[VisionQuest220]

Today I'm smoking in my brand spanking new Weber Smokey Mountain Cooker (WSM) that the wonderful Miss Diva gave me for my recent birthday.  One of the kids and I put it together this morning. It was much easier to assemble than the Bar-B-Chef offset smoker that we bought a couple of years ago and within an hour of cracking open the box we had fire in that baby. We brined a couple of brisket flats last night and Diva rubbed them down with her magical spices this morning.

It took about an hour for the temperature in the WSM to settle down to where we wanted it and then we put in the briskets and a big chunk of red oak for smoke. The WSM is holding steady at 250∞F at the top grate and now I'll just monitor the temperature and adjust the air vents as needed to keep the heat at the right level. A buddy of mine who got a WSM as a Christmas gift says that the cooker holds steady for hours and hours and so I guess we'll see if he's right.

I'm using El Diablo mesquite lump charcoal (fully ignited when put into the WSM) for fuel and I'm following BBQCZAR's instructions for using sand instead of water in the water pan.  The steady wisp of red oak smoke is making the backyard smell great.  I'm sure the neighbors are ready to hop the wall and see what we're up to today.

[ddog27]

I'm sure the neighbors are ready to hop the wall and see what we're up to today.

If their not I am!!

[Mike (AZBarbeque)]

Heck, I'm ready to come over for dinner... 

[VisionQuest220]

Here are a few pictures from about 3 hours into the cook.

[ddog27]

Wow that food looks great VQ! 

[Mike (AZBarbeque)]

Vince, that does look impressive.  Let's see some after it is pulled... 

[VisionQuest220]

Will you settle for slices?



The texture was excellent, just what we're looking for in a competition brisket.  We were also experimenting on the seasonings and we both feel like we missed the mark.  However, we did learn some valuable info that we'll make good use of in the future.

We certainly give high marks to the ease and convenience of a WSM.  It's a damn near foolproof cooker and one that could make a newbie look like a seasoned veteran.

[Mike (AZBarbeque)]

Oh yea, that does look tasty.  How was the moisture?  It looks like it cooked up very well.  It almost looks like you have a glaze on it.  How did it taste?

[VisionQuest220]

The moisture was really good considering that it was just a flat cut.  The taste was a little bland due to the seasoning experiment but still flavorful.  We backed off on a lot of flavors to simplify the rub but we both think it suffered in the long run.  Oh well, this is the time to practice and learn so that we'll be ready when November rolls around.  The sheen is not from a glaze but just the flavorful liquid we used to mop. 

[Jaybird]

Hey VQ, looks like you're well on your way. Just nail that rub and I think you got it. WSM's are the only way to go for brisket IMHO. Good job.

[VisionQuest220]

Thanks, Jay.  That's a high compliment and we'll take it!  I still can't get over how easy the process is with a WSM.  Don't get me wrong, I love cooking in my offset but the WSM is so fuel efficient and quick to respond to airflow adjustments that I can understand why long time BBQ cooks like using them.

One thing you'll notice from the picture this that there isn't much of a smoke ring.  I'm not sure if we just had a couple of cuts that didn't react much to the smoke or if the fact that we didn't have to use very much smoke wood made that much of a difference.  We had steady, even smoke throughout the first 3 hours of the cook but we only had to use one piece of red oak for the entire session.  (We get our smoke wood from Berry Bros. so the individual pieces are large but we often use two or three during the same amount of time in the offset.)  Perhaps we need to use more pieces at one time in the WSM in order to achieve that 1/4" smoke ring that looks so damn pretty.

The good news is that we'll get the chance to test that theory next weekend at the cooking class and we'll be going back to our regular rub recipe too.  I think we just might have figured out how to cook a brisket that won't make a BBQ judge cringe.

[Jaybird]

Are you putting your brisket on cold or do you let it set on the counter for awhile?

[gstanle]

Looks great VQ,

I got a couple of WSM's from Santa, but haven't had much chance to play with them. It sucks when work and honey-doos get in the way of what I really want to do.

We did some chicken thighs yesterday that came out awesome. I cranked up the heat at the end to help crisp the skin. If it doesn't rain tomorrow, we are gonna do some ribs.

I did find myself checking the temp too much. It really does hold well once you get it dialed in.

I too get my wood from Berry Bro's. I cut them into fist size chunks with a chop saw. I put two in yesterday with the chicken, but pulled one out because there was too much smoke billowing out. With just one chunk, it settled down quite a bit.

I'm very pleased with this cooker, and can't wait to compete with it.

[Jaybird]

Hey Glen, you comin to the Autry?

[VisionQuest220]

Are you putting your brisket on cold or do you let it set on the counter for awhile?

These briskets went in after a couple of hours on the kitchen counter after being rubbed with the rub.  They weren't ice cold but also not quite to room temperature either.  It is my understanding that smoke only penetrates the meat until the meat reaches about 135∞F so one might reason that the colder the meat is when it goes into the cooker, the longer the smoke has to penetrate the meat.  On the other hand, many well respected BBQ folk talk about the value of allowing the meat to come to room temperature before placing it in the cooker.  Which way do you suggest, Jay?