Beautiful! Nice smoke ring, great bark, and looks tender & juicy.
Textbook. You got it down. And the sides look good too.
friend_unfriend
nice bark !! must be tasty
drowpro
Nice…How long was the overnight smoke? Did you use a particular charcoal method in the WSM?
Humble-Morning-323
I tried my WSM this weekend for the first time and was disappointed, first off, I couldn’t get the temp below 250 even with everything shut closed. I put 5 pieces of post oak chunks and lump charcoal to fill the basket. Water pan was mostly full, although I’m not sure where the fill line is. Any advice?
Lvrgsp
Limp burns hotter usually than briquettes, may try swapping up to briquettes and try 3 chunks of post oak and see where that takes you.
Wonderful_Parsley289
Your seasoning is so even and beautiful
B_oconnor
What is your recipe? This looks amazing! I haven’t tried my first brisket yet, and was possibly going to do it this weekend.
Halowishus
They should have sent a poet…..
Misc_octopus
have always used minion + oak with my WSM, but I have struggled quite a bit to get a good smoke ring when using WSM… however, aside from adding some casters, mine is ‘stock’… it looks like you have modified yours quite a bit with the tables and the door… I have always suspected my smoke ring trouble is due to the significant smoke leakage. what door replacement did you get? did you do anything else to address the leakage? are you using the water pan? also curious where you got those side tables.
10 Comments
Beautiful! Nice smoke ring, great bark, and looks tender & juicy.
Textbook. You got it down. And the sides look good too.
nice bark !! must be tasty
Nice…How long was the overnight smoke? Did you use a particular charcoal method in the WSM?
I tried my WSM this weekend for the first time and was disappointed, first off, I couldn’t get the temp below 250 even with everything shut closed. I put 5 pieces of post oak chunks and lump charcoal to fill the basket. Water pan was mostly full, although I’m not sure where the fill line is. Any advice?
Limp burns hotter usually than briquettes, may try swapping up to briquettes and try 3 chunks of post oak and see where that takes you.
Your seasoning is so even and beautiful
What is your recipe? This looks amazing! I haven’t tried my first brisket yet, and was possibly going to do it this weekend.
They should have sent a poet…..
have always used minion + oak with my WSM, but I have struggled quite a bit to get a good smoke ring when using WSM… however, aside from adding some casters, mine is ‘stock’… it looks like you have modified yours quite a bit with the tables and the door… I have always suspected my smoke ring trouble is due to the significant smoke leakage. what door replacement did you get? did you do anything else to address the leakage? are you using the water pan? also curious where you got those side tables.
Perfect