Finally got my WSM up and running and I've finished 3 cooks over the
past month. Couple of observations and questions....

First 2 cooks were chicken - whole and wings. Used Cowboy lump and
hickory wood chunks. Unfortunately wife didn't like this - too intense
on the smoke (and I kind of agree also). I didn't like Cowboy lump - it
burned way too fast.

Last cook was a test - a small (5lb) brisket (flat) and pork butt (4 lb
bone in). This time I used Wegmans' lump and oak chips (combination of
Jack Daniels chips and some oak flooring scraps from my neighbor -
unfinished 8-) ). Both rubbed with rub spice from
virutualweberbullet.com (I can't remember which one).

This time I was much more pleased. Both came out with a nice bark and
smoke ring. The smoke taste was much more reserved and balanced. The
brisket was very tender and juicy. The butt was very tasty although I
couldn't pull it even though the internal was 190 degrees when I took it
off (about 6 hours on the smoker). Next time I'll poke it more with a
fork to see if it pulls.

I didn't like the Wegmans lump (I could not find out who makes it - it
was not in the lump database). I started the cook using Minion method
but even though I filled the whole charcoal ring with lump, I only got
about 5 hours before I had to refill. And lots of small pieces too. I
think the next time I'll be using charcoal briquetts.

Next time I'm ready for a big cook - I have a 12 lb packer brisket and
10 lb shoulder and 2 racks of babies in the freezer waiting.

I have some apple wood pellets - should I try them along with the oak
chips/scraps or just got with oak alone? Also, I didn't mop the meat
during the last time - how important is mopping? I'm keeping the sugar
down (Atkins you know) so I didn't want to add any extra.

Thanks.

SpikeDad wrote:
> Finally got my WSM up and running and I've finished 3 cooks over the
> past month. Couple of observations and questions....
>
> First 2 cooks were chicken - whole and wings. Used Cowboy lump and
> hickory wood chunks. Unfortunately wife didn't like this - too
intense
> on the smoke (and I kind of agree also). I didn't like Cowboy lump -
> it burned way too fast.

Too much wood taste comes from usin too much wood. How much did ya
use. MOst folks here use 2-3 fist sized chunks for the whole cook.

> Last cook was a test - a small (5lb) brisket (flat) and pork butt (4
> lb bone in). This time I used Wegmans' lump and oak chips
> (combination of Jack Daniels chips and some oak flooring scraps from
> my neighbor - unfinished 8-) ). Both rubbed with rub spice from
> virutualweberbullet.com (I can't remember which one).

Man, start ya a Q diary so ya know what ya used and how much. It
works just fine to recall the old beer-soaked brain cells on how
things went when ya get ready to do it again. Over time you'll have a
great reference that's all about your kind of Q.

> I have some apple wood pellets - should I try them along with the
oak
> chips/scraps or just got with oak alone?

The sky's the limit when it comes to how you mix and match the woods
ya use. Experiment til ya find what ya like.

> Also, I didn't mop the meat
> during the last time - how important is mopping?

Some folks mop, others don't. Again, it's how you and those who slide
their feet under your dinner table like their Q. The diary comes in
handy again here since you'll know that when Aunt Martha comes for Q,
she like hickory for butt but hates it for ribs. While Uncle George
wants his ribs mopped with a sweet sauce but prefers a twangy sauce on
the side for pouring over his pulled pork.
--
-frohe
Life is too short to be in a hurry