Happy WSM Smoke Day!

[Bob G.]

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.

 

[JohnC]

Finished product from first butt pulled

 

[John L.]

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!

 

[DarinD]

We are resting. Both the brisket and the cook. Lol

 

[DarinD]

I should have trimmed a little more before the cook. I always have a hard time trimming.

 

[DarinD]

Happy Smoke Day everyone.

 

[EricV.]

A little late to the party, (2) 8lb. butts for an overnight cook, to be continued.

 

[DarinD]

Moist and passes the pull test. I’m ready for a nap.

 

[Jan M.]

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:

 

[Timothy F. Lewis]

Well, after the first phase of cleanup this was the party yesterday.

 

[Michael Richards]

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:

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I look forward to you cooks every smoke day! This is amazing!

 

[RichPB (richlife)]

Well, after the first phase of cleanup this was the party yesterday.

I knew it. Shoulda been there!

 

[RichPB (richlife)]

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.

 

[Dustin Dorsey]

Chopped beef sandwiches! Happy Smoke Day!

 

[MarcusFear]

Happy WSM Smoke Day everyone! Let’s see those photos of your Smoke Day cooks! If posting on social media, use hashtag #wsmsmokeday19 so I can find them.

Have fun!

 

[Glenn Fleming]

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!!!

 

[Timothy Hoffman]

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.

 

[EricV.]

(2) butts, 16 lbs. a new record for me, 19 hours!

 

[Michael Richards]

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.


Ggg










My mother-in-law and daughter made homemade jam,


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


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


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


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




Chicken ready to go.


Beef done.


Chickens done.


Beef and chicken pulled



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.


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

 

[RichPB (richlife)]

Now THAT is a full day! And thanks for the tip about the empanadas. All in all, seems like you had a really great time!