New Proud owner Of 18" WSM


 
C

Chuck D

TVWBB Member
I just assembled my new WSM on Monday and am looking forward to getting it going. I'm looking to fix a Texas-style brisket for Memorial Day. I am in the Omaha area. Where would I be able to find a brisket that has the point and flat portions? I have also seen various methods of getting the coals going. I plan on using Kingsford briquettes. Should I pour some unlit coals first then light some more in a chimney starter and pour on top of the other coals? I'm trying to keep the fire going for awhile before having to add any coals. I plan on using mesquite chunks. Would three be enough to generate enough smoke? All suggestions would be welcome.
 
I won't give you any advice on cooking the brisket since my only attempt (before I got a WSM) was more like shoe leather than bbq. But, I do have experience in firing the WSM. I suggest you use the Minion method. For any long cook (pork butts for me, but would also apply to a brisket) I start with a full ring of charcoal, with just enough room to add the lit briquettes when they're ready. This way I don't have to worry about adding charcoal in the middle of the cook - and when the meat is done, shutting down all the vents makes the fire go out pretty quickly, so I can use any leftover charcoal next time (or use it for grilling in my kettle). I put the meat on as soon as I dump the lit coals onto the unlit; there's no need to wait for the WSM to get up to temperature before putting the meat on. As for smoke wood, how many chunks are enough depends on (1) how smoky you like your bbq, and (2) how big the chunks are. I've never used mesquite, but with hickory or oak, two or three chunks, each roughly the size of a tennis ball, are plenty for me.

I hope this helps. A little experience will help you fine-tune the cooking process to your own taste, and even the stuff you cook while learning will be good.
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Congrats! If you are doing low and slow you will want to use the minion method, you fill the charcoal ring to the top, throw some wood chunks on top and mixed in with the the charcoal. Light 20-30 briquettes, when they are ashed over spread them evenly over the top of the filled charcoal ring, put the WSM together and get it up to your desired temperature. I typically put my meat on once I am within 10 degrees of my target, you'll get a drop in temperature but it will work its way back up. Using water will help you control the temperature but it will use more fuel. If it's your first time I recommend using water so that you get used to playing with the vents, once you feel comfortable go without water, try a empty foiled water pan or a foiled clay saucer and see how it goes. Pick the one that works best for you. You can also do a high heat method as well which will get you done in 5-7 hours, that will require more control and more monitoring. Good Luck! Please post pictures.
 
Chuck, congratulations on your WSM. I'll be using mine for the first time this weekend and if you're as excited as I am how can you stand it.
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. I started smoking 9 months ago and the advice you have been given is exactly what made my first smoke a success. I hang on their every word and the best advice is to enjoy the process. Have fun.
 
In Omaha you can find full brisket at Super Saver on 144 and Sams Club on 132 and L. Sams sells angus beef brisket for around $2.25 per #.
 
Chuck, Chris has compiled a great section of "how to". Larry gives good advice. For additional info see Chris's section. Welcome Aboard!!! You made a good choice . You'll love the BBQ that the WSM will turn out. Be patient with yourself. Every cook is a learning experience. Each piece of meat a little different.
 
Thank you for all of your suggestions. I gather that by putting a brisket on the lower grate right above the water pan will prevent it from heating up too quickly. I will be looking at the stores Savio mentioned. Thanks again. All I have run up against is flat section of brisket. If I try to do an overnight smoke, what is a good rule of thumb for checking the water pan? One other question I have is I want to keep an accurate track of the temperature of the meat. I have seen a number of candy thermometers placed on the top WSM vent. Is there an reliable one or should I try a digital thermometer? Thanks again for your suggestions. My only other experience with a smoker was an old Brinkman Cook'n Cajun unit. I made a couple of wonderful smoked roasts prepared that was in a marinade. I hope to do the same thing for Fahter's Day.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck D:
Thank you for all of your suggestions. I gather that by putting a brisket on the lower grate right above the water pan will prevent it from heating up too quickly. I will be looking at the stores Savio mentioned. Thanks again. All I have run up against is flat section of brisket. If I try to do an overnight smoke, what is a good rule of thumb for checking the water pan? One other question I have is I want to keep an accurate track of the temperature of the meat. I have seen a number of candy thermometers placed on the top WSM vent. Is there an reliable one or should I try a digital thermometer? Thanks again for your suggestions. My only other experience with a smoker was an old Brinkman Cook'n Cajun unit. I made a couple of wonderful smoked roasts prepared that was in a marinade. I hope to do the same thing for Fahter's Day. </div></BLOCKQUOTE>
Most folks around here are using this thermometer(including me). Many online and local options to purchase from. Best to keep the lid on for long cooks and having a ET-732 or something similar with meat & grill probes helps with that. Also helps get sleep for overnight cooks as you can set high/low alarms. Bunch threads around here pertaining to the new ET-732.

Here's a pretty detailed brisket cook you could gather some knowledge from.

Oh, and welcome aboard
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