MikeLucky
TVWBB All-Star
Well, I've been having to go to 4 grocery stores each time I venture out for groceries because each store is out of different things. It's a strange time, my friends. But, Sunday I decided to fire up my behemoth WSM 22 for some BBQ to escape from some of the madness. Since I've been to all the stores I've been checking out all the meat markets to compare. In what I call our quadrant here in OKC, we have 4 grocery stores within a city square mile. Sprouts, Walmart Neighborhood Market, then two local joints Crest and Homeland.
I discovered at the Crest they were selling abbreviated pieces of full packer briskets. While I do a lot of BBQ I've avoided brisket for several years after a few bad experiences. Well, I found about a 3.5 pound piece that was part point and part flat. They also had some country style pork ribs which the butcher assured me was just abbreviated pieces of a pork shoulder. Both choices were perfect since I only had about 6 hours for the cook.
Loaded about 10 pounds of charcoal and about half a lit chimney, all vents full open. When the temp got to 275 I shut the 3 lower bowl vents to pencil width and it stabilized to about 250. Wife doesn't like heavy smoke flavor so I am charcoal only for my smokes.
3 hours in and the ribs got wrapped
I wanted to get the brisket to 200. Stalled at 175 so I foil wrapped, but ran out of fuel right at 195 so that was going to have to do. I separated the point and flat and sliced each against the grain.
Pulled the country style ribs as they fell apart quite easily.
Wife made Mac and cheese, cole slaw, and cupcakes.
By far the absolute best brisket I've ever made in my life. I'm definitely getting the hang of this WSM. Absolutely love it.
I discovered at the Crest they were selling abbreviated pieces of full packer briskets. While I do a lot of BBQ I've avoided brisket for several years after a few bad experiences. Well, I found about a 3.5 pound piece that was part point and part flat. They also had some country style pork ribs which the butcher assured me was just abbreviated pieces of a pork shoulder. Both choices were perfect since I only had about 6 hours for the cook.
Loaded about 10 pounds of charcoal and about half a lit chimney, all vents full open. When the temp got to 275 I shut the 3 lower bowl vents to pencil width and it stabilized to about 250. Wife doesn't like heavy smoke flavor so I am charcoal only for my smokes.
3 hours in and the ribs got wrapped
I wanted to get the brisket to 200. Stalled at 175 so I foil wrapped, but ran out of fuel right at 195 so that was going to have to do. I separated the point and flat and sliced each against the grain.
Pulled the country style ribs as they fell apart quite easily.
Wife made Mac and cheese, cole slaw, and cupcakes.
By far the absolute best brisket I've ever made in my life. I'm definitely getting the hang of this WSM. Absolutely love it.
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