Two smokes done


 
S

Stacy Hudson

TVWBB Member
I have two smokes under my belt. Both different environmental conditions...one windy one not. Figuring out the nuances of my WSM. I am using RO lump, which I am loving, with either hickory or apple or a mix.

I am trying to figure out what I want to try next weekend. I have a few delicious weekday means from todays endeavor. Can't wait for next week. Just need to decide what the protein is, and how to cook it!

Any suggestions will be appreciated from this noob!
 
I am a big fan of beef. I come from the land of cows ( and pigs!) Hoping to work my way up to brisket, but not getting to big for my britches, hehe. Do you normally serve your roast pulled or sliced? And how long per pound on average?
 
Stacy - I'm a new smoker as well and looking for same - just different things to try that will help me learn the nuances and expand our dinner variety. My first beef attempt on the smoker will be the meatloaf. Here is the link that inspired me.
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Meatloaf
 
Stacy-check the beginner recipes on this site. I've used the chicken and ribs ones. Also done a turkey breast, spiral ham, and a pulled pork yesterday.
 
I don't know what your first two cooks were, I'd suggest port butt and pulled pork sandwiches. To top it off, do the Keri's baked beans from this site. You'll love them. Slaw on the side and on the sandwich.

Glad to hear you're using and liking RO lump. Used to be able to get that at GFS here in MI but not any more. I always liked it. Just make sure using lump to pack the charcoal in the ring. Don't go crazy, but do get any big gaps out of your charcoal pile. I've got 16 hours out of RO lump. Plenty of time to do butts without reloading
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Have fun, whatever you cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.:
I don't know what your first two cooks were, I'd suggest port butt and pulled pork sandwiches. To top it off, do the Keri's baked beans from this site. You'll love them. Slaw on the side and on the sandwich.

Glad to hear you're using and liking RO lump. Used to be able to get that at GFS here in MI but not any more. I always liked it. Just make sure using lump to pack the charcoal in the ring. Don't go crazy, but do get any big gaps out of your charcoal pile. I've got 16 hours out of RO lump. Plenty of time to do butts without reloading
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Have fun, whatever you cook. </div></BLOCKQUOTE>

Jerry, the GFS brand lump and briquettes they sell in store is made by Royal Oak and branded with the GFS store brand. Very similar to Big Green Egg Lump, it's made by Royal Oak as well.
 
My first two smokes have both been halved chickens. Second smoke I threw in some fresh grind brats (jalepeno turkey and cheese - they are amazing!) to utelize the space and plan some meals for the week. Wanted to make sure that I had an inexpensive cut of meat in case it really went south.

I am looking forward to smoking a butt, and I have a great butcher that can get me some great meat. I just need to get over my fear of an overnighter. I take call for a living, I should be used to waking up at odd hours. Might need to just start with an early start, and have the pulled pork for lunch the next day. Glad to hear about the extended times for the RO lump. That makes me feel better! I am loving this learning process...its do tasty!!!!
 
I have 3 smokes under my belt. First 2 were chickens - 2 whole each, and last weekend two 6 pound pork butts. Results better than I had planned on the pork, great on the second round of chickens, ok on the first. I brined 1 bird & 1 butt each time for comparison in a great vessel called The Briner. It made brining really easy, and I recommend brining before smoking to keep the meat very juicy. The brined chicken and pork was much better than non-brined in texture, moisture, and flavor. Brine it first!
 
Glad to hear, Greg. I got a call from my butcher that seemed to be a sign from god that they had some packers cuts coming for 99 cents per pound for butts. Thinking I have to try i this weekend, and will have to brine first! I love this site!
 
One of my favorite and easiest is Memphis style dry ribs (st. louis), pecan smoked with some water in the pan, but no foil used in the cook. I target 225-250 by the Weber Gauge, and unless you are feeding your dog as well, keep the ends of the slabs out of the hot zone around the perimeter. (This means rolling or smoking half slabs on the 18.5" wsm.)

Anyway, simple no-foiling-with-water-in-the-pan-dry-st.louis-ribs are just more forgiving than foiling, spritzing, glazing, and all the fuss of comp style ribs. Chris Lilly's recipe in Big Bob Gibson's bbq book is great, but Kevin Kruger has some recipes here somewhere or another as well for the rub. Just smoke til tender and dip in a hot 50/50 white vinegar and water bath. Then hit 'em with a liberal re-application of the rub. My goal is to make my glazed ribs just come close to being as good as my dry ribs. So far, no such luck.
 
OK, I have the butts that I will be smoking from the above mentioned butcher. Two that average about 7 lbs a piece. Was going to attempt this weekend, but time got in the way with life. So I am looking forward to a midweek smoke due to downtime at work. Can't wait for the tasty sammies that this will produce. spent some time with the kiddo today getting fuel and a larger variety of wood at the store. She informed me that she wanted some piggy goodness (My words repeated by a 9 year old, how can I argue?!)for her lunch. how can I say no to that?
 
Guess who got some "piggy goodness" in her lunch? Smoke turned out amazing. Had a small issue with temp mid cook, but had a pretty severe storm blow in, and did not monitor as much as I wanted to. Used Chris Lilys recipe and it was great. And now have some butt in the freezer for later.

Gonna have some for lunch after the heart walk on saturday...oh the irony!
 
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