First Smoke for Dr Phil

Discussion in 'Roll Call' started by drphil, Aug 3, 2010.

  1. Here are pics from my fist smoke 7/31/2010. 2 racks St Louis cuts, 1 rack spare, and a 7lb brisket.[​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
    jbg4208 likes this.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF that looks great [​IMG]I moved your post to its own thread so people could see it and also give you a proper SMF welcome
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - those look great man

    We have a few of us here in So Ca glad to have ya with us
    Last edited: Aug 3, 2010
  4. Welcome to the family friend. And man,,I'm hungry. Those look Great !!!
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome and nice smoke job. [​IMG]
  6. deannc

    deannc Master of the Pit

    Welcome aboard!  That was quite the first smoke!  Thanks for the Qview.  [​IMG]
  7. Welcome aboard Doc.

    They look great. Gotta try some ribs. What rub did you use on the ribs and to what temp - they look perfect.

    And thanks for the QView.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome Doc to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to help you with smoking. Now it looks like you have it pretty much down for now that''s some fine looking ribs and brisket you have there.
  9. It's a rub I've developed over several years. Has smoked paprika, ancho, NM chili, cayenne, granulated garlic and onion, cumin, coriander, hint of cinnamon, dry mustard, kosher salt, and a few other things. Thanks for the kind words!

  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome to SMF Doc.....First smoke? Hmmmmmmmm[​IMG]
  11. Yeah, first smoke in the WSM. I've only done a turkey with apple wood in a tiny smoker box previously on the Charbroil Grill. I did a lot of research on this forum for tips before using the WSM after I seasoned it a couple weeks ago ! You guys and gals are awesome! I used a combo of pecan and cherry wood for the smoke. Rubbed the ribs and refrigerated for 2 days, marinated the brisket for 2 days in my own recipe before the rub. Used Cowboy lump charcoal (that has some hickory mixed in). Too much meat for just me and my wife, so I shared with the neighbors. They wanted more. Guess that's a good sign[​IMG]
  12. Sorry SmokenHarley, temp was 200-225 for 4 hrs for ribs then applied sauce and finished on the grill. Brisket was only 7lb, but reached internal temp of 185 after 6 hrs at same temp. Wrapped it after mopping and let it rest for another 1 1/2 hrs. Melted in the mouth, moist throughout. Bark was nice and firm, full of flavor. It was and herb crust recipe of mine (my wife is allergic to peppers) with some granulated garlic and onion, turbinado sugar.
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    I would love to try some apple or cherry; I havn't found any around my neck of the woods! But I have all the Hickory, Pecan I can use [​IMG]   Nice (first) smoke my friend      [​IMG]

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