So I got a WSM...

[dcbc 14496]

Did good today

[jimmyjazz 46000]

Where do y'all get those giant dino beef ribs?

[mdleast 8297]

Got those at Spouts. Recall I had to ask the butcher as I don’t believe they normally have them out. Costco has them from time to time and I’ve also picked them up at Central Market.

[UTexasFight 9515]

Just the (tri) tip.

damn this tasted good

 

[dcbc 14496]

Got my charcoal basket from arborfab.com.  Well, apparently, they were out of rings or were feeling generous or made a mistake, but I got the ring with the bottom and the handle, which is $45 more than the simple ring I ordered.  This thing is a really well built stainless piece of work.  Very excited.

Edited March 24, 2021 by dcbc

[dcbc 14496]

On 3/20/2021 at 8:20 PM, jimmyjazz said:

Where do y'all get those giant dino beef ribs?

Usually, I have to talk to the meat counter guy at the grocery store, but on occasion, Walmart will have the 4 bone chuck plate ribs, which are really good and perfectly dino sized.

Edited March 24, 2021 by dcbc

[ScooterHTX 110]

Just the (tri) tip.
damn this tasted good
 

Tell me more about this marinade?


Sent from my iPhone using Tapatalk

[UTexasFight 9515]

44 minutes ago, ScooterHTX said:

Tell me more about this marinade?


Sent from my iPhone using Tapatalk

Link  below

The flavor from the rub/marinade is what made the meat/meal. I salted about 20 hours before cooking.

The meat itself was not as tender as I wanted. I smoked at about 300 before searing on the gas grill. I think if I smoked lower/slower, may have come out a bit better.

https://www.texasmonthly.com/bbq/how-to-cook-smoked-tri-tip/

Edited March 25, 2021 by UTexasFight

[McFly 606]

12 hours ago, ScooterHTX said:

Tell me more about this marinade?

You don’t know about French dressing?

[thunderlounge 7889]

1 hour ago, McFly said:

You don’t know about French dressing?

Tell him about the liquid smoke. 

[mdleast 8297]

[jimmyjazz 46000]

Got 2 plates of dino ribs this morning . . . any tips?  I'm planning on a simple salt & pepper rub.  What internal temperature am I looking for? Do I wrap at some point or just go all the way to finished?

These are too beautiful to risk screwing up (not to mention pricey).

 

 

[Pescado_Rojo 19426]

16 minutes ago, jimmyjazz said:

Got 2 plates of dino ribs this morning . . . any tips?  I'm planning on a simple salt & pepper rub.  What internal temperature am I looking for? Do I wrap at some point or just go all the way to finished?

These are too beautiful to risk screwing up (not to mention pricey).

 

 

Hot (275-300), Salt, Pepper, and a little garlic powder, I shoot for 205, but really probe them until the probe meets no resistance. 

Edit: I don't wrap mine. It's usually about a 5-6 hr cook to get them probe-soft. 

Edited April 2, 2021 by Pescado_Rojo

[thunderlounge 7889]

What Pescado! said.

Resembles a brisket cook basically. But more pepper, slightly higher temp to start checking, and it’s done when it’s done. 

[Dutch 4474]

2 hours ago, jimmyjazz said:

Got 2 plates of dino ribs this morning . . . any tips?  I'm planning on a simple salt & pepper rub.  What internal temperature am I looking for? Do I wrap at some point or just go all the way to finished?

These are too beautiful to risk screwing up (not to mention pricey).

For your rub...go 9:1 black pepper to kosher salt.  Beef ribs like pepper.  Like, you can't over pepper beef ribs. As for when they're done, the man himself can explain it better than I can...

 

Edited April 2, 2021 by Dutch

[VirginiaLonghorn 4779]

2 hours ago, jimmyjazz said:

Got 2 plates of dino ribs this morning . . . any tips?  I'm planning on a simple salt & pepper rub.  What internal temperature am I looking for? Do I wrap at some point or just go all the way to finished?

These are too beautiful to risk screwing up (not to mention pricey).

 

 

 

[jimmyjazz 46000]

28 minutes ago, Dutch said:

For your rub...go 9:1 black pepper to kosher salt.  Beef ribs like pepper.  

The Louie Mueller rub.  I tend towards 2:1 or sometimes 3:1 on brisket, maybe I'll up it on these, but I'm cooking for 8, I don't think they'll all appreciate the 9:1 pepper bomb.

[dcbc 14496]

7 hours ago, jimmyjazz said:

The Louie Mueller rub.  I tend towards 2:1 or sometimes 3:1 on brisket, maybe I'll up it on these, but I'm cooking for 8, I don't think they'll all appreciate the 9:1 pepper bomb.

The hot sauce binder Franklin uses in that video is fine, even though I don't think it carries over in flavor.  2:1 or 3:1 S&P is fine for beef ribs, particularly if you are cooking for people who are pepper bomb averse.  Apart from that, cook them exactly like a no-wrap brisket. 

[jimmyjazz 46000]

Jesus, Mary, and Joseph, I may never smoke a brisket again.  These beef ribs were otherworldly.  Damn!  And I finally got a smoke ring on the WSM!

 

[dcbc 14496]

35 minutes ago, jimmyjazz said:

Jesus, Mary, and Joseph, I may never smoke a brisket again.  These beef ribs were otherworldly.  Damn!  And I finally got a smoke ring on the WSM!

 

Looks DAF.  Nice work!

[dcbc 14496]

This charcoal basket is massive. That's about 3/4 of a 16 lb bag of Charcoal for some ribs I'm cooking. I think it holds 32 lbs

[Landomatic 3813]

46 minutes ago, dcbc said:

This charcoal basket is massive. That's about 3/4 of a 16 lb bag of Charcoal for some ribs I'm cooking. I think it holds 32 lbs

[UTexasFight 9515]

Not bad, but I actually was going to go with:

 

[stc 1462]

been wanting to try smoking pastrami, anyone have a favorite recipe? 

[UTexasFight 9515]

This got no replies so take it for what it’s worth 

play around with the search on the brisket thread. There is some pastrami talk on page 14.

i did my first one earlier this year. Turned out well. Did a dry brine but don’t remember the recipe/rub I followed.

 

[thunderlounge 7889]

23 hours ago, UTexasFight said:

This got no replies so take it for what it’s worth 

play around with the search on the brisket thread. There is some pastrami talk on page 14.

i did my first one earlier this year. Turned out well. Did a dry brine but don’t remember the recipe/rub I followed.

 

I thought I’d copied that over from tos. 
 

@Hiphopopotamos gets the credit. 
 

I’ve used his recipe 6 or 7 times in the last few years and it’s turned out great.

[dcbc 14496]

Cross posted in part. Did some pastrami, brisket, and beef ribs overnight

[thunderlounge 7889]

How did you do the pastrami? Turn out good?

 

[dcbc 14496]

17 hours ago, thunderlounge said:

How did you do the pastrami? Turn out good?

 

The easiest way I know how.  Buy a prebrined corned beef flat (turned out to be a flat/point) in the bag.  Soak overnight in a bowl of cold water to draw some of the salt out.  Rub like I would a brisket and cook it like a brisket. 

It was delicious.

Some day, I'll pickle/brine a brisket and do it properly.  But this way is cheap ($12) and easy and is a great add on when I'm cooking other things.

Edited May 16, 2021 by dcbc

[fuggled 576]

The one thing I learned today: I need a better umbrella for smoking through a tornado watch. Ribs were good though.

[Baboontyme 2815]

I haven't been smoking much. I'm going to cook this weekend for a small party. 

Has anyone ever done the tri-tip like brisket thing? I think I'm going to give it a whirl. A buddy did it this past weekend and said it turned out great. 

Edit - here's a link: 

 

Edited May 24, 2021 by Baboontyme

[Royal With Cheese 3]

On 5/3/2021 at 4:25 PM, stc said:

been wanting to try smoking pastrami, anyone have a favorite recipe? 

Pastrami - Dry Cured - The Virtual Weber Bullet

[TornACL 7722]

5 hours ago, Baboontyme said:

I haven't been smoking much. I'm going to cook this weekend for a small party. 

Has anyone ever done the tri-tip like brisket thing? I think I'm going to give it a whirl. A buddy did it this past weekend and said it turned out great. 

Edit - here's a link: 

 

I didn't watch the whole video to see what temp he pulled the tri tip off at. I'm presuming higher than your usual cook to medium approach. 

If doing that, I guess injecting makes sense to keep it from drying out. 

The best thing about tri tip is that you can do it fast, so I don't see the benefit of cooking something longer. 

Also that dude needs to put way more seasoning on both his cuts. 

[Baboontyme 2815]

20 hours ago, TornACL said:

I didn't watch the whole video to see what temp he pulled the tri tip off at. I'm presuming higher than your usual cook to medium approach. 

If doing that, I guess injecting makes sense to keep it from drying out. 

The best thing about tri tip is that you can do it fast, so I don't see the benefit of cooking something longer. 

Also that dude needs to put way more seasoning on both his cuts. 

I actually didn't watch it at all. I love tri tip and I've cooked it quite a bit. This appealed to me as something different and maybe a brisket shortcut. 

My buddy said he did not inject it. He pulled it around 205/probe tender. Said it was outstanding. 

Other info - he learned from the videos it should be fat cap down and that's how he cooked it. I asked him what fat cap? I've never bought a tri tip with a fat cap. I didn't know that was a thing. Fuck the stores here. Anyway I ordered 3 from some site. 

Edited May 25, 2021 by Baboontyme

[elfenix 34330]

been wanting to try smoking pastrami, anyone have a favorite recipe? 

Dude used to be at Uchi then made a shit ton of money on YouTube.

[jimmyjazz 46000]

Whatever you do, don't follow HEB's lead.  I guess there are different ways to prepare pastrami, but I always thought curing (or at least brining) and smoking were pretty standard.  At some point, it seems like it's getting mighty close to corned beef.

[stc 1462]

It went well.

Sent from my SM-G991U using Tapatalk

[Dutch 4474]

“Tested” a few ribs before plating. You know, to ensure quality control. Cooking in a deluge presented a few challenges, but the WSM performed well.

[mdleast 8297]

Father’s Day brisket

[shnsajax 3591]

On 5/25/2021 at 10:25 AM, Baboontyme said:

I actually didn't watch it at all. I love tri tip and I've cooked it quite a bit. This appealed to me as something different and maybe a brisket shortcut. 

My buddy said he did not inject it. He pulled it around 205/probe tender. Said it was outstanding. 

Other info - he learned from the videos it should be fat cap down and that's how he cooked it. I asked him what fat cap? I've never bought a tri tip with a fat cap. I didn't know that was a thing. Fuck the stores here. Anyway I ordered 3 from some site. 

So whatever happened with this? I have never heard of pulling tri-tip at 205. I smoked a 3lb today at 225 in under 2 hours, was worried I over cooked it at 140degrees and was still medium to medium rare. Cooking it to 205 seems like like it would be dry as fuck especially with no injection. Its not a fatty piece of meat like brisket with little to render. 

['stache 21825]

Finally upgraded to the 22". I've done very little BBQ the last year. Moved offices, moves houses, got sick, etc., etc. Finally made a brisket and beef rib on my 18" and it was great. Forgot to take pictures unfortunately. But can't wait to try the 22". Is it any harder to maintan temp? The size difference between the two is a lot more dramatic than I expected.

[dcbc 14496]

15 minutes ago, 'stache said:

Finally upgraded to the 22". I've done very little BBQ the last year. Moved offices, moves houses, got sick, etc., etc. Finally made a brisket and beef rib on my 18" and it was great. Forgot to take pictures unfortunately. But can't wait to try the 22". Is it any harder to maintan temp? The size difference between the two is a lot more dramatic than I expected.

Just uses more fuel, but I've never had the 18".

[UncleBuck 6455]

On 3/24/2021 at 10:12 PM, UTexasFight said:

Link  below

The flavor from the rub/marinade is what made the meat/meal. I salted about 20 hours before cooking.

The meat itself was not as tender as I wanted. I smoked at about 300 before searing on the gas grill. I think if I smoked lower/slower, may have come out a bit better.

https://www.texasmonthly.com/bbq/how-to-cook-smoked-tri-tip/

Have done a couple of reverse seared tri-tips starting it off on the 22 WSM. I go 200-250, gradual rise. Usually by the time it reaches 250 the tri-tip is ready to come off before a slight rest then sear.

Can't tell you what a big difference doing a salt dry brine does to the inside flavor. Even if you only have a couple of hours, just lightly salt it with some kosher salt. I didn't use too much because I was still going to season it with a salty rub, but it still worked really well and in only a couple of hours the salt worked its way in there.

[thunderlounge 7889]

28 minutes ago, dcbc said:

Just uses more fuel, but I've never had the 18".

Pretty much that’s it. Can’t say on the 18, and it may be the same, but the biggest enemy for me with a 22 is wind. 
 

Full cook of fuel gone in 4 hours bad, if you get caught off guard.

Also look at some of the cajun bandit upgrades. They’ll do you right and improve it dramatically. 

[UncleBuck 6455]

49 minutes ago, 'stache said:

Finally upgraded to the 22". I've done very little BBQ the last year. Moved offices, moves houses, got sick, etc., etc. Finally made a brisket and beef rib on my 18" and it was great. Forgot to take pictures unfortunately. But can't wait to try the 22". Is it any harder to maintan temp? The size difference between the two is a lot more dramatic than I expected.

Once you get some nice black greasiness to seal it all up after a few cooks, the thing works great. When I bought mine I went ahead and got a BBQ Guru with it. After a few cooks I didn't even need to use the Guru so I sold it. Just use good charcoal (I use KBB) and go with it. If I'm cooking low, I use the water pan, which I have filled with sand and covered in foil. I start with every vent wide open, and once I hit my target temperature I close them down to about 1/4-3/8" open. All depending on the wind. If I need to bump it up I just open the door until the fire kicks up. Longest cook has been 12 hours, using one 16# bag of KBB. After about 7 hours at 225-250, I wrapped that brisket and opened the vents and door and got up to around 295-300. Held it there the rest of the cook and still had a little bit of charcoal left in the bottom.

If you're worried about it getting to hot over time, maybe use B&B briquettes, as those have been a bitch for me to get up to higher temps. Franklin briquettes also burn low and last in mine.

 

The only upgrades I've done are

-replaced the thermometer with a River Country,

-added a bolt with a beer bottle cork to the top vent so I can close it without burning my fingers once the cook is done

-added some metal to make my basket four inches higher to hold more charcoal if I need to (I really haven't)

-added an 18" grate to the bottom of the basket, turned perpendicular to the original grate, so I don't lose bigger chunks of coal that are still burning.

Edited August 4, 2021 by UncleBuck

[dcbc 14496]

3 hours ago, thunderlounge said:

Pretty much that’s it. Can’t say on the 18, and it may be the same, but the biggest enemy for me with a 22 is wind. 
 

Full cook of fuel gone in 4 hours bad, if you get caught off guard.

Also look at some of the cajun bandit upgrades. They’ll do you right and improve it dramatically. 

The C/B door for sure. 

I've got the Arbor Fabricating basket and I can cook for 24 hours straight if need be. 

[Gil Bang 25982]

I've got the 18" and I thought that the CB door was a terrific investment. 

[tigol 2398]

I've got 2 18" WSM's.  For the first one, I bought the Cajun Bandit door and it works great!  I've had it for years.  Thanks to this thread and WSM forums, I also use gaskets, the Arbor Fab basket, a BBQ Guru w/fan and adaptor, Fireboard w/the BBQ Guru fan, and the lid hinge.  The Fireboard is awesome! Gaskets are a must.  The lid hinge is a bit wonkey, but if you don't have a lot of space to set the lid on the ground it is a nice accessory.

I bought another WSM to keep at my Uncle's farm for get togethers, and I treated the door, bottom, and dome with some extra gasket material I had.  Works like a charm.  I've burned it in and done two long cooks on it and it does not leak.

I highly recommend this kit for the base, door, and dome.  It's enough for 2 WSM's and no leaks:

https://www.amazon.com/Gasket-Weber-Smokey-Mountain-gasket/dp/B00CI6WFCU/ref=asc_df_B00CI6WFCU/?tag=hyprod-20&linkCode=df0&hvadid=312142484282&hvpos=&hvnetw=g&hvrand=12971683097946288872&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028274&hvtargid=pla-592593434834&psc=1

Fireboard (skip their fan.  it's a PITA):

https://www.fireboard.com/shop/fireboard-2-drive/

BBQ Guru Fan:

https://bbqguru.com/storenav/Index?categoryId=&&productId=403

Adaptor:

https://bbqguru.com/storenav/Index?categoryId=&&productId=6

 

I got the BGE adaptor as well, but I haven't tried it with the Fireboard yet.  I use the BGE for high temp cooks, so it hasn't been a priority to smoke anything on it.

I'm still fiddling with the Fireboard, but once I get it dialed in it will be perfect.  The app is great and the damn thing is precise.  WiFi and  Bluetooth.  I also got readings on LTE when I ran to the store while the food was on.  I know it is pricey, but it may be my favorite gadget I've purchased in the last 5 years.  

[texanbychoice 354]

See you on the other side.

[Anastasis 23480]

1 hour ago, texanbychoice said:

See you on the other side.