been the 10 pound brisket cooking above it dripping sweet deliciousness on it, I don't know, but they sure were good....

-D

 

[K Kruger]

I assembled the WSM, poured water in the bowl and waited for the temp to get up to about 220.

One of the key points of the Minion start is to assemble the cooker immediately after adding the lit and then immediately loading in the meat. Try that. You will be much more likely to get a nice smoering, especially if your brisket is cold. Use hot water in your pan if you don't want the come-up to be too long. (I Minion the start for brisket cooks but cook 100 degrees hotter. Still get a nice ring.)

Regardless, nice looking food!