John Kurtz
New member
Well I couldn't wait for Christmas and bought myself an 18" WSM. I live in a small beach apartment with a patio space already dominated by a grill, but I've been dying to start making my own amazing barbecue and I couldn't wait any longer.
I dove right in and picked up a 12 lb. brisket and a 9 lb. Boston butt from a local butcher, a couple bags of K and some hickory chunks. Started a ring of unlit coal, half a chimney of lit and about 7 chunks of hickory and I was on my way.
The meat went on at 9PM as I began holding a steady lid temp of 225. I sipped on a mint julep, cracked a beer and put the meat on. Brisket on top -- though from what I've read here since I think I'll try switching that up.
I caught some zzz's around 1 AM, but woke up at 4 (went right back to bed) and again at 6. This is when my temp began diving. I added some more unlit coals, stirred and managed never to dip below 200 lid, but couldn't get back to sleep. BBQ is tiring!
I foiled both around 180 for around an hour (in the future I think I'll just foil brisket) then finished. The pork was done at noon and the brisket at 1. We made PP sandwiches, bacon-wrapped smoked brussels sprouts, brisket sandwiches with caramelized onions and no. 5 sauce and some pulled pork buns. Everybody was sent home extremely full and extremely happy. This board was a major help, so thank you!
And of course, if you read all that, you deserve pics. Here is a link to the galleries. Let me know what you think!
http://picasaweb.google.com/j.h.kurtz
I dove right in and picked up a 12 lb. brisket and a 9 lb. Boston butt from a local butcher, a couple bags of K and some hickory chunks. Started a ring of unlit coal, half a chimney of lit and about 7 chunks of hickory and I was on my way.
The meat went on at 9PM as I began holding a steady lid temp of 225. I sipped on a mint julep, cracked a beer and put the meat on. Brisket on top -- though from what I've read here since I think I'll try switching that up.
I caught some zzz's around 1 AM, but woke up at 4 (went right back to bed) and again at 6. This is when my temp began diving. I added some more unlit coals, stirred and managed never to dip below 200 lid, but couldn't get back to sleep. BBQ is tiring!
I foiled both around 180 for around an hour (in the future I think I'll just foil brisket) then finished. The pork was done at noon and the brisket at 1. We made PP sandwiches, bacon-wrapped smoked brussels sprouts, brisket sandwiches with caramelized onions and no. 5 sauce and some pulled pork buns. Everybody was sent home extremely full and extremely happy. This board was a major help, so thank you!
And of course, if you read all that, you deserve pics. Here is a link to the galleries. Let me know what you think!
http://picasaweb.google.com/j.h.kurtz
