Bill
TVWBB Super Fan
For my second cook on my 18.5WSM, I went with two pork sirloin roast(a couple pounds each). Marinated them overnight in dales brisket marinade, lemon juice, Worcestershire sauce and vinegar. Took them out of fridge this morning and rubbed them down w/mustard and a generic bbq rub. let them sit for about an hour or so as I got the WSM goin.
I used the left over el cheapo local store brand briquettes I had. what was left in the charcoal chamber of my WSM, I just pushed to the outside and tossed some pecan chunks on top. I put some of the el cheapo into my chimney(w/a pecan chunk near the middle) and fired her up. once the chimney was going good, I tossed them into the depression in my chamber. put the WSM together as things got going and then put the roasts on. fyi-all vents were fully opened for the full cook.
here they are going on
here they are at about the 4hr mark
pic of the WSM chugging along
about 5 1/2hrs into the cook, some clouds blew in and I started getting rain drops. the WSM kept chugging along, but I didn't want to keep getting wet, so I pulled them off, brushed w/bbq sauce and foiled w/some cooking wine in the bottom of the foil and tossed them in the oven to finish
I then started some local store brand beans on the stove and added some turkey bacon
after a couple hours of being foiled and in the oven, I figured they were ready
Pic of them after being pulled, but prior to saucing. sorry for the blur, my hands tend to shake sometimes
Sauce added(not a lot, just enough for a bit of flavor to match the smoke)
plated w/beans
overall, I declare this a success. wish I hadn't had to use the oven, but w/o a covered area, i'm not gonna be checking my smoker in the rain. the WSM performed perfectly. at one point the thin blue smoke ran out, so I tossed a couple more pecan chunks on to get it back. the leftovers(which I planned to have) will be going to work in the morning w/some tortillas for my cohorts to enjoy.
I used the left over el cheapo local store brand briquettes I had. what was left in the charcoal chamber of my WSM, I just pushed to the outside and tossed some pecan chunks on top. I put some of the el cheapo into my chimney(w/a pecan chunk near the middle) and fired her up. once the chimney was going good, I tossed them into the depression in my chamber. put the WSM together as things got going and then put the roasts on. fyi-all vents were fully opened for the full cook.
here they are going on
here they are at about the 4hr mark
pic of the WSM chugging along
about 5 1/2hrs into the cook, some clouds blew in and I started getting rain drops. the WSM kept chugging along, but I didn't want to keep getting wet, so I pulled them off, brushed w/bbq sauce and foiled w/some cooking wine in the bottom of the foil and tossed them in the oven to finish
I then started some local store brand beans on the stove and added some turkey bacon
after a couple hours of being foiled and in the oven, I figured they were ready
Pic of them after being pulled, but prior to saucing. sorry for the blur, my hands tend to shake sometimes
Sauce added(not a lot, just enough for a bit of flavor to match the smoke)
plated w/beans
overall, I declare this a success. wish I hadn't had to use the oven, but w/o a covered area, i'm not gonna be checking my smoker in the rain. the WSM performed perfectly. at one point the thin blue smoke ran out, so I tossed a couple more pecan chunks on to get it back. the leftovers(which I planned to have) will be going to work in the morning w/some tortillas for my cohorts to enjoy.
..all pics were taken w/my iphone. sorry for the blurry, but I shake a bit.
