Mini WSM Brisket Point and Spare Ribs

Discussion in 'General Discussion' started by max8950, Aug 1, 2013.

  1. max8950

    max8950 Smoke Blower

    Well I am putting my time in on my new mini wsm -learning the pit. I am hooked on lump charcoal. It has such a great smell and flavor. Today I used 50% lump , 50% natural briquettes. I lit about half of the fuel in a chimney starter and poured the lit coals in the middle of the pile. I took out the terra cotta pot and the temps got up to 300 pretty fast. I choked the fire down to 275, added the meat, and the temp stayed at 225. 

    Learnings from last cook

    -add more lit fuel to start fire

    -let the temp settle above desired cooking temp to allow for heat loss (adding the meat)

    - if the temp gets low and the vents are open , blow some air in the intake to get the fire going. 

    pics to come
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I never choke down the fire until I've put the meat on. I've found with the Mini its easier to drop the temps than get them back up. Will be waiting for the Q-view!
  3. fwismoker

    fwismoker Master of the Pit

    Try lighting the basket from the might like it. Especially nice for short cooks because it keeps fresh un-burnt coals for your next cook. The partial burnt will be you starter
  4. max8950

    max8950 Smoke Blower

    the ribs are almost done and the brisket is almost done too. I am getting the hang of this mini. It loves lump as long as there is a little briquettes to even the temps out. 

  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! The mini is a little beast!
  6. max8950

    max8950 Smoke Blower

    the brisket got a little hot hanging out on the bottom rack. 200 at the top of the point, 205 and the bottom of the point. I need to get a thermometer for the meat that stays in during the cooking process. The ribs are outstanding. got a piece of rib brisket meat that is finishing otherwise everything else is in the cooler waiting for the big moment. I glazed the ribs with a 50% sauce 50% honey mixture for the last 10 minutes of the cook. It looks like some good backyard bbq

  7. max8950

    max8950 Smoke Blower

    it went great. meat was moist, awesome glaze on the ribs. The mini wsm is a mainstay. I was disappointed in the lack of bark on the brisket. I wrapped it at the 3 hour mark and finished the rest in foil. Next time I will not wrap and use a bigger brisket. 

Share This Page