1st weekend w/wsm


 
M

Mark Starnes

New member
Thanks for all the info here did my 1st weekend of smoking on my new 22.5 (15lb pork butt, 2 whole chickens and a small brisket) every thing turn out great and again thanks with all the help from installing the Maverick ET-732 to adjusting temp. This forum is great!!!!!!
 
Hi Mark,

Did you cook everything at the same time? I also just got the 22.5 and am loving it. I did a 10 lb butt this weekend and it came out great also did a 4-5 lb brisket that came out like dry as anything.
 
Bob- Thanks for the info of where to drill the hole and what to use it worked great with the ET732
Mike- I did 3 seperate cooks the first on was Saturday that was the butts only (12.5 hours)
Then on Sunday I did the Chicken (after brining and drying out) first then the Small Brisket using the same burn. I marinaded using a Tequila-Lime marinade that I found under beef recipes from Jack Straw. I cooked it to 170 then foiled it for 45 minutes and was very moist. Also for the Chicken and Brisket I just foiled the water pan (no water) for higher temps
 
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