First Cook


 
D

Drew Rosebrock

New member
So I just finished up my first cook on my new 18.5 WSM...I fired her up around 7 last night with a full ring of unlit and about 3/4 chimney full of lit briquettes. I threw on some chunks of apple and cherry. I had a foiled pan of hot water as well. At first the water bowl wouldn't seat because the pile was too high, but I shifted everything around a bit and assembled the cooker. Even with snow on the ground and the wind blowing, the WSM came up to 215-220 no problem. I have cooked several of the recipes from this site on another brand of smoker, but never used a WSM...I am impressed to say the least...I went with the injection recipe from the pork section of VWB. The temp did sag a bit around the 7-8 hour mark and I had to add some more briquettes. I went to sleep around 2-3am with the temp hovering at 225. I decided to wake up around 7 and check how things were going. Unfortunately she was low around 175, so I kick started the side and let it ride for another hour or so. I finally pulled around 8 with an internal temp of 180-185, which was probably a little early. The meat pulled clean from the bone, was tender, but didn't shred as easily as I would have liked. I am cooking Christmas Eve for around 20 guests and hoping I can improve on this success. Any recommendation of recipes for a mixed crowd of adults and children? Would all Renowned be too spicy for youngins?
 
Drew, Welcome to the party. Sounds like your 1st go round on the WSM didn't throw ya. Congrats. Even tho I like more spice, for a mixed crowd I would use less in my rub and perhaps have a spicy sauce on the table for those who want to KICK IT UP a notch. Did you hold the Butt after it came out of the WSM? If it released from the bone and was fork tender it should have pulled nicely.

Happy Holliday smokin'

Mark
 
Welcome and congrats on a successful smoke. I like to inject with apple juice that has a little of my rub dissolved in it. I am currently using Bad Byrons Butt Rub and everyone enjoyed the results.
When pulling I have been using Bear Claws and find them to be a great help. They also are useful for lifting the meat off the smoker.
 
Welcome and Congrats on the First Cook!

IMO, 180º~185º is good for sliced but I target at least 190º for pulled. Also, you should foil it and let it rest for at least 30min, if not an hour.

I wouldn't think the Renowned Mr Brown rub would be too spicy for the youngins. It gets 'diluted' with all the meat. If concerned, cut back on the Cayenne Pepper a bit.
 
Drew, Congrats on your first smoke. I always shoot for a temp anywhere over 195 for pulled pork. If it's not spicy enough for you ,when you shred,add more of your rub into the mixed meat. If it's still not spicy enough then give serious thought on changing your rub. Lots of good recipes on this site.
 
Thanks for all the advice...I did let it rest, but probably not long enough...I will make sure to rest at least an hour next time. I think I've decided to just go with two recipes...One because I like the spice in the Renowned, and two because I want to see how much better it taste on my WSM....Next, is ribs...

Thanks again
 
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