Vaughan
TVWBB Member
I fired up the WSM for the first time this past weekend. I kept things simple:
Perdue Oven Stuffer Roaster - removed the back and breast bone.
Seasoned with salt and pepper.
Used the standard light method (one starter full of Kingsford Champ.)
A few lumps of mesquite.
A gallon of water in the bowl.
Pegged the temp at 240 degrees and cooked until ~150 internal temp; wrapped in foil; let sit on the counter for about an hour.
Verdict: Fantastic - moist, a great smoked flavor.
This is going to be one fine smoker. Plan to do a brisket this weekend.
Perdue Oven Stuffer Roaster - removed the back and breast bone.
Seasoned with salt and pepper.
Used the standard light method (one starter full of Kingsford Champ.)
A few lumps of mesquite.
A gallon of water in the bowl.
Pegged the temp at 240 degrees and cooked until ~150 internal temp; wrapped in foil; let sit on the counter for about an hour.
Verdict: Fantastic - moist, a great smoked flavor.
This is going to be one fine smoker. Plan to do a brisket this weekend.
