Happy WSM Smoke Day!


 
My first WSM Smoke Day. Smoked a single rack of St. Louis style ribs today for my GF and I. Trimmed, rubbed and on the 18” WSM at 10am and off at 4:30pm. Sauced and put on the Weber gas grill for 30 seconds on each side to caramelize. Had a side of broccoli salad. Done eating in less than 20 minutes, we’ll worth it. GF put together a collage of pics for me to post.

Details: KBB charcoal, apple wood, Smokey Joe lid mod for water pan, foiled and no water, Smoke X4 and Billows set to 225. Did not wrap or spritz. Removed ribs based on bend test from Meathead.

C463A361-9C0E-441C-B436-8B80E9189372.jpeg
 
Last edited:
For the first time I can recall, we had GREAT weather here for Smoke Day! Went with pulled pork. Used Meat Church Gospel rub and Matt’s recipes for Dr Pepper BBQ sauce and “sweet coleslaw” that he posted this week. Everything was excellent, possibly one of if not the best result I've had in the 15 years since buying my WSM!

IMG_1687.jpeg
 

Attachments

  • IMG_1688.jpeg
    IMG_1688.jpeg
    257.7 KB · Views: 8
  • IMG_1689.jpeg
    IMG_1689.jpeg
    305.5 KB · Views: 8
Last edited:
I decided to cook a dry aged brisket.
Some weeks ago I ask my butcher to dry age one for me.
I also decided to smoke the brisket until it hit the stall and got a good bark in my 22.5”WSM. I then switch over to my Weber Spirit to finish it wrapped in butcher paper.

What can I say… it worked great and the result was fantastic. It was one of my best briskets ever.

Here are some impressions for my friends:

IMG_9500.jpeg
IMG_9504.jpeg
IMG_9514.jpegIMG_9533.jpegIMG_9515.jpegIMG_9537.jpegIMG_9547.jpegIMG_9549.jpegIMG_9545.jpeg
 
Last edited:
I decided to cook a dry aged brisket.
Some weeks ago I ask my butcher to dry age one for me.
I also decided to smoke the brisket until it hits the stall and got a good bark in my 22.5”WSM and then switch over to my Weber Spirit to finish it wrapped in butcher paper.

What can I say… it worked great and the result was fantastic. It was one of my best briskets ever.

Here are some impressions for my friends:

View attachment 71309
View attachment 71310
View attachment 71311View attachment 71312View attachment 71313View attachment 71314View attachment 71315View attachment 71316View attachment 71317
I look forward to you cooks every smoke day! This is amazing!
 
OK, my smoke day contribution will be a single burger with Worchestershire, a whole egg and about a 1/4 cup of sharp cheddar on my grill in the rain with lots of maple smoke. The rest of the one pound of ground chuck will be added to a spaghetti sauce in the very near future. Why the whole egg? Because I always add an egg to my pound of chuck and eggs are hard to split... I thought about scrambling part and putting it on the burger, but what would be the real difference?
I would encourage anyone to try this out -- it was amazing! Ground chuck for one burger, teaspoon Worchestershire, 1/4 cup shredded sharp cheddar and one whole egg. It makes a really loose mix, but put a large thumbprint in the center to keep it from turning into a ball and stick in the fridge for at least a half hour to set a little. On the grill, you'll find it takes longer to cook through enough to flip, but be patient and it will be easy to slip a spatula under and holds together well despite the size. Sorry, no pic. I ate it!

Edit: And Smoke Day continues... The the rest of the ground chuck that will go into a jar of RAO'S Homemade Marinara, I fried up and added generous amounts of Chipotle Texas Chipotle Powder and Jalapeno Powder. Quite spicy and will be great with the RAO'S. If you are a Costco member and haven't tried RAO'S, you are missing out on one of the great buys. Same sauce as other grocers carry, but two much larger jars for just a little more than one of the smaller jars elsewhere. And this is one excellent sauce -- I've quite trying to make up my own speghetti sauce and just add meat or sausage to RAO'S. If I'm going to spend time in the kitchen, I'd rather be making chili or black bean soup or split pea soup or whatever from scratch.
 
Last edited:
Been a while since I posted but this was the day. Pork butt on 14 inch WSM started bout 5:30 am 5lb bone in. Pulled bout 3 and wrapped. Peach wood from fruita and tried blue hog briquettes!!! No fuel added. !! Happy smoke day!!!
 

Attachments

  • IMG_6826.jpeg
    IMG_6826.jpeg
    175.3 KB · Views: 10
  • IMG_6844.jpeg
    IMG_6844.jpeg
    184.7 KB · Views: 9
  • IMG_6846.jpeg
    IMG_6846.jpeg
    211 KB · Views: 9
I have not smoked anything since last year. (I know, shame on me!) Last night I prepped a 9.57# butt for an overnight smoke. Set up the snake method, 2 wide and 3 high with chunks of Cherry, Pecan and Hickory. Temp was at 250F when I placed the but on at 9pm. Checked at 10pm before bed and was locked in at 250F. Checked it at 8am and still had some fuel to burn and internal temp was at 190F. Ran to the store for a few things. Got home a bit after 10am. Temp was dropping to 200F and I pulled the butt, wrapped in foil and stuck it in the oven to rest for a couple of hours. Oven was NOT turned on. Pulled at 1pm and it was ready! We are stuffed and have plenty left for the freezer.
 

Attachments

  • 20230528_134303.jpg
    20230528_134303.jpg
    285.8 KB · Views: 6
  • 20230528_104810.jpg
    20230528_104810.jpg
    282.3 KB · Views: 6
  • 20230528_073642.jpg
    20230528_073642.jpg
    291.5 KB · Views: 5
  • 20230527_203100.jpg
    20230527_203100.jpg
    361.9 KB · Views: 5
  • 20230528_134554.jpg
    20230528_134554.jpg
    177.6 KB · Views: 5
Change of plans. Two nieces joined us Friday through Sunday. Went strawberry picking Saturday morning. My late father-in-law loved to got fresh fruit picking. I think it was because my mother-in-law love to do it. Anyways we all talked about my late father-in-law's bbq chicken thighs while picking and my nieces asked me to try to make it for them, here is my attempt at his chicken cooked on his kettle.
IMG_20230527_170153.jpg

Ggg
IMG_20230527_164645.jpg



IMG_20230527_171250.jpg

IMG_20230527_172412.jpg

IMG_20230527_173404.jpg

My mother-in-law and daughter made homemade jam,
IMG_20230528_104116.jpg

So I had to stat this morning off with homemade biscuits.
IMG_20230528_105348.jpg

This was the best thing I have eaten so far this holiday.
IMG_20230528_105613.jpg

Then I got to cooking the beef and chicken that was originally planned for yesterday.
IMG_20230528_123022.jpg

Each piece got a sear then into the he pot with the he blended chilli base and water.
IMG_20230528_125338.jpg

IMG_20230528_125505.jpg

Chicken ready to go.
IMG_20230528_134259.jpg

Beef done.
IMG_20230528_160646.jpg

Chickens done.
IMG_20230528_162644.jpg

Beef and chicken pulled
IMG_20230528_165555.jpg
IMG_20230528_171441.jpg

We tried baked empanadas today, we usually fry them, but trying to be healthy. Here is what I learned... Empanadas are a splurge meal, fry them! But these were still good.
IMG_20230528_180510.jpg

Quesada tacos (aka smash tacos in my house) up next.
 
Last edited:

 

Back
Top