Opinions on first few cooks.


 
M

Mike Clews

New member
Hi,

Been using both WSM 18.5" and a 22" MasterTouch recently and just wanted some opinions.

  1. The minnion method - overated? I've tried it twice and it's never fully burnt to the outer edges. On the last two cooks, I've started a new chimney when WSM temp starts to drop and just added fresh coals. I check the temp every hour or two so I didn't see much difference apart from wasting less charcoal.
  2. Brisket - Too much too soon? I've tried a large piece of brisket and a smaller one. I've cooked them at around 225 degrees until meat temp was correct, but even the smaller one took nearly 10 hours! It was only around 2-3 pounds in weight. When eating you either got a really tender bit, or really tough. Am I trying "the holy grail" too soon?
  3. Ribs in marinade - cook longer in foil? how are people doing ribs. I cooked them for a couple of hours then put them in foil for another hour or so. Insides were excellent but crust was too crisp really. Do you cook them for shorter on the rack and longer in foil?
  4. Using the MasterTouch for smoking - anyone bother, even if it's for something with a short cook time?
  5. Using the bottom rack - anyone bother? I've done chickens on there just for the sake of using it, not really had much call for it, do you all keep to the top rack?

Any input and alternative suggestions welcome.
Mike
 
1. I've used the Minion Method for years, since before it had a name. If I need to add charcoal toward the end of a long cook I lift the body of the WSM off (I added handles for this purpose), rake the remaining coals (lit and not-yet-lit) into a pile at one side, then add new charcoal around and partly over it, in effect starting a new Minion burn. This has worked well for me.
5. I seldom use the bottom rack simply because I don't cook enough to need the extra capacity. I mostly use it when cooking something that needs extra headroom, like a whole turkey on a vertical stand. Most of the time the bottom rack sits in the garage.
 
1. Stir the coals when they get low. I use an old handlebar.

2. Brisket is tough.

3. I don't use foil and they turn out better than any BBQ joint in the city. I don't know how they're too crispy in your case, especially if you're foil.

5. That's the rack for the vacuum sealer and deep freeze.
 
1) Underrated if you ask me. The best thing about this cooker. I've never had any problem getting all my coals to light.
2) Brisket is the toughest meat to smoke IMO. It has a small window between not done enough and over done. I usually bring mine up to 160 internal temp and then wrap with either foil or butcher's paper and bring it up to at least 195. Each brisket is different however and you need to start checking for probe tender in the biggest part of the flat once it reaches around 190. It could get to 210 before probe tender but usually in the 195 to 205 range. Once probe tender keep it wrapped and allow it to cool for at least an hour before slicing.
3) I never foil mine and they aren't crispy. I smoke them around 275. I usually let them go for around 4 to 5 hours and pull once they pass the bend test. Maybe the outer ribs are getting overdone since they over hand the water pan.
4) I've done a lot of smokes on my weber kettle and almost always band the coals to one side with a minion method start and put my meat on the other side. It is hard to keep it below 325 though.
5) I hardly ever use the bottom rack.
 
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