What's cookin' for WSM Smoke Day 17?

[Rich Dahl]

Seeing that I sold my 18.5 WSM and the charcoal restrictions go into effect May 1st this year Barb and I probably won't participate this year. But if I was going too smoke something I've always done my annual brisket on smoke day and that's what I would do.

 

[Bradley Mack]

I think a pork butt is the ticket. Pork tacos anyone?

 

[Steve Haack]

I have pork belly in the freezer but have never done one.....Doing on Smoke Day and thinking burnt ends....any other suggestions for pork belly?

Pork belly is a great shout! I finally found a manageable piece under 9lb, maybe I'll get up the gumption to try it Harry Soo Brisket-Style

 

[Harrison Patrick]

What are you planning to cook for WSM Smoke Day 17? I usually decide early but I don't have a clue yet.

How about you?

This will be my 1st Smoke day but not my 1st attempt at smoking a chuck roast! That’s the plan but it’s subject to change. My local grocery store meat market may have some great last minute deals on close dated items!

 

[Jeff Boudman]

3 pork butts

 

[Wonner]

Gonna try a reverse sear on some prime ribeyes using a WSM. Smoke to 130° @ 250°, then directly over the coals for a fatty fire sear.

 

[Michael Richards]

Gonna try a reverse sear on some prime ribeyes using a WSM. Smoke to 130° @ 250°, then directly over the coals for a fatty fire sear.

Wonner,
I love cooking beef this way. Start on the WSM (or kettle with my diffuser system) at 250 and then to the kettle with some screaming hot charcoal (usually lump) to sear either over the fire or on the lodge CI griddle.
Here are two of my goes at this.

First Ever Prime Steak Cook

I have never purchased a piece of Prime Beef. So when I saw this guy for 50% off I went for it. It got a 48 hour dry salt brine. I went with my favorite All Purpose seasoning Boars Night Out White Lightning and the trusted Carna Crosta from Oak Ridge BBQ. On to the WSM 14 at 235 with...

tvwbb.com

Single bone Rib Eye Roast

I was inspired by this great cook from Bruno below. https://tvwbb.com/threads/bone-in-rib-eye-roast.85004/ So I got myself a 3 lb single bone Rib Eye Roast hand cut for me by my butcher buddy. Trying to follow Bruno's lead. First layer was the all purpose seasoning I had on hand, then a nice...

tvwbb.com

The only mistake I made on both cookswas a little too long on the sear and internal temps ended a touch hight then I wanted, but not by much and the eating experience was not effected.

The only part of your plan that I wanted to highlight is taking it to 130 on the slow/smoke before the sear. Unless you like you steaks well done, I am worried that may be to high when you go to the sear. I like to take most my rib eyes and tri tips I do this was to 110 (I took the big rib eye to 120 because it was Soo thick) and then I like to pull them from the Sear between 130 and 133. The two links where pulled closer to 138-139. If you go low/slow to 130 and then fo get that sear, I think you will end up in the 140 or above.
Good luck!
Michael

 

[Tony-Chicago]

I agree with Michael Richards ^ on temp. Of course I am okay with the higher temp, but I like more well done.

 

[Mark Foreman]

Me... I am looking for something REAL different.

 

[BryanO]

Me... I am looking for something REAL different.

Are you really going to leave us hanging like that?

 

[Mark Foreman]

Only till I figure out what I am smoking.

 

[MikeMo]

Low and slow Tri-tips...with Marvin Mixon’s dry beef rub! Out of this world!

 

[J Hasselberger]

Gonna try a reverse sear on some prime ribeyes using a WSM. Smoke to 130° @ 250°, then directly over the coals for a fatty fire sear.

Thick prime ribeyes (1-1/2”+) are great reverse seared. If you smoke to 130, you’ll get a medium-well to well-done result. Smoking to 115 will give you medium-rare.
Jeff

 

[Ken Barth]

A brisket and a pork shoulder. Got them sitting in my fridge just waiting.

 

[Jeff Varchmin]

I plan (subject to change) to hang a few racks of ribs. I also plan a "make your own pizza" session with my grandchildren, but probably not the same day. I have a dedicated kettle with a PizzaQue that I have been wanting to use for over a year.

Love my PizzaQue

 

[Chris Allingham]

I think it's gonna be baby backs from Costco.

 

[Jim Lampe]

Pork belly is a great shout! I finally found a manageable piece under 9lb, maybe I'll get up the gumption to try it Harry Soo Brisket-Style

i'm leaning this way also...

 

[James Villa]

A brisket and a pork shoulder. Got them sitting in my fridge just waiting.

I'm thinking that same thing; brisket flat, pork shoulder and wings.

 

[Dwain Pannell]

I will smoke a brisket.

 

[Justin P]

I just got a Vortex for my 22.5" kettle, so I'm doing wings for sure. If the weather permits, I have a half of a prime brisket I may smoke on my 18.5" WSM. Unfortunately the forecast shows a high chance of rain Saturday - Monday. I don't have a covered cook area, so rain can really take the fun out of a long cook.