Turkey + Beef Ribs + Sausage in the 18.5" WSM


 
Greg in Utah

Greg in Utah

TVWBB Pro
Yesterday was all work and almost no play so today I'm flipping that equation over. Redoing the front walkway area so I'm firing up the 18.5" WSM.

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This is the initial light of the Royal Oak lump @ 0800. I had a pile of gravel in this location so no grass to worry about. Like the wheel barrel handles? It goes faster now.

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The charcoal ring filled with RO Lump and Jack Daniels Oak chips. After my Texas BBQ foray I love oak but it isn't that easy to acquire in Utah.

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An 11 pound turkey spatchcocked, brined and rubbed. I was almost hoping it wouldn't fit so I can snag a 23.5" WSM.
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Wind out of the north had me thinking I might need to move the smoker.

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The bullet didn't want to get much above 220 in the wind so I moved it under the entryway and out of the wind. Temps soon jumped to 285 so that did the trick.

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Beef ribs added. Not pictured are the Aidells sausages. Maybe next pic.

I'll update this as it progresses.
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Thanks Mike and Mike!

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The turkey is resting and I am too. Basted this guy with a 50/50 mix of apple cider vinegar and apple juice.

My dogs are guarding this one closely.
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And a little later....
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My version of Texas style beef ribs. Salt and pepper rub + oak smoke and that is it. Nuthin' else except maybe some hotsauce.

The only thing left on the smoker is a potato. Side dishes will be simple.

Happy Mothers Day to all!
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Last pics for this cook.

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Absolute Meat Candy

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If this bird wasn't spatchcocked I might think it wasn't done but the Maverick read 156 F when it came off and started resting. Tough to choose between the two....
 
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